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Egg nog is a timeless Christmas favourite. Here is a very moreish variation with a spicy zing.


  • 1 Egg yolk
  • 20ml 1883 Cinnamon Syrup
  • 40ml Bourbon
  • Ground white pepper
  • 120ml Hot milk


  1. Frost a Toddy-glass rim with caster sugar and cinnamon powder.
  2. Place the egg yolk, Bourbon and syrup in the glass and two twists of the white pepper mill.
  3. Stir to obtain a smooth consistency, then add the milk (first heated using a steam wand).
  4. Garnish with a cinnamon stick and powder.
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