Closed on Melbourne Cup Day.

Spiced Eggnog with nutmeg

Recipe by Paul Hatzistamatis From Whisked.

Creamy, sweet and full of festive cheer!

  • 6 large Alumuna Farm organic free range eggs
  • 2 large Alumuna Farm organic free range egg yolks
  • 3/4 cup Canadian No.1 Medium Maple Syrup
  • 4 cups St. Davids Dairy full cream milk
  • 1/2 cup brandy (optional)
  • 1 vanilla pod, beans scraped.
  • 1/2 cup coconut milk, whipped into soft peaks
  • 1/4 teaspoon grated nutmeg
  1. Whisk eggs, yolks and maple syrup in a large saucepan until combined.
  2. Whisk in milk, one cup at a time, blending well after each addition.
  3. Heat over medium-low heat, stirring constantly, until it has the consistency of custard (about 25 minutes).
  4. Pour custard through a sieve into a large bowl.
  5. Stir in liquor (if using), vanilla beans and nutmeg.
  6. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
  7. Serve your spiced eggnog in individual glasses with a dollop of whipped coconut milk and sprinkle with nutmeg.

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