Peruvian & World Recipes

Piscnog – Eggnog With Pisco

Piscnog - Eggnog with Pisco
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Piscnog - Eggnog with Pisco

Course: Cocktails And DrinksCuisine: Peruvian
Cups:

5

Introducing Piscnog, a delightful twist on the classic holiday favorite, Eggnog, with a South American flair. This rich and creamy concoction combines the traditional elements of Eggnog with a splash of Pisco, adding a distinctive and spirited twist to your festive celebrations.

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Ingredients

  • 6 large eggs

  • 3 cups milk

  • 1 cup heavy cream

  • 3/4 cup sugar

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon sea salt

  • Pisco, according to taste

Directions

  • Whisk eggs with sugar and salt until frothy.
  • Over medium heat, warm up the milk in a large saucepan. Do not let it boil!
  • Temper egg mixture with warm milk
  • Pour tempered egg mixture into the milk and whisk vigorously until it reaches 155Fº. About 5-6 minutes.
  • Remove from heat and whisk in heavy cream, vanilla extract, nutmeg, and cinnamon, and stir well.
  • Place a strainer or sifter over a pitcher and pour eggnog into it.
  • For the virgin version, fill a glass with ice cubes and pour desired amount of Eggnog, and garnish with nutmeg and cinnamon.
  • For the Pisco version: fill a glass with ice, pour about 1 to 2 ounces of Pisco, followed by Eggnog, and garnish with nutmeg and cinnamon.
  • Keep it refrigerated and drink it during the next two days.
  • Shake before serving.

Recipe Video

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