Eggnog

 

Mombasa coffee

 
  • 4 EGGS, split
  • 250 GRAM SUGAR
  • 1 CUP WHISKY
  • 1/2 CUP BRANDY
  • 1 CUP CREAM
  • 1 CUP MILK
  • NUTMEG
 
  • 2 CUPS WATER
  • 4 CARDAMOM PODS
  • 1 CINNAMON STICK
  • 4 CLOVES
  • 5 TEASPOONS COFFEE

Whisk the egg whites until they are stiff; add one third of the sugar spoon by spoon, keep whisking until the sugar has finished. Beat the egg yolks with one third of the sugar; add the milk, whisky and brandy and stir. Whisk the cream with the remaining sugar. Now put everything together and stir carefully; refrigerate for 4 hours. Distribute the eggnog over glasses and sprinkle with nutmeg.

See also a recipe for Dutch eggnog.

In New Zealand, eggnog is presented for New Year. On Worldcook's New Year page you will find New Year recipes from all over the world.

Bring the water with the spices to the boil; simmer for 10 minutes. Take the spices out and add the coffee; simmer for another 5 minutes. Wait for a few minutes for the coffee to settle and pour the coffee carefully into small cups.

This recipe was inspired by "Karibu. Welcome to the Cooking of Kenya" by Ann Gardner. The Worldcook website has also a recipe for curry from Mombasa.


Click for Worldcook's recipe page

 

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