Egg Milk with Honey and Cinnamon is an energizing and invigorating drink perfect for the winter months—easy and tasty, somewhat like a zabaglione, I might say…
It’s alcoholic due to the presence of rum or other spirits, but if you want to prepare it for children, leave out the liquor and add a pinch of cocoa!
Egg milk is also a flower with yellowish petals
(Photo by Meneerke bloem taken from the Wikipedia site)
which you surely remember seeing in the fields!
This phrase (egg milk) is quite rare and is used to indicate possessing something extremely rare, something unattainable and completely unique!
This expression (and also peacock milk) appears in the writings of Aristophanes in his comedies, precisely to indicate a unique and exceptionally rare asset!
I’m mad about homemade drinks and liqueurs and I suggest you explore the digestive collection already published on my blog La cucina di Asi:
10 RECIPES OF HOMEMADE LIQUEURS
EGG MILK WITH HONEY AND CINNAMON
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for EGG MILK WITH HONEY AND CINNAMON
- 1 egg yolk (pasteurized about 16 grams)
- 2 tablespoons honey (for me Millefiori)
- 3/4 cup milk (for me whole high-quality Granarolo)
- 2 pinches ground cinnamon
- 1.7 oz rum or anise or sambuca
FOR THE PREPARATION OF THE RECIPE EGG MILK WITH HONEY AND CINNAMON
Put the high-quality milk in a small saucepan until it reaches the boiling point.
Meanwhile, beat the egg yolks with the HONEY until you have a light and slightly aerated and frothy mixture.
At the same time, I poured the milk with vanilla in a small saucepan and brought it to the boiling point over moderate heat.
Let it cool and then pour the liquid over the egg stirring vigorously. Add the liquor of your choice between rum, anise, or sambuca, and we’re ready for tasting!
Enjoy your tasting!
Annalisa
THE PRESERVES IN 10 TIPS
1) Use only vegetables in perfect condition, preferably not too ripe.
2) Carefully wash and clean them. Vegetables can be left in acidulated water with lemon or vinegar while waiting to be processed.
3) Wash and sterilize the jars in advance before filling them.
4) Always blanch the product in an acidic bath, except in ready dishes that include cooking the ingredients.
5) Subject the preserves to sterilization, regardless of the filling liquid (oil, vinegar, cooking liquid, or brine).
6) Immediately after cooling, check the integrity of the closure. Capsule caps should appear slightly concave due to vacuum formation inside the jar.
7) Store the preserves in a cool and dark place.
8) Consume the products soon, on average after a couple of months, so that any alteration has time to manifest.
9) Avoid consumption if the lid appears swollen due to the presence of internal gases, or if spots and unusual colorations are noted.
10) Consume the opened preserve quickly, keeping it refrigerated. Ready dishes preserved in their cooking liquid should be consumed within a few days (2-3 maximum): preserves in oil and vinegar last longer by topping up the liquid. In no case reintroduce served and uneaten preserves back into jars.
Source of curiosities HERE
Recipe source HERE
