(with Southern Comfort/ spiced bourbon/ spiced rum)
I’ve been asked several times in the last few weeks about a vanilla spice eggnog, and I was sure I had one somewhere in our eggnog recipes, but in the excitement of the new year, it’s taken me a while to find it.
Of course, after finding it, it was my ‘duty’ to make this eggnog recipe again a couple of times to make sure it was as good as I’d remembered it… 😉
I enjoy the flavor and texture of the store-bought Southern Comfort vanilla spice eggnog so when designing this recipe, I had tried to recreate those elements. But in all honesty, I prefer my own version.
So let’s get onto one of my new favorites.
Just be patient as you’re adding in the sugar (it can be tempting to pour it all in at once), but it’s worth it in the end. The recipe above makes for a full-bodied and creamy eggnog with a really beautiful aroma. I’m sure you and your guests will love it! If not, make them my father’s Canadian pancakes, everybody likes pancakes right!
You know that I try to give you options so that you can customise my recipes to make them your own. So, my friends, read on…!
- Stand the vanilla bean pod (from which you scraped the beans) in the glass to act as a stirrer. Vanilla beans look striking, and it will continue to seep flavor into the eggnog.
- Rather than mixing all the cinnamon and nutmeg into the mixture, save a little aside to sprinkle on top just prior to serving.
- Lie a cinnamon stick diagonally across the top of the glass, or tie it with a small ribbon to the handle. They’re so fragrant!
- Add a dollop of whipped cream to the top of the eggnog just before serving; it adds a delicious creaminess.
- Think about the season and serve a small accompaniment to suit. For example, at Thanksgiving, serve with a small square of pumpkin pie. At Christmas, serve with a mini gingerbread man.
- Hang a thin slice of orange or an orange peel curl from the glass. The spiciness of the eggnog is complemented by the citrus fragrance.
Just a few notes for you to consider when making my Vanilla Spice Eggnog…
1. As with any dish/ drink containing raw or undercooked eggs, please be aware that there is an increased risk of food-borne illness.
2. In any of my recipes that contain alcohol, please keep the following points in mind:
- You don’t HAVE to add the alcohol into the recipe. I design my recipes so that any alcohol ADDS to an already good recipe. The recipe doesn’t require the alcohol component to make it good.
- When ANY recipe includes alcohol, please let your guests know so they can choose whether to partake or not.
- Be aware that even one glass of eggnog that includes alcohol *could* affect your ability to drive, operate machinery, impact any medications you’re taking, etc.
3. The calorific content of this recipe has been calculated based on my version, ingredients, and measurements. If the ingredients you use vary slightly, know that the kcal content will also vary slightly.
I’m always keen to know how you enjoy my recipes, so please leave me a message in the comments section. I appreciate all your comments, suggestions, and feedback, and I do refer to that feedback when creating new recipes.
Until next time…
Love & cool copy cats, Bella X
Other amazing eggnogs that you should try:
- This eggnog smoothie gets rave reviews on our Facebook group
- This old school classic eggnog is always a winner
- This low fat eggnog is great is you are watching what you eat and drink
Vanilla Spice Eggnog
- mixer (stand or hand held)
- 4 eggs separated
- 3 oz Southern Comfort (or spiced bourbon, or spiced rum) (90 ml)
- 2 cups whole milk
- 1 cup whole cream
- ⅓ cup sugar I use brown sugar – I think it adds to the flavor – but you're welcome to use regular white sugar
- 1 tablespoon sugar (extra)
- 1 pod vanilla bean seeds scrape out and keep seeds
- 1 teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- Separate the eggs and put the yolks into a large bowl.
- Set aside the whites to be used later.
- Beat the eggs (stand mixer or hand-held) until they have lightened in color.
- Very gradually, add in 1/3 cup sugar.
- Continue beating until all the sugar has completely dissolved.
- Little by little, add in the milk, cream, Southern Comfort (or spiced bourbon or spiced rum), vanilla bean seeds, nutmeg, and cinnamon.
- After all ingredients have been well combined, beat for an extra minute.
- Rinse the beaters so you can use them again for the egg whites.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Continue beating while you gradually add in the tablespoon sugar.
- Again using patience (and a whisk!), gradually whisk the peaky egg whites into your eggnog mixture.
- Refrigerate for a couple of hours.
- Stir just before serving (to re-combine the ingredients because they will separate a little while chilling).
- The consumption of raw eggs.
- The alcohol content of this vanilla spice eggnog recipe.
- The kcal variations possible.