You have to try this awesome Vanilla and Coffee Liqueur Eggnog, it's so creamy, so smooth.
This post is sponsored by Kahlua®
Back in August a person I follow on Instagram posted some pictures of a chain store that was already selling Christmas ornaments. This is my excuse for posting a recipe of a coffee and vanilla eggnog in November.
To us Dominicans ponche (eggnog) signals the beginning of the holiday season. And if stores start selling ornaments and playing carols earlier and earlier, seemingly with the only purpose of annoying me, I will have to join them. I give up.
You have no idea how dangerous this combination is to me. It's like Kryptonite.
Coffee and eggnog? How can I possibly resist?
I've had this idea going around my head for months, and was in my list of recipes for the coming (or already here, whatever) holiday season. As luck has it, our local stores wound up the clock so tight that the holidays arrived several months too early.
And then a strike of luck...
The opportunity to partner with Kahlúa to create some recipes with their liqueurs came up. A holiday miracle!
Kahlúa has always been my favorite liqueur, and back in the days of my ill-spent youth, the waitresses at our watering hole knew what I wanted before I ordered: a white Russian. And I mean the drink. It's still one of my favorite drinks. We'll make good use of the leftover Kahlúa.
So let's toast to a holiday season that lasts 5 months, for there is at least one good thing that came of it: a whole bottle of eggnog.
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit Kahlua.
Buen provecho (or rather, salud!).
Vanilla and Coffee Liqueur Eggnog Recipe (Ponche de Café)
- 1 ½ cups of evaporated milk
- ½ cup of condensed milk
- 3 egg yolks
- ½ vanilla pod
- 1 cup of Kahlúa
- Mix evaporated milk, condensed milk and egg yolks. Stir until it is mixed well.
- Sieve to get rid of undissolved egg parts.
- Scrape the seeds of the vanilla pod and add to the milk and egg mixture.
- Cook in bain-marie over low heat for 20 minutes, stirring often to prevent it from sticking on the sides (see notes).
- Remove from the heat, and pour into another bowl. Whisk briskly to cool to room temperature.
- Add the Kahlúa and mix.
- Pour into a clean glass bottle and chill before serving. It keeps for about a week in the fridge.