Nut Eggnog

Ingredients:

• 20 ml ODK “Chai Masala” syrup
• 10 ml ODK “Hazelnut” syrup
• 200 ml milk
• 1 yolk

Cooking method:

1. Mix milk and syrups in a pitcher
2. Separate the white from the yolk and add it to the milk and syrup mixture
3. Beat with a cappuccino machine to a temperature of 80 degrees
4. Pour into a mug and garnish with grated cardamom and gingerbread

Garnish: gingerbread and grated cardamom

Serving container: Mug “Punto Bianca” porcelain 350ml, H=9,B=10cm white, black