Eggnog

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At Easter, this creamy staple is in high season - whether pure, as a digestif or as a baking ingredient.

Method

Step 1

Beat the egg yolks, vanilla bean pulp and powdered sugar over steam until foamy.

Step 2

Stir in whipped cream and vodka or grain.

Step 3

Continue stirring over steam until the mixture thickens and reaches about 70 °C (158 °F).

Step 4

Fill hot into clean bottles and store in the refrigerator.

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