Shortly before Christmas a guest asked to serve eggnog at her party. It struck me that despite having fond memories of serving eggnog at Christmas parties during my time in New York I had never bothered to write down the recipe.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 COOKING WITH SHEREEN | 2021-12-15 14:55:09 |  1,090,545 Views |
Eggnog from start to finish
With the help of our bartenders and some people from my kitchen we started collecting recipes and testing and tasting them (and getting pretty drunk in the process).
The recipe for advocaat below is the result of this research and testing. This recipe is for a chilled advocaat but advocaat is sometimes served warm. The recipe is the same for both chilled and warm advocaat but when served warm the drink is gently warmed in a water bath.
Born in Bern Switzerland Thomas followed in his mother’s footsteps and began a three-year culinary apprenticeship program graduating at the age of 20. He worked briefly in a ski resort and a city hotel in Basel Switzerland over the next few years but in 1986 he seized the opportunity to work in New York. What was originally planned as a one-year experience in New York turned into three years and led to a global career that took him to Australia and Hong Kong in 1990. For the past 15 years Thomas has explored Southeast Asia and its cuisines and regional specialties. He has worked in some of the world’s most exciting cities – Singapore Hong Kong and Bangkok – and his culinary style reflects the many experiences and people he has worked with. Throughout his career Thomas has enjoyed the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila Philippines as Senior Culinary Faculty.
