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Drink recipe · from the recipe book

Iced Maple Ginger Eggnog Coffee

A chilled, thick and creamy maple custard with warm ginger and cinnamon, swirled with bold coffee over ice.

Iced Maple Ginger Eggnog Coffee

Ingredients

  • 2⅓ cups (550 ml)560 gMilk, 2%
  • 1⅓ cups (320 ml)320 gBrewed coffeebrewed strong and chilled
  • 3 large150 gEggs
  • ⅓ cup (80 ml)80 gHeavy cream
  • 3½ tbsp70 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ¾ tsp1.5 gGround ginger
  • ½ tsp1 gGround cinnamonplus a pinch for topping
  • ⅛ tsp0.5 gSalt

Steps

  1. Brew the coffee strong and refrigerate it until cold.
  2. In a medium saucepan off the heat, whisk the eggs, maple syrup and salt until smooth and slightly pale.
  3. Whisk in the 2% milk, heavy cream, ground ginger and cinnamon, holding back a pinch of the cinnamon for topping.
  4. Set the pan over medium-low heat and cook, stirring constantly and scraping the bottom, until the eggnog thickens enough to coat a spoon and reaches 160°F (71°C) on an instant-read thermometer, 8 to 10 minutes. Do not let it boil.
  5. Take the pan off the heat and whisk in the vanilla.
  6. Pour the eggnog into a shallow container, set it in a bowl of ice water for 10 minutes, stirring often, then cover and refrigerate until fully cold, about 2 hours.
  7. Fill four glasses with ice, divide the cold eggnog among them, then slowly pour the chilled coffee over the top so it swirls in.
  8. Dust with the reserved pinch of cinnamon and serve right away.

Contains: Milk, Egg.

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

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