Content

• Resources
• Steps
• Advice
• Warning
• What you need

Egg milk cocktail is an indispensable dish for the holidays. For example, during Christmas, just combine a few simple ingredients, you will have a snack for the whole family to enjoy. You can learn how to make a simple custard cocktail for the whole family, a huge batch of traditional custard cocktails for a party or simply make your own iced custard cocktail.

Resources

Simple custard cocktail

Use for 8 people

• 4 egg yolks
• 1 cup (240 ml) of milk
• 1 cup (240 ml) of cream
• ½ cup (120 ml) white sugar
• ½ teaspoon (2.5 ml) of vanilla extract
• ¼ teaspoon (1.3 ml) nutmeg powder
• ¼ teaspoon (1.3 ml) cinnamon
• ¾ cup (180 ml) of brandy (Rum or Brandy)

Traditional custard cocktail

’Use for 24 people

• 12 large eggs
• 4 1/2 cups (1 liter) of milk
• 710 ml of condensed milk cream
• 1 1/2 cup (360 ml) of sugar
• Nutmeg powder for flavor
• 3 cups (710 ml) spirits (Bourbon, Brandy or Dark Rum)

Cocktail with custard ice blended

Use for 2 people

• 1-2 cups (240-480 ml) ice cubes
• 2 small eggs
• ½ teaspoon (2.5 ml) cinnamon
• ¼ cup (60 ml) of Agave bile
• 1 1/2 cup (360 ml) of almond milk
• 90 ml of Cognac
• 90 ml of Rum
• 60 ml of Sherry wine

Steps

Method 1 of 3: Blending a simple custard cocktail

1. 

   Make milk mixes. Combine the milk, nutmeg powder, cinnamon, and vanilla in a large saucepan. Turn on low heat and cook until mixture boils gently. Stir often while cooking.
   • Not stirring the milk mixture when it is boiled could cause it to burn and stick to the bottom of the pan, thus losing the flavor of the custard cocktail.

2. 

   
   
   Make the egg mixture. Mix the egg yolks and sugar into a large bowl and beat the mixture.
   • If you are using an electric whisk, you should slow down the machine and beat the mixture for 1-2 minutes.

3. 

   Slowly pour the milk mixture into the egg mixture and cook. Mix the milk mixture well into the egg mixture at room temperature. Put the custard mixture in a saucepan and cook over medium heat for 3-5 minutes until it thickens.
   • Eggs need to be warmed slowly, meaning that you should slowly pour the milk mixture into the egg mixture at room temperature. Combining too quickly or pouring eggs directly into a hot pan can cause eggs to clump and spoil the custard cocktail.

4. 

   
   
   Lift the pan out of the kitchen. Cool at room temperature for about 1-2 hours or until mixture reaches room temperature.

5. 

   Add the rest of the ingredients. Stir in cream, Rum or Brandy and mix well with custard mixture.
   • You can skip Rum / Brandy for a non-alcoholic custard cocktail.

6. 

   Cover the custard cocktail with plastic wrap. Store in the refrigerator overnight so that the flavors blend together. Add a little nutmeg powder and 1 cinnamon stick to decorate and serve.
   • It's best to enjoy custard cocktails after a few days. You should cool unused parts and throw them away after 1 week to avoid spoiling the custard cocktaik.
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Method 2 of 3: Blending a traditional custard cocktail

1. 

   Separate the egg whites from the yolks. Break the egg into the bowl to separate, then gently switch the yolks over the eggshell so that the whites flow down the bowl. Place the egg yolks in a separate medium-sized mixing bowl.
   • It's best to filter the whites into a small bowl and, if the cup is successful (without the yolk inside), you can convert the whites to the large bowl. Repeat this process for each egg to reduce the risk of mixing the yolk or crumbling inside.
   • If the yolks are mixed with the whites, save the egg for breakfast. The whites will not be creamy if mixed with the yolk.

2. 

   Beat egg whites with sugar. Using the electric whisk, turn on moderately and beat until the whites turn white and become fluffy. Add half of the sugar and beat until the mixture forms soft cotton.
   • It is okay to hit your hand with a whisk instead of beating it, but whisking will take time and take longer.
   • "Soft fluffy" is the state where the egg has to remain in shape as you move and remove the whisk and melt into the whites again after 1 or 2 seconds.

3. 

   Mix egg yolks with sugar. Mix the remaining half of the sugar into the egg yolks in a separate bowl. Beat the mixture evenly with a whisk.

4. 

