Recipes

Pandan and Brown Rice Eggnog by Tom Egerton

This recipe was first published as part of our feature on Eggnog.

“We combined eggs yolks with coconut cream and pandan syrup to create a kaya-inspired batter base for our holiday ‘nog. This recipe can be stored in glass bottles for up to 12 months, where it will continue to develop character.”

Eggnog batter
12 Egg whites
18 Egg yolks
250g Sugar (separated)
200g Coconut cream
250ml Pandan syrup*
2g Ground nutmeg

In an electric mixer, whisk egg whites, nutmeg and 150g sugar until stiff peaks form. Separately, whip 100g sugar, coconut cream and egg yolks together until pale yellow and creamy. Whip the two mixes together while slowly adding pandan syrup until well combined.

*Pandan syrup: 80g pandan leaves (roughly chopped); 800g caster sugar; 1g baking soda; 800ml filtered water. Blend all ingredients on low speed in a blender until sugar is dissolved. Let the mix sit for 20 minutes, then pour through fine strainer. Refrigerate.

Recipe
Eggnog batter
700ml Spiced Laird’s Bonded Apple Brandy**
500ml Lustau Amontillado sherry
1400ml Diplomatico Planas
500ml Plantation Xamayca
1000ml Brown rice milk***
1000ml Oat milk
500ml Macadamia nut milk
2g Maldon salt

Combine all ingredients (besides batter) in a mixing jug. Slowly pour liquid into the eggnog batter while stirring; stir until completely incorporated. Transfer to glass bottles. To enjoy hot, pour into a pan on a low heat, stirring constantly to avoid burning the eggnog. To enjoy cold, shake with ice. Garnish with freshly grated nutmeg.

**Brown rice milk: 600g brown rice; 1l filtered water; 2g salt. Roast rice at 120C in a dry pan for 25 minutes. Remove from heat and grind in a food processor until fine. Mix together with water and salt and rest overnight. Stir and strain through cheesecloth. Refrigerate.

***Spiced Laird’s Bonded American Apple Brandy: 700ml Laird’s Bonded Apple Brandy; 6g cinnamon; 2g mace; 3g cloves; 2g tonka beans; 2g star anise; 3g ginger powder; 1g white sandalwood powder; 1g white peppercorns; 200g butter. Grind all spices until fine, then toast gently in a pan on low heat. Add butter and stir constantly until butter begins to brown. Remove from heat and stir in brandy. Sous-vide at 55c for 12 hours. Cool and pass liquid through coffee filter.

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