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Drink recipe · from the recipe book

Brown Sugar Eggnog Cold Brew

Chilled coffee topped with a silky, nutmeg-scented brown sugar custard nog for a creamy, caramel-sweet sip.

Brown Sugar Eggnog Cold Brew

Ingredients

  • 3 large150 gEggs
  • 3½ tbsp packed50 gBrown sugarpacked
  • 1½ cups (350 ml)360 gMilk, 2%
  • ¼ cup (60 ml)60 gHeavy cream
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cinnamon
  • a pinch0.3 gSalt
  • 1 tsp4 gVanilla extract
  • 2½ cups (590 ml)600 gBrewed coffeebrewed strong and chilled

Steps

  1. Brew the coffee strong ahead of time and chill it in the fridge.
  2. Crack the eggs into a medium pot and whisk them with the brown sugar and salt until smooth, before turning on the heat.
  3. Whisk the milk, heavy cream, nutmeg and cinnamon into the egg mixture in the pot.
  4. Heat the egg mixture in the pot over medium-low heat, stirring constantly and scraping the bottom, until it thickens slightly and an instant-read thermometer reads 160°F (71°C), about 8 to 10 minutes; do not let it boil. The eggs must reach 160°F (71°C) before the nog is used.
  5. Remove the pot from the heat and stir the vanilla into the cooked nog.
  6. Cool the cooked nog promptly: pour it into a bowl set in a larger bowl of ice water and stir for 5 minutes, then cover and refrigerate until cold, about 2 hours.
  7. Fill four glasses with ice, pour in the chilled coffee, then top each with the cold cooked nog and stir gently.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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