Boozy Eggnog (not just for Christmas)

Boozy Eggnog (not just for Christmas)

By: Rebecca Sullivan

A delightful alternative to other alcoholic drinks, what better way to utilise your eggs

Serves 8


  • 6 eggs
  • 200g sugar (I like dark brown sugar, as it has a more distinct taste)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange-blossom water
  • 1/4 teaspoon grated nutmeg, plus extra for sprinkling
  • pinch of cinnamon
  • 2 cardamon pods, crushed
  • 180 ml brandy
  • 80 ml dark rum
  • 500 ml full-cream milk
  • 500 ml thick cream


Chill all the ingredients first.

Beat the eggs until they are frothy, then beat in the sugar, vanilla, orange-blossom water and spices. Stir in the brandy, then the rum. Slowly stir in the milk, then the cream.

Strain and serve over crushed ice (it is Christmas in Australia, after all) with grated nutmeg on top. Don’t make the mistake of making it too early in the morning and tasting it continuously – it’s delicious, but pretty boozy.

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