Eggnog and zabaglione are not the same thing, but they share the same high level of deliciousness: we explain the differences between the two drinks, complete with a “three-star recipe” so you can try an excellent signature eggnog!
Photos taken from the Michelin Guide website- cover image for illustrative purposes
Eggnog or zabaglione? Similarities and differences
If Christmas had a flavor, it would be the enveloping taste of eggs whipped with sugar. Yet, although they share the same festive DNA, the two best-known egg-based drinks—eggnog and zabaglione—tell rather different stories: the former is the soul of Anglo-Saxon parties, a velvety liquid treat that combines milk, cream, and a pinch of nutmeg. A versatile drink, to be sipped steaming in front of the fireplace or served ice-cold, with its spicy and rich spirit. Zabaione, on the other hand, is the excellence of Italian tradition: more than a drink, it is a thick cream where the warmth of egg yolks meets the unmistakable aroma of Marsala. It is served strictly hot, often accompanied by biscuits, for an intense and enveloping experience.
Despite their differences, the recipes still have several features in common. First of all, both are born from the perfect marriage of fresh egg yolks and sugar. Then, both include a hint of liquor to warm the soul (although the main ingredients differ: Marsala for Italy and usually Bourbon, Rum, or Brandy for British Eggnog).
Eggnog with 3 Michelin stars
As reported in the MICHELIN Guide online magazine, Bangkok's Sühring restaurant (awarded three macarons) has decided to reveal its liquid secret for making the winter months unforgettable. But before we reveal it, a little background: born in the salons of the British aristocracy as an elegant remedy for the cold, Eggnog owes its curious name to the combination of “grog” (rum) and “noggins” (the wooden mugs of yesteryear). Today, this centuries-old story is being revived thanks to the masterful touch of twin chefs Thomas and Mathias Sühring.
Inspired by their grandmother's recipe book, the Sührings have created a version that blends the warmth of childhood memories with a cosmopolitan soul, adding a bold Thai character to a timeless classic. Now get your glasses ready: haute cuisine is coming to your bar area.
The Sühring Eggnog Recipe (serves 20)
Ingredients
- 9 fresh egg yolks
- 50 grams of powdered sugar
- 380 milliliters of condensed milk
- 200 milliliters of Mekhong Thai rum
- 2 vanilla pods
Method
Mix the egg yolks in a Thermomix or food processor for 5 minutes at 80 degrees.
Add the condensed milk, sugar, and vanilla bean seeds; continue mixing for another 5 minutes at 80 degrees.
Strain the egg mixture through a fine mesh strainer and pour it into a large bowl.
Let it cool in an ice bath and, once cold, add rum to taste.
