Truffled Eggnog by Keith Motsi
This recipe was first published as part of our feature on Eggnog.
This luxurious twist on a classic Eggnog at Four Seasons Seoul incorporates cardamom, truffle and fine cognac for a deluxe glass of holiday cheer – and its always whipped by hand.
“Whip it until your arm breaks off!”
350ml Cognac (use a good one)
250ml Coconut cream
250ml Almond milk
200ml Egg whites
100ml Egg yolks
50g Vanilla sugar
Pinch of cardamom
Pinch of truffle salt
Whisk all ingredients together (except cognac and truffle salt) until the mixture is thick and fluffy, then add the cognac and mix until combined. Chill if desired and serve in a glass with a pinch of truffle salt.
*With truffle butter, a little goes a long way, so adjust the quantity based on the strength of your butter’s flavour – Keith uses 1tbsp for a 5 litre batch.