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Easter eggnog in a cup

A lovely Easter toddy tradition. Served in a perfectly good cup.

Eggnog in espresso cups from Sthål
4-6 servings

Time for a fluffy drink with a fresh orange flavor and a hint of cinnamon and possibly a splash of rum.

Serve in our espresso cups and both you and your guests will enjoy it. Vary the flavor depending on what you have in your bar or spice cabinet. Many people add rum or brandy, and in American recipes they like to add a little nutmeg. 

How to do it:
Split the vanilla pod lengthwise and scrape out the seeds. Bring the milk, cream and vanilla (pod and seeds) to the boil in a saucepan.

In a bowl, whisk together the egg yolks, raw sugar and orange zest until fluffy. Remove the vanilla pod from the cream and stir the warm cream into the egg whip. Add rum or brandy if desired. 

Pour into glasses and top with extra orange peel and ground cinnamon. Serve with a cinnamon stick as a cocktail stick and have a happy Easter.

1 vanilla pod
4 dl milk
2 dl whipped cream
3 egg yolks
1/2 dl raw sugar
1 tsp finely grated orange peel
Ground cinnamon for scenting
Whole cinnamon stick for serving
Optionally 4 tbsp dark rum or a dash of brandy