We’re at the end of the Carnival this year…But before going back to our diet it is absolutely necessary to enjoy a last bite! And what caould be better than a warm eggnog just typical of this period? 🙂
The recipe that we’re presenting today differs slightly from traditional eggnog flavored with marsala, because we used the apple cider. And because we like to combine business with pleasure, this will be our first recipe developed in collaboration with the fiction “Gorchlach: the legend of Cordelia” 🙂 .
The wine that we will use, in fact, is produced by Maley Cider House, and has been called “The Cider of Cordelia – between history and legend”, and bears the effigy of the adventure series. In short, a good combination! 🙂
But now some news about the origin of eggnog. Its birth is much contended between different Italian regions, but the best known tradition attributes its creation to Emiliano Giovanni Baglioni in 1500. He was a mercenary and at that time he was near Reggio Emilia. Running out of food, he sent some of his soldiers to raid the fields and the houses of farmers in the area, but they returned only with eggs, sugar, wine and herbs. That day, instead of the usual soup, Giovanni Baglioni offered this sweet cream and the result was so good that even today, in fact, we perpetuate the recipe 🙂 .
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Cider of Cordelia Eggnog
Ingredients
- 4 egg yolks
- 60 grams of brown sugar
- 200 ml apple cider "The Cider of Cordelia" by Maley
Instructions
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Mix sugar and egg yolks together and mount vigorously with a whisk until you get a soft foam.
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Add the cider and pour the mixture into a saucepan for cooking in a water bath.
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Once you lit the fire, continue beating with a whisk. It will take approximately five minutes to cook, you'll get a very frothy cream and soft.
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Serve your cider eggnog in a glass or bowl, perhaps with some home made cookies 🙂 .