Salted Caramel Eggnog

Salted Caramel Eggnog

By December 21, 2015

Salted Caramel Eggnog

When the weather outside is grey and cold and the evenings are drawing in what could be more cosy and cheering than a big mug of eggnog?  This version is made with Sugar & Crumbs Salted Caramel Natural Flavoured Icing Sugar (or any flavour of your choice) for a delicious twist and finished off with a generous tot of brandy to warm those cockles.

A note: opinion is divided on whether to serve your eggnog hot or cold. Personally I reckon it’s nicest warm (not hot) but you could certainly make it ahead and refrigerate it before serving. If you’d like to make this without the alcohol, add a cinnamon stick at the steeping stage instead.

  • Prep Time : 5 minutes
  • Cook Time : 10 minutes
  • Yield : 4


Salted Caramel Eggnog

1. Start by pouring the milk and cream into a saucepan and placing on a medium heat. Slit the vanilla pod open and scrape the seeds into the milk then put the pod itself in too. Heat until it’s just boiling then remove it from the heat and set it aside to steep.

2. Whisk together the egg yolks and the Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar (or any flavour of your choice) until you have a thick, pale yellow mixture. Add this to the infused milk and cream and whisk to bring everything together.

3. Add the brandy with a generous hand, whisk again briefly and then pour out and serve. Cheers!

Credits:Sal's Kitchen for Sugar & Crumbs

Salted Caramel Eggnog

Sal's Kitchen is a food blogging consultancy - for more from Sal, visit her own blog here.
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