'Tis the season to be jolly - and enjoy this classic Christmas beverage!


  • 650ml milk

  • 250ml (1 cup) Anchor Pure Cream

  • 2 cinnamon sticks

  • 1 vanilla pod, split, seeds scraped

  • 5 eggs, separated

  • 120g caster sugar

  • 150ml rum

  • Pinch of ground cinnamon or nutmeg, to serve


  • 1.

    Heat the milk, cream, cinnamon, and vanilla seeds and pod in a large saucepan over a medium heat. Stir gently and bring to a simmer. Just before the mixture reaches the boil, remove from the heat immediately and set aside.

  • 2.

    Beat the egg yolks and sugar in the bowl of an electric mixer until pale and thick. Slowly add the milk mixture, and continue to beat until all the ingredients are combined. Stir in the rum and refrigerate for 2 hours or until cold.

  • 3.

    When ready to serve, beat the egg whites in a large bowl of an electric mixer until soft peaks form.  Gently fold into the eggnog mixture until just combined.

  • 4.

    Serve with a sprinkling of extra ground cinnamon or freshly grated nutmeg.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 300kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 20g
  • Sugar 20g
  • Sodium 86mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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