Description
You’ve never had eggnog like this before! This Café de Olla Eggnog combines the richness of traditional eggnog with the warm, spiced notes of café de olla with cinnamon, piloncillo, and orange peel. It’s creamy, balanced, and full of comforting flavor.
I like to make it with Real California products made with milk sourced from family-owned California dairy farms, so every sip is made with quality you can taste. Chill it, stir in homemade café de olla, and top with a sprinkle of cinnamon and a few coffee beans for a cozy, flavorful touch. Rum optional.
When you’re shopping in the dairy section, look for the Real California seal and bring home the best from California.
Ingredients
Scale
- 2 cups Real California Whole Milk
- 1 cup Real California Heavy Cream
- 5 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 cups water
- 1 (4-inch) cinnamon stick
- 4 ounces piloncillo cone
- 1 (2-inch) orange peel
- ¼ cup instant coffee granules
- spiced rum (optional)
- ground cinnamon for garnish
- coffee beans for garnish
Instructions
- Combine milk and cream in a medium saucepan over medium heat until mixture begins to steam. Decrease heat to low.
- In a separate bowl, combine egg yolks and sugar. Whisk until combined and smooth; about 30 seconds. Slowly, add 1 cup of the hot milk/cream mixture. Whisk slowly until combined. Pour mixture back to the saucepan and increase heat to medium and continue to heat until mixture reaches 165°F. Do not boil. Remove from heat, stir in vanilla and salt, and let cool completely. Then refrigerate for 2 hours.
- Combine water, cinnamon stick, piloncillo and orange peel in a medium saucepan or clay pot over medium heat. Stir until piloncillo dissolves. Stir in coffee and let simmer for 2 minutes. Remove from heat, cover and let steep until cold.
- Serve eggnog in glasses then add café de olla. Add spiced rum if desired. Garnish with ground cinnamon and a few coffee beans.