Iced eggnog

January 29, 2013 (Last Updated: January 11, 2019)
Iced eggnog recipe

Some prefer to serve eggnog warm, but for an already-hot South African Christmas, enjoy this festive favourite cold. A delicious combination of spice, cream and sharp spirits make this iced eggnog perfect for a holiday night.


Iced eggnog

Serves: 2
Cooking Time: 15 mins + extra, to chill


  • 125ml (½ cup) sugar
  • 2 cinnamon quills
  • 125ml (½ cup) cold water
  • 100ml of the sugar syrup
  • 2 eggs
  • 190ml (¾ cup) thin cream
  • 190ml (¾ cup) milk
  • 100ml each of brandy, rum and sherry
  • nutmeg, to serve



Put sugar and cinnamon quills in a saucepan with cold water. Stir over low heat until sugar dissolves. Simmer for 1 minute, remove from heat and allow to cool. Combine of the sugar syrup in a blender with eggs, thin cream, milk and brandy, rum and sherry. Pour into cocktail glasses over ice and dust with nutmeg.

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