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Drink recipe · from the recipe book

Maple Cinnamon Iced Eggnog Coffee

Cold brewed coffee swirled with a silky, maple-sweetened cooked eggnog base warmed with cinnamon, cardamom and a hint of nutmeg.

Maple Cinnamon Iced Eggnog Coffee

Ingredients

  • 2½ cups (590 ml)600 gBrewed coffeechilled
  • 1½ cups (350 ml)360 gMilk, 2%
  • 2 large100 gEggs
  • 2½ tbsp50 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ¼ tsp0.5 gGround cardamom
  • ¼ tsp0.5 gGround nutmegplus a pinch for garnish from the same amount
  • ⅛ tsp0.5 gSalt

Steps

  1. Brew the coffee ahead and chill it in the fridge.
  2. In a medium pot off the heat, whisk the eggs, maple syrup, cinnamon, cardamom, salt and most of the nutmeg until smooth.
  3. Slowly whisk in the milk.
  4. Cook over medium-low heat, stirring constantly, until the base thickens slightly and reaches 160°F (71°C) on a thermometer, 8 to 10 minutes; do not let it boil.
  5. Remove from the heat and stir in the vanilla.
  6. Pour the eggnog base into a bowl set over ice water and stir for a few minutes to cool it promptly, then cover and chill in the fridge until cold, about 2 hours.
  7. Fill four glasses with ice, pour in the chilled coffee, then top each with the chilled eggnog base.
  8. Stir gently and dust with the remaining 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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