Egg punch
Description
The drink is quick and easy to prepare. The punch has an alcohol content of 8-10%. Typically, Riesling or semi-sweet white wine is used. To achieve soft molasses notes, use rum, although the drink turns out just as good with cognac or even brandy. For a richer egg foam, it's best to use an egg that has been stored in the refrigerator for 3-4 days, rather than a fresh one. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making egg punch. Wash the eggs thoroughly and dry them.
- 2
Step 2
Separate the egg into white and yolk; we won't need the white for this recipe. Place granulated sugar, vanilla sugar, and the yolk into a saucepan or pot with a thick bottom.
- 3
Step 3
Beat well until the sweetener dissolves.
- 4
Step 4
Pour semi-sweet white wine into the saucepan and mix with a whisk.
- 5
Step 5
Add the cognac and boiled water, mix well.
- 6
Step 6
Place the saucepan over low heat and warm the punch to approximately 60-65 degrees. Do not bring the drink to a boil, or it will curdle.
- 7
Step 7
Pour the hot egg punch into glasses, sprinkle with ground cinnamon on top, and serve.