Egg-leg

The eggnog drink gets its original name from an old English alcoholic eggnog, which literally means "egg cocktail. " Indeed, the egg-foot drink has been made on the basis of milk with the addition of raw chicken eggs, spices and alcohol for several centuries. Egg-foot refers to alcoholic milkshakes. Egg-foot cocktail is considered an indispensable attribute of Christmas dinner in Europe and the United States.

According to the classic recipe of the drink, egg-legs include the following ingredients: eggs, cream or milk, granulated sugar, honey or syrup, as well as spices, spices and alcohol. Typically, rum, brandy or whiskey is used to make an egg-foot cocktail. Nutmeg, cinnamon or cloves are added to egg legs as spices. The interesting thing is that in our latitudes, the egg-foot cocktail transformed into the well-known eggnog drink.

There are perhaps four main evolutions of the egg-leg cocktail:



eggnog with alcohol;

non-alcoholic egg-leg;

hot egg feet;

cold egg feet.



All varieties of the eggnog drink have enjoyed well-deserved popularity since the Middle Ages. Eggnog is thought to have been cooked in Scotland for the first time. the drink immediately fell to the taste of the regulars of drinking establishments. Over time, egg legs began to be consumed as a dessert drink, which served as the final chord in the festive meal. In addition to eggnog, there are several other drinks similar to eggnog. For example, egg punch, which is so fond of cooking in Germany and Austria.

The original egg-foot drink can be prepared at home, and the process of making a cocktail will not take up a lot of time and effort, and will not require significant financial investments. So, in order to make an egg-foot cocktail, you will need the following ingredients: four egg yolks, 100 grams of sugar, half a liter of milk, cloves, cinnamon, nutmeg, vanilla extract, as well as 200 ml of 35% cream and a tablespoon of bourbon or other alcohol of your choice. Beat the egg yolks with a mixer or whisk, then add sugar and mix the egg mass well again.

Then add spices to the milk and cook over a chalk heat. Do not bring the milk to the boil, otherwise egg feet simply will not work. However, if you still missed the moment and the milk boiled, the blender will fix the situation, in which you can beat the hot milk mass. Add yolks to hot milk and bring the mass to a boil. Then add cream, vanilla extract and bourbon to the egg feet. At the last stage, pre-beaten protein of one egg is added to egg-foot drink. Egg-foot milkshake can be served hot or cold to the table.