Cardamon Vanilla Bean Eggnog

I am simply a dude who loves eggnog! As mentioned before in this month’s recipes, I love Christmas food, I just don’t celebrate the holiday, and eggnog is high on my list of Christmas recipes I love. I tried it for the very first time a few years ago and was immediately obsessed. A lot of people are confused by the name: Is there egg in it? What’s a nog? The answers are yes and I don’t know! There’s egg in eggnog in the same way there’s egg in ice cream; it’s used to make the mixture rich and thick, but it’s cooked so that it’s 100% safe to drink. Eggnog is almost like drinking melted ice cream in the best possible way! I chose to flavor mine with cardamom and vanilla bean. Cardamom because you all know how much I love Indian cuisine, and cardamom is one of my favorite spices commonly used in Indian cooking, and vanilla bean because it is classic AND gives you those beautiful little specks of color throughout. The two flavors combined are rich, floral, warm, spiced, and almost citrusy, and while one glass can be very filling, you’ll savor every sip. Whatever holiday you’re celebrating (or not celebrating – you do you!), everyone can and should be drinking eggnog!

Cardamon Vanilla Bean Eggnog

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 529.78 kcal


  • 1 ½ cups heavy whipping cream
  • 1 ½ cups whole milk
  • ½ teaspoon ground cardamom
  • 1 vanilla bean slit open and seeds scraped
  • Pinch kosher salt
  • Pinch cinnamon plus more for garnish
  • Pinch nutmeg
  • 6 large egg yolks
  • cup granulated sugar
  • Whipped cream for serving


  • In a medium pot over medium-high heat, combine cream, milk, cardamom, vanilla bean and seeds, salt, cinnamon and nutmeg. Stir often until mixture begins to simmer. Once simmering, remove from heat.
  • While milk is simmering, whisk egg yolks and sugar in a medium mixing bowl for 2 minutes, or until light and creamy. Set aside.
  • Add two tablespoons of the hot milk to the egg mixture, whisking vigorously and continuously to temper the eggs. Continue adding hot milk mixture until half has been incorporated. Then pour the tempered mixture back into the pot on the stove over medium high heat.
  • Whisk constantly for 2-3 minutes, or until the mixture is just slightly thickened.
  • Pour eggnog into a pitcher or large resealable container and allow to cool for 20 minutes. Then cover with plastic wrap or lid and refrigerate until chilled and thickened.
  • If desired, if you are of drinking age, add 2 ounces of bourbon or rum to eggnog and stir to combine. Serve topped with whipped cream and a sprinkle of cinnamon.
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