Eggnog Done Right: How to Make Vaječný Koňak at Home This Christmas
Milk or heavy cream, eggs, sugar, spices, and something slightly stronger. The combination of ingredients is well-known all over the world. In the Czech Republic, it’s called vaječný likér, vaječný koňak, ajrkoňak, vaječňák. The rest of the world calls it eggnog, rompope, or koquito. Eggnog has a rich tradition even in the Czech Republic. Due to the simplicity of preparation and limited possibilities during the communist era, people prepared eggnog at home for many generations. After 1989, the commercial product range has expanded but eggnog is a beverage that is still created according to inherited family recipes. Various recipes claim they’re ‘the best’, ‘the most simple’, or ‘100% homemade’. Ingredients: 500 g cream (30%) 250 ml whole milk 8 egg yolks from L-sized eggs 20 g vanilla sugar 60 g caster sugar 1 vanilla pod (seeds) pinch of salt 155 g of rum Method: Beat the egg yolks in a large bowl with the vanilla and caster sugar until it forms a light and fluffy foam. Heat and stir the milk, cream, vanilla bean seeds, and a pinch of salt in a heavy-bottomed saucepan – do not boil, bring just below boiling point (stir constantly to prevent milk skin)....
