Classic Eggnog with Bombardino cocktail option

This eggnog is so rich and creamy, perfectly spiced with nutmeg, cinnamon, and cloves. This recipe is made conveniently easy with Burnbrae Farms Sugared Yolks, which adds a luxurious texture and is perfectly sweet. Enjoy this eggnog warm or chilled, or transform it into a Bombardino, a cozy Italian eggnog cocktail with a splash of brandy, whipped cream, and a sprinkle of cinnamon. The Bombardino is a beloved après-ski drink in North Italy—so strong, it’s a good thing the skiing is done for the day.

Prep time: 5 min
Makes: 4-6
Cook time: 10 min

Nutritional Information

PER SERVING

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

2 cups heavy cream: heavy cream
1 ½ cups Burnbrae Farms sugared yolks: Burnbrae Farms sugared yolks
1 Tbsp. Nutmeg: Nutmeg
1 Tbsp. cinnamon: cinnamon
⅛ Tbsp. ground cloves: ground cloves
½ cup optional, brandy, whipped cream, cinnamon for garnish: optional, brandy, whipped cream, cinnamon for garnish

Directions

Place the heavy cream in a small pot and add the nutmeg, cinnamon, and ground cloves. Heat gently until the cream is warm but not boiling.
Add the sugared yolks to a medium sized bowl and slowly ladle in the warm cream while whisking continuously to temper the eggs. Gradually add all the cream, ensuring a smooth, combined mixture.
Return this mixture to the pot and heat over medium-low, whisking constantly, until it thickens and coats the back of a spoon. About 10 minutes. Do not allow it to boil.
Transfer the eggnog to a jar. Enjoy warm or refrigerate for later, shaking periodically to maintain its texture.

Tips

2 servings: To make a Bombardino, add ½ cup of eggnog to a glass and stir in ¼ cup of brandy. Top with whipped cream and a light dusting of cinnamon for a rich and decadent treat.