← All recipes

🥤 Delicious Homemade Egg Punsch

235 kcal · 20 min · 4 servings

Ingredients

• 1 vanilla pod(s)
• 1 pinch nutmeg (ground)
• 1 pinch cinnamon powder
• 150 ml cream (optional substitute with milk)
• 500 ml milk
• to taste salt
• 4 egg yolks
• 80 g sugar
• to taste brandy (whiskey or rum)

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Scrape out the tiny seeds and put them into a small saucepan.
3. 3. Add all ingredients except the eggs and sugar to the saucepan.
4. 4. Warm the mixture over medium heat.
5. 5. Do not let the mixture boil.
6. 6. Let the mixture just get hot.
7. 7. Whisk the egg yolks with the sugar.
8. 8. Continue whisking until the mixture looks significantly lighter.
9. 9. Continue whisking until the mixture looks fluffier.
10. 10. Pour the hot milk mixture very slowly into the eggs.
11. 11. Stir constantly while pouring.
12. 12. Prevent the eggs from curdling.
13. 13. Pour the entire mixture back into the saucepan.
14. 14. Warm the mixture further.
15. 15. Do not let the mixture boil while warming.
16. 16. Keep stirring continuously.
17. 17. Wait until the liquid becomes slightly creamier.
18. 18. This takes about five minutes.
19. 19. Once the mixture is creamy, your punsch is ready.
20. 20. Serve the punsch warm immediately.
21. 21. Alternatively, you can enjoy it well chilled.
22. 22. Add the alcohol directly into the drinking glass.
23. 23. You can of course stir the entire amount of alcohol into the milk mixture as well.

Nutrition per serving

• kcal: 235
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 24 g