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Eggnog with Pure Infused Maple Syrup Cinnamon, Nutmeg and Clove

Course: Drinks
Cuisine: Cinnamon, Nutmeg & Cloves
Servings: 8 people


  • 3 cups (700ml) whole milk
  • 1 cup (240ml) heavy cream
  • 5 eggs, separated
  • 2/3 cup (130ml) Pure Infused Maple Syrup Cinnamon, Nutmeg and Clove
  • 3/4 cup (175ml) Dark Rum


  • In a sauce pot, combine milk and cream and bring to the boil over a medium heat.
  • In a large bowl, beat egg yolks and maple syrup until combined.
  • Slowly whisk the hot milk and cream into the egg mixture until combined.
  • Add rum, and stir until smooth.
  • Refrigerate until cold.
  • Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form.
  • Gently fold into eggnog until combined.
  • To serve, garnish with a drizzle of Pure Infused Maple Syrup Cinnamon, Nutmeg and Clove.


Eggnog is good for 4 days if refrigerated.