150 ml (1/4 pt) milk
150 ml (1/4 pt) single cream
300 ml (1/2 pt) hot coffee, sweetened
4 eggs, separated
20 ml (4 tsp) Creme de Cacao
150 ml (1/4 pt) double cream
grated nutmeg
150 ml (1/4 pt) single cream
300 ml (1/2 pt) hot coffee, sweetened
4 eggs, separated
20 ml (4 tsp) Creme de Cacao
150 ml (1/4 pt) double cream
grated nutmeg
method
1. Whisk together in a saucepan over a low heat the milk, single cream and sweetened coffee. Do not boil.
2. Whisk in the egg yolks and cook until the mixture thickens. Strain and cool.
3. Stir in the Creme de Cacao. Whisk the double cream until it just holds its peaks and fold into the coffee mixture.
4. Just before serving, whisk the egg whites until stiff and fold into the Coffee Noggin.
5. Serve in glass cups, goblets or mugs, sprinkled with nutmeg.
2. Whisk in the egg yolks and cook until the mixture thickens. Strain and cool.
3. Stir in the Creme de Cacao. Whisk the double cream until it just holds its peaks and fold into the coffee mixture.
4. Just before serving, whisk the egg whites until stiff and fold into the Coffee Noggin.
5. Serve in glass cups, goblets or mugs, sprinkled with nutmeg.
serving amount
serves 6 - 8
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