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Drink recipe · from the recipe book

Iced Mocha Eggnog with Cardamom and Maple

A silky, custardy eggnog with dark cocoa, bold coffee, a hint of cardamom and maple, poured cold over ice.

Iced Mocha Eggnog with Cardamom and Maple

Ingredients

  • 2 cups (470 ml)500 gMilk, 2%
  • 3 large150 gEggs
  • 3½ tbsp18 gUnsweetened cocoa powder
  • 3 tbsp60 gMaple syrup
  • ½ tsp1 gGround cardamom
  • ⅛ tsp0.5 gSalt
  • 1 tsp4 gVanilla extract
  • 1⅔ cups (390 ml)400 gBrewed coffeebrewed strong and chilled
  • ¼ tsp0.5 gGround nutmegfor garnish

Steps

  1. In a medium pot off the heat, whisk the unsweetened cocoa powder, maple syrup, cardamom, salt and a splash of the milk into a smooth paste, then whisk in the rest of the milk.
  2. Warm the cocoa milk over medium heat until steaming, about 5 minutes.
  3. In a bowl, whisk the eggs. Slowly whisk about a cup of the hot cocoa milk into the eggs, then pour the egg mixture back into the pot.
  4. Cook over medium-low heat, stirring constantly, until the base thickens slightly and reaches 160°F (71°C) on a thermometer, 4 to 6 minutes. Do not let it boil.
  5. Strain into a jar, stir in the vanilla, and set the jar in an ice bath for 10 minutes to cool quickly, then refrigerate until cold, at least 2 hours.
  6. Stir the chilled coffee into the cold mocha eggnog base.
  7. Pour into 4 glasses over ice 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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