Spiced Carob Eggnog Recipe
We are positive that you won’t go back to the supermarket to buy this Autumn staple after making Spiced Carob Eggnog at home. Smooth, thick and creamy with just the right amount of sweetness, perfect nutmeg flavor and hint of carob.
- 4 large eggs
- 1/3 cup (80 ml) The Australian Carob Co. Carob Syrup
- 1 cup (250 ml) thickened cream
- 2 cups (500 ml) milk
- 1/4 cup (25 gms) The Australian Carob Co. Roasted or Raw Carob Powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp vanilla bean paste
- 1/4 cup (60 ml) brandy
Separate two eggs, placing yolks in a medium saucepan and reserving egg whites in a small bowl covered in refrigerator until required.
Add remaining 2 eggs, carob syrup, cream, milk, carob powder, spices and vanilla to the saucepan with yolks, stirring to combine. Place over a medium-low heat, stirring continuously until mixture thickens slightly and coats the back of a wooden spoon. Remove from heat, add brandy stirring to combine. Place in refrigerator overnight to chill or for up to three days.
To serve, whisk reserved egg whites to a soft peak. Add to eggnog, folding gently to combine. Pour into glasses and sprinkle tops with extra carob powder.