- 1 cup of fat milk
- 3 tablespoons of cacao powder
- 1 tsp of ground cinnamon
- two yolks
- 3 teaspoons of sugar
Prepare kogel mogel*, mix raw egg yolks with sugar, pound until they form a creamy texture, with no discernible grains of sugar, it should be almost white. Heat the milk gently in a pan, add cinnamon and cacao powder, be careful not to burn the milk. When hot pour the chocolate to the cup, at the top gently add kogel mogel.
If it’s not a morning version you can add few drops of alcohol. Rum would be perfect choice!
It’s a homemade dessert popular in Eastern Europe, basic version is made from egg yolks and sugar, but it can also be flavoured with honey or cocoa. In its classic form it is served slightly chilled or at room temperature. Its origins may be traced to biblical times, but the dessert became known with this name by the 17th-century Jewish communities of Central Europe. It’s incredibly sweet and quite fattening, but who cares when it’s that delicious.