Ujung Pandang Tropical Eggnog
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 7 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g e yolks (approx. 20 es)
- 220 g suar
- 1 tablespoon glutamate, ultra-pure, alternatively level teaspoon salt
- 380 g condensed milk, sweetened
- 1 tablespoon vanilla extract, liquid
- 180 g coconut milk powder (Santan Bubur)
- 700 ml fruit schnapps (made from pineapple and papaya with 40% alcohol)
Also:
- 1 teaspoon cinnamon powder
- Flowers and leaves for garnish
Print Recipe
Pin Recipe Instructions
- With the whisk of the food processor, stir the egg yolks and sugar on the highest level until foamy. Add the condensed milk and cinnamon. Stir again until the mass is homogeneous. Mix in the vanilla extract.
- Mix 200 ml of fruit schnapps and coconut milk powder by hand with a whisk until smooth. Add the rest of the fruit schnapps and stir. Turn the agitator to half speed and add the coconut and fruit schnapps to the egg and sugar mixture in portions while the machine is running. Stir again until the mass is homogeneous.
- Wait a bit for the foam to set before filling the bottles.
- Let ripen for about a week in a cool, dry and dark place before use. Shake well before serving. The egg liqueur has about 18% alcohol.
- Tip: Instead of the pineapple-papaya fruit schnapps, you can use any good, clear fruit schnapps with 40% alcohol.
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