CookEat Recipe
Parisian Egg Punch
A warm foamy punch of egg yolk, sugar, cognac and hot water.
Method
Steps
Step 1
Gather the ingredients: 1 pasteurized egg yolk; 2 teaspoons caster sugar; 2 tablespoons cognac, or up to 3 tablespoons to taste; About 150 ml freshly boiling water, as needed to fill a 200 ml cup.
Step 2
Use a pasteurized shell egg yolk or the package-equivalent amount of a pasteurized yolk product. In a heatproof bowl, whisk the yolk and sugar until very pale and thick.
Step 3
Whisk in the cognac. Add boiling water gradually while whisking continuously to make a warm frothy drink, using only enough for a final serving of about 200 ml. Transfer to a warm heatproof cup and serve at once.
Step 4
For the rum or other liqueur variation, replace the cognac with the same 2–3 tablespoons of a ready-to-drink rum or liqueur of your choice, then add the hot water gradually and whisk as above. The drink contains alcohol. Do not rely on alcohol or the addition of hot water to make an unpasteurized yolk safe.
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