Giving eggnog the SA nod: The Milktart Shake

In colder climes, particularly in Canada and the USA, eggnog is associated with the Christmas holiday season, and come early November, the supermarket fridges are stocked with ready-made cartons of the stuff. In the Southern Hemisphere, we don’t have to wait for silly holiday rules to do things, so I decided to attempt a high-protein, healthy, Herbalife eggnog shake.

In South Africa, eggnog seems to take a knock: “Raw egg in a drink? Ewwww”. Floating yolk and albumen in a glass would indeed be eww-worthy, but when I took a Google on the preparation of eggnog, I saw that the egg is heated and cooked, like custard. In fact, the method and ingredients remind me a lot of the SA classic melktert.

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Ingredients:

  • 2 Scoops Herbalife Formula 1 Vanilla or Cookies and Cream (or a mixture of both)
  • 1 medium egg
  • 200 ml milk/ soy milk
  • 1 Tsp vanilla essence or extract
  • A few cloves (optional)
  • Small pinch of salt
  • 1 Tsp cinnamon/nutmeg
  • 1 Tbsp honey or sugar (optional, depending on the size of the cavity in your sweet tooth)

Whisk the egg until light and fluffy and set aside.

In a saucepan, mix 150 ml milk, Herbalife Formula 1,  honey/sugar, cloves, and salt. Cook until the mixture boils and thickens, stirring every now and then to make sure it doesn’t stick or burn.

Bit by bit, whisk a little of the simmering milk mixture into the eggs, then pour the egg mixture into the milk in the saucepan and whisk constantly to make custard.

Pour the custard mixture into a bowl and stir in the vanilla, cinnamon/nutmeg, and remaining 50 ml milk. Cover and put in the fridge until well chilled (about 6 hours). Sprinkle with cinnamon to serve

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Did you know?

  • Eggnog was popular with British aristocracy, as those who could get eggs and milk mixed them with sherry or brandy to make a drink similar to today’s alcoholic eggnog versions.
  • In the 18th century, eggnog travelled across the Atlantic ocean to the English colonies. Brandy and wine were heavily taxed at the time, so the colonists used cost-effective Caribbean rum. The drink became very popular in America due to the cheap hooch and plentiful farm products.

What’s in a name? – Take your pick

  • Eggnog may have been developed from a medieval Europe beverage made with hot milk called “posset”. (Funny name!)
  • The “nog” in the name may come from the word “noggin”, which was a Middle English term for a wooden mug used to serve alcohol.
  • Probably my favourite theory is that the name was derived from “egg and grog”, a Colonial term used for the drink made with rum, which was shortened to “egg ‘n grog”, then “eggnog”.
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4 thoughts on “Giving eggnog the SA nod: The Milktart Shake

  1. Pingback: The superfluous series: The Best Belly-Fat Burners | Get Shaky

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  4. Pingback: Healthy Milktart Makeover | Get Shaky

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