Choco-Eggnog
Maltese all love Imbuljuta during Christmas, but have you tried eggnog yet? Try out this chocolatey version!
Ingredients:
250ml Whole Milk
2 Egg Yolks Coccodi Italian BIO Eggs
25g Granulated Sugar
1 Cinnamon Stick
Ground Cinnamon Serving
Method:
Chop the dark chocolate finely and set aside.
In a saucepan, combine the milk, cream, and cinnamon stick (if using). Heat gently over medium-low heat until warm but not boiling. Remove the cinnamon stick.
In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and slightly thickened.
Gradually add a small amount of the warm milk mixture into the egg yolks while whisking constantly to prevent scrambling.
Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (around 70–75°C). Do not let it boil.
Remove from heat and stir in the chopped chocolate until fully melted and smooth.
Let the mixture cool slightly. Serve warm, or chill in the refrigerator for a few hours and serve cold. Garnish with some chocolate flakes and a dash of ground cinnamon.
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