Christmas Concoction: Sticky Toffee Pudding Eggnog

What’s better than eggnog? Sticky toffee pudding and eggnog of course!

Enjoy this indulgent drink when the day’s been long and hard and all you want to do is snuggle!


  • 1 Quart of Heavy Cream
  • 284ml of Sticky Toffee Pudding
  • 6 Eggs, separated
  • 1/2 Cup of Sugar
  • 1/2 Cup (plus 2 tbsp.) of Cognac
  • 1/2 Cup (plus 2 tbsp.) of Dark Rum
  • 1/2 Teaspoon of Salt


  • In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding
  • Cover and refrigerate for 2 days
  • In a large bowl, beat the egg yolks with sugar
  • Stir in the Cognac and rum
  • Strain in the infused cream through a fine sieve, pressing on the solids
  • In a medium bowl, whip 3 cups of infused cream until stiff
  • Fold the egg-yolk mixture
  • In the large bowl, beat the egg whites with salt on a high speed to stiff peaks
  • Fold the beaten egg whites into the whipped cream
  • Refrigerate the eggnog until chilled (2 hours)
  • And serve glass mugs when ready!


Check back tomorrow for another Christmassy cocktail to lick your lips to! Merry Christmas and have a great day! #Christmas2015 #CocktailChristmas


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