A festive, non-alcoholic twist on the classic eggnog, finished with a luscious pistachio cream and a sprinkle of coconut for extra holiday cheer
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت التبريد | 3 ساعات |
| وقت الطهي | 9 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الأمريكي |
| Special Occasion | Christmas |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 665 |
| دهون | 53g |
| المشبعة | 32g |
| بروتين | 13g |
| الكربوهيدرات | 37g |
| السكريات | 35g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFSeparate the egg yolks from the whites.
In a medium-sized saucepan, whisk the egg yolks with the sugar, vanilla extract and nutmeg until smooth. Gradually whisk in 450ml milk and 250ml double cream, then place the saucepan over a low heat. Cook gently, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Remove from the heat immediately to prevent overcooking and strain through a fine-mesh sieve into a bowl.
Allow to cool to room temperature, then cover with cling film and refrigerate for at least 3 hours until well chilled.
When ready to serve, whip 175ml double cream in a large bowl until soft peaks form. Add the pistachio cream spread and continue whisking until firm peaks form, taking care not to overmix.
Add 2 tbsp each of milk and coconut into two separate saucers. Dip the rim of the glasses into the milk, followed by the desiccated coconut to coat the edges.
Divide the chilled eggnog between glasses and top with generous spoonfuls of the pistachio cream. Sprinkle over the nutmeg and serve.
