Donkey Milk Eggnog

In Italy, zabaglione (eggnog) is an energy drink that is used as a tonic or anti-fatigue elixir in periods when a little mental and physical sprint is needed. Students know it very well and consume it mixed with coffee, but many restaurants also offer it as a final dessert, topped with Marsala.

In English-speaking countries, zabaglione, known as eggnog, is instead a delight that is served during the cold season, to restore body and spirit or toast the Christmas holidays. In this case, the recipe is usually non-alcoholic, so that it can also be consumed by children.

This holiday season, skip the store-bought cartons and additive-laden jugs, and add a new twist to your eggnog. This stuff is incredible, and it couldn't be easier to make. As long as you have eggs, sugar, donkey milk, and some nutmeg and vanilla you can have an unbelievably good eggnog. Here's a step-by-step recipe to guide you to eggnog bliss.




6 large egg yolks
150g of sugar
1/2 liter of reconstituted donkey milk
1/2 teaspoon of vanilla extract
Pinch of salt
1/2 teaspoon of nutmeg
cinnamon powder

We beat the egg yolks together with the sugar in a bowl, using an electric whisk. When the mixture is light and fluffy, let's keep it aside and heat the milk together with the nutmeg and salt instead, slowly bringing it to the boil.

Turn off immediately and add ladles to the beaten eggs, keeping the electric whisk (or the manual whisk, if we prefer) always on. When we have added all the milk, pour the mixture into a saucepan and turn on the flame at medium power.

Always mix with a whisk until the mixture has thickened, then remove from heat. We add the vanilla extract, stirring with a spoon to mix it. Finally, pour our zabaglione without marsala into the glasses and decorate with ground cinnamon.



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