Name: Festive Egg-Cream-Punch
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 Servings
Ingredients: 100 ml Cream; 400 ml Milk; 200 ml Egg liqueur; 60 ml brown Rum; 1 Pck. Vanilla sugar; 0.5 tsp Cinnamon; 200 g Whipped cream

Description

This festive egg-cream-punch from the Thermomix® is a warming drink for the winter time. Main ingredients are cream, milk, egg liqueur and brown rum, refined with vanilla and cinnamon. Prepared in just 10 minutes, the recipe yields 4 servings. Ideal as a dessert or warming drink for festive occasions and cozy evenings.

Ingredients (7 ingredients)

100 ml Cream

400 ml Milk

200 ml Egg liqueur

60 ml brown Rum

1 Pck. Vanilla sugar

0.5 tsp Cinnamon

200 g Whipped cream

Preparation (2 steps)

Mix and heat ingredients

Thermomix® Setting

5 min/176°F/Speed 2 80

Add 100 ml cream, 400 ml milk, 200 ml egg liqueur, 60 ml brown rum, 1 packet vanilla sugar and 0.5 tsp cinnamon to the mixing bowl and heat for 5 min./80°C/speed 2. Use the spatula to stir the ingredients at the bottom.

300

Serve punch

Divide the egg punch over 4 mugs. Add 200 g whipped cream to the mugs and sprinkle with cinnamon as desired. Serve immediately.

Finished cooking? Great! 🎉

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About this recipe

For me, this egg-cream-punch is the perfect winter companion. I still remember the Christmas markets of my childhood, where the scent of cinnamon and cloves was in the air and steaming mugs with similar delicacies warmed hands. This recipe is my homage to these memories, but with the comfort and precision of the Thermomix®. The list of ingredients is deliberately kept simple, but each component plays an important role. The cream provides a creamy texture and a full-bodied flavor, while the milk makes the punch a little lighter and balances the sweetness of the egg liqueur. The egg liqueur itself is of course the star of the show, bringing the typical egg note and a pleasant sweetness with it. The brown rum contributes a subtle warmth and depth that really makes the punch an adult drink. Vanilla sugar and cinnamon round off the taste profile and give it the typical Christmas note. When preparing in the Thermomix®, it is important to keep an eye on the temperature. 80°C is ideal for heating the ingredients without the eggs curdling. The spatula helps to stir the ingredients on the bottom of the mixing bowl and prevent burning. If, contrary to expectations, the punch becomes too thick, you can simply add some more milk. For a vegetarian version, you can simply leave out the rum or replace it with a few drops of rum flavoring. A vegan version is a little more difficult, but with vegetable cream, almond milk and a vegan egg liqueur substitute, a similar result can be achieved. You can vary the spices to your heart's content. A little nutmeg, cardamom or a pinch of chili provide interesting flavor nuances. The punch is best served in preheated mugs or glasses. The whipped cream is the icing on the cake and provides additional creaminess. If you like, you can decorate the punch with a cinnamon stick, an orange slice or a few chocolate sprinkles. Gingerbread, Spekulatius or other Christmas cookies go well with it. The egg-cream-punch can be prepared well in advance. It can be prepared several hours in advance and stored in the refrigerator. Before serving, it should be warmed up again briefly. Leftovers can be stored in the refrigerator, but should be used within 2-3 days.