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5045 5049 5021 R135

5045 "Saigon" Cinnamon Bourbon Vanilla Eggnog

5045 "Saigon" Cinnamon Bourbon Vanilla Eggnog

In a large saucepan over low heat, combine milk, Whole Cloves, 1 teaspoon Bourbon Vanilla Extract, and Vietnamese "Saigon" Cinnamon. After 5 minutes, slowly raise the temperature until the mixture boils. Remove from the heat

In a large bowl, whisk together egg yolks and sugar until mixture is fluffy. Slowly add the hot milk mixture into the eggs. Pour mixture back into the saucepan and cook over medium high heat for 3 minutes or until mixture thickens. Strain mixture into a glass container and let cool for an hour.

Stir in rum, half and half, remaining Bourbon Vanilla Extract, and Ground Nutmeg. Refrigerate overnight before serving.

- 4 cups milk

- 5 (5049) Whole Cloves

- 3 teaspoons Bourbon Vanilla Extract

- 1 teaspoon (5045) Vietnamese "Saigon" Cinnamon

- 12 egg yolks

- 1 ½ cups sugar

- 1 cup light rum

- 4 cups half and half

- ½ teaspoon (5021) Ground Nutmeg

Our age-old technique makes for a delightfully bold, aromatic two-fold vanilla. Simply the best.

Eggnog with the warm toasty flavors of Vanilla, Cinnamon, and Nutmeg


More Information
SKU 5045 5049 5021 R135


Prep Time 15 Minutes
Cook Time 10 Minutes
Total Time 25 Minutes + overnight in
Yield 12 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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