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Drink recipe · from the recipe book

Iced Honey Almond Cream Nog Coffee

A rich, creamy custard nog of milk and cream blended with nutty almond butter and honey, served cold over iced coffee with crunchy toasted almonds on top.

Iced Honey Almond Cream Nog Coffee

Ingredients

  • 2 tbsp whole20 gAlmondssliced
  • 1⅔ cups (390 ml)400 gMilk, 2%
  • ¼ cup (60 ml)60 gHeavy cream
  • 3 large150 gEggs
  • 3 tbsp48 gAlmond butter, no salt addedstirred smooth
  • 2 tbsp40 gHoney
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround nutmeg
  • ⅛ tsp0.5 gSalt
  • 1¼ cups (300 ml)300 gBrewed coffeebrewed strong

Steps

  1. Brew the coffee strong and chill it in the fridge.
  2. Toast the almonds in a dry medium pot over medium heat, stirring, until golden and fragrant, about 3 minutes; tip them onto a plate to cool and take the pot off the heat.
  3. In the same pot, whisk the eggs, honey, almond butter, half the nutmeg and the salt until smooth.
  4. Slowly whisk in the milk and the heavy cream.
  5. Cook over medium-low heat, stirring constantly, until the custard coats a spoon and reaches 160°F (71°C) on an instant-read thermometer, about 8 to 10 minutes; do not let it boil.
  6. Remove from the heat and stir in the vanilla.
  7. Pour the nog into a bowl set in ice water and stir for a few minutes to cool it quickly, then cover and refrigerate until cold, about 2 hours.
  8. Fill four glasses with ice and pour in the chilled coffee.
  9. Top each glass with the cold almond nog, stir gently, and finish with the toasted almonds and the remaining half of the nutmeg.

Contains: Milk, Egg, Tree nuts.

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

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