Eggnog with Pure Infused Maple Syrup Cinnamon, Nutmeg and Clove

Cinnamon, Nutmeg & Cloves, Pure Infused Maple Syrup

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Eggnog with Pure Infused Maple Syrup Cinnamon, Nutmeg and Clove

  • 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

  1. In a sauce pot, combine milk and cream and bring to the boil over a medium heat.

  2. In a large bowl, beat egg yolks and maple syrup until combined.

  3. Slowly whisk the hot milk and cream into the egg mixture until combined.

  4. Add rum, and stir until smooth.

  5. Refrigerate until cold.

  6. Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form.

  7. Gently fold into eggnog until combined.

  8. To serve, garnish with a drizzle of Pure Infused Maple Syrup Cinnamon, Nutmeg and Clove.

Eggnog is good for 4 days if refrigerated.

Cinnamon, Nutmeg & Cloves

There’s something special about baking spices: they’re evocative, they’re sensory, and of course, they’re delicious in just about everything Grandma makes. So naturally, we couldn’t think of a better way to honour that memory than with a PURE maple syrup infused with cinnamon, nutmeg and cloves. These warm spices heighten the magic of maple syrup and are well suited to any number of culinary pursuits – traditional baking, ciders and teas, and even some exotic North African and Middle Eastern dishes, where the interplay of sweet and savoury are essential.

How To Use

  • Morning oatmeal
  • Apple pies and crisps (especially when topped with vanilla ice cream)
  • Warm gingerbread desserts
  • Poached pears
  • Baked squash
  • Sweet potatoes
  • Oven-baked hams, as a glaze