Egg Nog

Serves 2


  • 175ml Benna Whole Milk
  • 60ml Benna Fresh Cream
  • 33g granulated sugar
  • 1 cinnamon stick
  • 1/2 vanilla bean pod, split and seeds removed
  • 1/4 teaspoon nutmeg
  • 1 egg, separated
  • 40ml Bourbon


  • In a saucepan, combine milk, fresh cream, cinnamon, vanilla bean pod, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to cool
  • In a large bowl or stand mixer, 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. Add bourbon and stir.
  • Refrigerate overnight or for up to 2 days
  • Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined.
  • Serve and garnish with nutmeg

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