This is the tradition Eggnog but with a sicilian twist, with Marsala, a fortified wine, born at the beginning of the nineteenth century, and similar to Port. This drink has some similarity to the italian Zabaglione.
- 2 cups (=500 ml) of whole milk
- 1 cup (=250 ml) of heavy whipped cream
- 4 eggs
- 1 glass of Sweet Marsala Wine
- 3 Oz (=80 gr) + 1 tablespoon of sugar
- 1/2 teaspoon of nutmeg
Total Time: 20 min
Preparation 20 min
Yield: 4-6 portions
Separate yolks and whites of the eggs. In a large metal bowl, beat the eggs with an electric mixer and slowly add 3 Oz (=80 gr) sugar, until it is thick and pale yellow. Add, slowly, the milk, the cream, the Marsala and the nutmeg.
Put the mixture in your final vessel, a Decanter or a Carafe.
Clean thoroughly the metal bowl and the electrical mixer and whisk the whites until it increases in volume and has a nice white creamy consistency. Add the whites to the rest of the mixture and stir.
Serve chilled or heat it just before serving. The drink can last several weeks in the fridge (maybe in yours, definitely not in mine ), the longer the better the taste.
Warning: this drink has raw eggs in its ingredients. Use fresh, refrigerated, grade AA eggs. The alcohol in the drink will kill any harmful bacteria, so, in this case, the more Marsala the better . If are you still uncomfortable about raw eggs, you can still use Pasteurized eggs