Cinnamon Eggnog

Cinnamon Eggnog

Cinnamon Eggnog

Prep Time
30 Minutes
Cook Time
10 Minutes
Creamy, sweet and indulgent, a traditional eggnog is the classic taste of cold Christmas evenings. Our recipe of eggs, milk, cream and sugar is made ever-more comforting with a mix of festive spices, including ground cinnamon that provides a hint of warmth, perfect for December evenings curled up in front of the fire with a good film.

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  • 550 millilitre (18 fluid ounce) whole milk

  • 400 millilitre (13 fluid ounce) double cream

  • ½ teaspoon Cinnamon Ground

  • Vanilla Pod , - split and seeds removed

  • 1 teaspoon Ground Nutmeg

  • 5 eggs, yolks and whites separated

  • 100 gram (4 ounce) caster sugar

  • 150 millilitre (¼ pint) brandy or rum (optional)

  • 5 egg whites


  • 1 In a saucepan, combine the milk, cream, Cinnamon, Vanilla Seeds and pod, and Nutmeg. Bring to the boil over a medium heat, once boiling, remove from the heat and allow to steep.
  • 2 In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. If you wish to add alcohol, stir in at this point then cover and refrigerate overnight, or for up to 3 days.
  • 3 Before serving, beat the egg whites in a large bowl until soft peaks form. Gently fold into eggnog until combined. Serve with sprinkle of Cinnamon and Schwartz Cinnamon sticks if desired.