Eggnog Essence
Beat the egg yolk with sugar using a whisk.
Add the stripped vanilla beans and the cinnamon powder.
Mix in the milk and the cream.
Load the Lola tank.
Set the machine at 80°C! Don’t go over eat or you will cook the eggs!
Once is thick and creamy the temperature can be decreased to 50/60°C
TIPS: Once cooked served in a glass dusted with cocoa powder!!!
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More choices, more delight: Don’t limit yourself to just one experience. Make the most of your ingredients by exploring our other cocktail recipes that share the same base products.
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