   Mix 2 egg mixes. Slowly pour the yolks into the white and mix well with a spatula. Try to keep the whites soft by mixing the mixture quickly or with emphasis.

5. 

   Add Rum, milk and cream. Slowly pour the Rum into the egg mixture and gently mix with a whisk. Rum should not be added to the mixture if making custard-apple cocktails for children. Next, you can slowly pour the milk and cream into the bowl, then gently stir.
   • Start pouring 4 cups (1 liter) of milk, then gradually add more milk to homogenize the texture. If you've added alcohol, you don't have to add milk.
   • Some chefs recommend heating milk and cream before adding it to the egg mixture to help thicken the mixture and cook the eggs. If you are concerned about eating raw eggs, you can take this step.
   • Taste a custard cocktail to see if you need more alcohol.
   • If you want to make a thicker custard cocktail, you can cut the amount of milk in half.

6. 

   Beat the custard cocktail. Beat the remaining half of the cream in a medium-sized bowl until it is a bit hard. Gently scoop the cream and mix well with the mixture. Transfer the prepared custard cocktail to a large bowl for use.
   • The stiff flakes that form in the mixture should be firm and unbroken when you remove the spatula.

7. 

   Use in glass and garnish with whipped cream. Sprinkle a little nutmeg powder to decorate.
   • To be safe and economical, you should place leftover cocktails on a sealed dish and keep in the refrigerator for a few days to a week.
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Method 3 of 3: Mixing ice blended custard cocktail

1. 

   Blended milk with ice. Fill the blender with ice. Add the almond milk. Blend the milk with ice until it is smooth and fluffy.
   • You should use almond milk to prepare custard cocktails for people with lactose intolerance.
   • If you want, you can convert almond milk to soy milk, animal milk or other nut milk to blend with ice.

2. 

   Mix eggs, Agave honey and cinnamon. Use a whisk to mix the eggs with Agave honey in a separate bowl. Add cinnamon and continue stirring.
   • This dish cannot be heated, so use pasteurized eggs to reduce the risk of food poisoning.

3. 

   Blend the remaining ingredients in. Pour egg, Cognac, Rum and Sherry mixture into a blender. Blend until smooth and homogeneous.
   • Do not add alcohol if serving cocktails to children or prefer a non-alcoholic custard cocktail.

4. 

   Use a custard cocktail. Pour custard cocktail into a glass and use with a straw. Ice blended custard cocktails are a great Christmas snack, when you really want to enjoy something fresh and light.
   • It is best to enjoy ice blended custard cocktail right after preparation to enjoy the freshness of eggs. However, you can still store leftovers in a sealed container and keep in the refrigerator for a few days. Do not use custard cocktails that smell strange or change texture.
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Advice

• If you want a non-alcoholic custard cocktail, just don't add Rum and Bourbon. Those who want alcoholic custard cocktails can add alcohol to their own glasses.
• For family gatherings, you can double the ingredients and make 2 batches of custard cocktails: one batch of alcohol and one batch of regular.
• You should mix gently. Do not beat eggs or cream for too long. Ice cream can change into butter if beat too long.
• After a while, the mixture will begin to separate and form a thick solution with soft flakes emerging. When using custard cocktails, you should pre-taste each portion.
• Add milk to change the custard cocktail texture if it's too thick.

Warning

• You should be careful when adding alcohol to custard cocktails. You should keep the person who is drunk overnight as a precaution.
• A custard cocktail is a traditional holiday drink, but you should still be careful as consuming raw eggs can lead to underlying foodborne illnesses and in many people's opinion, just adding alcohol can be avoided. are these diseases. If you want the freedom to enjoy whole custard cocktails, you can purchase pasteurized eggs from the grocery store. You can buy them cleanly to make fresh, non-alcoholic custard cocktails that are safe for all family members, including children, pregnant women and the elderly. Using clean, pasteurized eggs avoids the risk of Salmonella infection. The basic explanation for custard cocktail is that the wine is strong enough to eliminate all the risks posed by eggs. According to food poisoning researchers, spirits help reduce the risk of raw egg poisoning. However, the FDA does not recommend drinking alcohol to kill bacteria.

What you need

For a simple custard cocktail

• Large pot
• Mixing spoon
• Large mixing bowl
• Electric egg whisk or whisk
• Food wrap

For traditional custard cocktail

• 2 medium sized mixing bowls
• 1 large mixing bowl
• Electric egg beater
• Whisk eggs
• Phoi
• Food wrap

For ice blended custard cocktail

• Grinder
• Whisk eggs
• Medium sized mixing bowl
• Containers