Eggnog / Lichior de oua

Directions

1. Separate the egg, keeping both parts.  Beat the egg white until very stiff. Set aside.

2. In a shaker or large glass, beat the egg yolk.

3. Add the cream, sugar, liquor and salt to the glass.  Shake or beat vigorously until well blended.

4. Gently fold, roll or stir the egg white into the drink.

5. Serve immediately over ice or at room temperature with a dash of nutmeg. (Do not store for later.)                      

 

Notes: This delicious traditional drink is fun to share with Romanian friends around the winter holidays. If you choose to make a non-alcoholic version, be especially aware of the health risks associated with raw eggs (inform your guests as well, though if they’re Romanian, they may laugh at you). Take reasonable precautions when preparing this recipe. Only use very fresh eggs, keep hands and utensils clean, wash the egg shell with soap before cracking the egg, and don’t try to store the eggnog for later – drink immediately. Call PCRO medical staff if you would like the most recent Bird Flue update, or you have questions about the potential health risks of consuming raw eggs.

 

Substitutions: Cream/Whole milk. Sugar/Honey. Brandy/Cognac, Rum, Whiskey. Nutmeg/Cinnamon.