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.

Serves 8. Eggnog is good for 4 days if refrigerated.