Vanilla Eggnog Vanilla Eggnog

Vanilla Eggnog 150 Image by: Vanilla Eggnog 150 Author: Canadian Living

A smooth alternative to dessert, you can jazz up this fireside favourite — depending on your taste and what you have on hand — with one of our kicky variations. If you don't have a vanilla bean, add 1 tsp (5 mL) vanilla to the cooled eggnog instead. If you like, sprinkle with 1 tsp (5 mL) grated nutmeg instead of the chocolate.

  • Portion size 16 servings




Split vanilla bean in half lengthwise. In large saucepan, cook vanilla bean, 10% cream and sugar over medium heat, stirring occasionally, until steaming and sugar is dissolved. Remove vanilla bean from pan. Using tip of knife, scrape out seeds and set aside; reserve pod for another use.

In bowl, whisk egg yolks until light-colour. Whisk in 1 cup (250 mL) of the hot cream mixture; pour back into pan. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, 5 to 7 minutes.

Strain into clean bowl; whisk in milk and reserved vanilla seeds. Let cool, whisking occasionally, for 10 minutes. Place plastic wrap directly on surface of eggnog; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Toppings: Whip cream. Pour eggnog into chilled punch bowl or individual glasses. Top with whipped cream and chocolate.


Nutritional facts Per each of 16 servings: about

  • Sodium 42 mg
  • Protein 4 g
  • Calories 157.0
  • Total fat 11 g
  • Cholesterol 108 mg
  • Saturated fat 6 g
  • Total carbohydrate 11 g


  • Iron 2.0
  • Folate 6.0
  • Calcium 9.0
  • Vitamin A 13.0
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Baking & Desserts

Vanilla Eggnog