Honey Eggnog Recipe

Old-Fashioned Macadamia Honey Eggnog


2 whole eggs, separated, room temperature
¼ cup Akaka Falls Farm Macadamia Honey (or your favorite full bodied local honey. We used Macadamia, our Coffee blossom and Dark Kiawe Honeys are excellent choices also.)
¾ cup whole milk
⅓ cup heavy whipping cream
Dash of ground cinnamon
1 whole clove
1 tablespoon granulated sugar
½ teaspoon vanilla extract
Dash of nutmeg


  1. Combine the milk, heavy whipping cream, cinnamon, and clove in a small saucepan.
  2. Bring to a scald over medium-high heat; meanwhile, whisk the egg yolks and Macadamia Honey in a heat-proof bowl.
  3. Temper half of the scalded milk mixture into egg mixture, whisking constantly to avoid cooking the eggs; return all to the pan.
  4. Cook over low heat, stirring slowly, until thickened; strain.
  5. Beat the egg whites until foamy; rain in the sugar and whip until medium peaks form.
  6. Fold in the meringue, nutmeg, and vanilla into hot milk/egg mixture until just combined. (May heat up the mixture again if you are worried about the raw egg whites, but it won’t be as fluffy.)
  7. Cover with foil and place in the refrigerator until chilled. (Will deflate slightly.)
  8. Stir before serving. Serve in glasses with an additional sprinkle of nutmeg on top..


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