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Eggnog with Maple Syrup and Gingerbread Spices

Eggnog With Maple Syrup And Gingerbread Spices

We wanted to give our eggnog a little punch by switching out the nutmeg for Gingerbread Spice Blend. And of course you can skip the rum if you want the kids to share as well. Makes 4 cups/glasses. 

Since the eggs in this recipe are not cooked, we advise using the freshest eggs possible and drinking it all the same day.


  • 2 eggs
  • ¼ cup maple butter or ½ cup maple syrup
  • 1 cup milk
  • ¼ cup 35% cream
  • 6 oz rum or brandy
  • 2 tsp Gingerbread Spices, ground
  • 1 tsp sugar


  1. 1

    Separate egg whites from yolks. Place whites in a large bowl.

  2. 2

    Place yolks, maple butter, milk, cream, rum, and ¾ of the spices in another bowl. Blend with a stick blender on high speed for 1 minute.

  3. 3

    Beat whites into supple peaks. Add sugar and beat one minute more.

  4. 4

    Pour yolk mixture into the bowl with the whites and incorporate just enough to keep it bubbly.

  5. 5

    Pour into glasses and garnish with remaining spices.