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Drink recipe · from the recipe book

Chilled Cardamom Orange Eggnog

A thick, silky custard nog scented with plenty of cardamom, bright citrus and a whisper of nutmeg, served cold.

Chilled Cardamom Orange Eggnog

Ingredients

  • 2¾ cups (650 ml)700 gWhole milk
  • 4 large200 gEggsyolks and whites whisked together
  • ½ cup (120 ml)120 gHeavy cream
  • ⅓ cup60 gGranulated sugar
  • 1 tsp2 gGround cardamom
  • 1 tsp2 gLemon zest
  • 2 tbsp (30 ml)30 gOrange juice
  • 1 tsp4 gVanilla extract
  • ¼ tsp0.5 gGround nutmegfor garnish
  • ⅛ tsp0.5 gSalt

Steps

  1. In a medium pot off the heat, whisk the egg, sugar, cardamom, lemon zest and salt until smooth and pale.
  2. Slowly whisk in the whole milk and heavy cream.
  3. Set the pot over medium-low heat and cook, stirring constantly with a spatula, until the mixture thickens enough to coat the spatula and reaches 160°F (71°C) on a thermometer, about 8 to 10 minutes; do not let it boil.
  4. Take the pot off the heat and stir in the vanilla and orange juice.
  5. Strain the eggnog into a bowl, set the bowl in an ice bath and stir for a few minutes to cool it promptly.
  6. Cover and refrigerate until thoroughly cold, about 2 hours.
  7. Whisk the chilled eggnog, pour into 4 glasses, over ice if you like, and dust each with the nutmeg.

Contains: Milk, Egg.

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

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