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Drink recipe · from the recipe book

Maple Cinnamon Eggnog

Silky, custardy eggnog sweetened with maple syrup and warmed with cinnamon and nutmeg, served chilled and creamy.

Maple Cinnamon Eggnog

Ingredients

  • 4 large200 gEggsyolks and whites together, beaten
  • 3 cups (710 ml)732 gWhole milk
  • ½ cup (120 ml)120 gHeavy cream
  • ¼ cup80 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ½ tsp1 gGround nutmegplus a pinch for garnish from the same amount
  • 2 tsp8 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. In a medium pot off the heat, whisk the eggs, maple syrup, cinnamon, salt and most of the nutmeg (save a pinch for garnish) until smooth.
  2. Slowly whisk in the milk and heavy cream.
  3. Set the pot over medium-low heat and cook, stirring constantly and scraping the bottom, until the mixture thickens slightly and coats a spoon and reaches 160°F (71°C) on an instant-read thermometer, about 10 to 12 minutes. Do not let it boil.
  4. Take the pot off the heat and stir in the vanilla. Strain into a pitcher if any bits of cooked egg formed.
  5. Cool promptly: set the pitcher in a bowl of ice water for 10 minutes, stirring, then cover and refrigerate until cold, about 2 hours.
  6. Stir, pour into 4 glasses (over ice if you like) and dust with the reserved pinch of nutmeg.

Contains: Milk, Egg.

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

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