Honey Egg-Nog

Honey egg-nog is a traditional Christmas drink. We gave it a twist by including honey in our recipe. This egg-nog is not cooked so you can use your best honey in it. If you wish to make it non-alcoholic so your kids can enjoy this recipe as well, you can just leave the rum out and add a little extra honey or half a teaspoon of vanilla extract. For an alternative version, place a few berries or other fruit in the bottom of each glass before adding the egg-nog. Top it off wit cocoa powder.

Note: recipes using raw egg should be avoided by infants, the elderly, pregnant woman and other vulnerable groups.

This recipe serves 4.


  • 2 large eggs, seperated.
  • 50 g (2 tbsp) unrefined caster (superfine) sugar.
  • 3 tbsp of honey.
  • 200 ml (3/4 cup) whole milk.
  • 100 ml (1/3 cup) dark rum or Madeira.
  • 175 ml whipping cream
  • 1/2 tsp freshy grated nutmeg, to dust.
  • To serve: 8 – 12 sponge fingers.

How to prepare

  1. In a large bowl whisk the egg yolks with the sugar until pale and light. Add the honey and whisk again until fluffy.
  2. Stir the milk in a jug with the rum or Madeira, and gradually whisk the liquid into the egg yolk mixture.
  3. In another large bowl whisk the egg whites until stiff and fold these into the egg yolk mixture.
  4. Whisk the cream in a large bowl until the soft peak stage and fold it into the egg mixture.
  5. Spoon the egg-nog into 4 glasses, grate over a little fresh nutmeg and serve immediately with sponge fingers for dipping.

Source: Collins Beekeeper Bible: Bees, Honey, Recipes & Other Home Uses.