Maple Eggnog

Appears in these categories: All Recipes, Drink Recipes


Submitted by: Chef Peter Dewar

Prep time: Less than one hour
Servings: 4


  • 6 large egg yolks
  • 1/4 cup granulated sugar
  • 1/4 cup Nova Scotia maple syrup
  • 1 cup heavy whipping cream
  • 2 cups milk
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon of fine sea salt
  • 1/4 teaspoon ground cinnamon

Instructions for Preparation

Whisk the egg yolks, maple syrup and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, cinnamon, nutmeg and salt. Stir often until mixture reaches a simmer.
Add a ladle of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a ladle at a time, to temper the eggs.
Once the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly until it reaches 160F on a thermometer. Pour the eggnog through a fine mesh strainer into a container. Cool in an ice bath before putting in the fridge.
The eggnog will keep for 7 days in the fridge. Serve over ice, with a splash or two of your favorite Nova Scotia spirit.

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