Eggnog is a national favorite during the holidays. Here’s a variation with a kick and a spicy zing that your friends and family will remember throughout the year.


  • 2 egg yolks
  • 1 1/3 fl. oz. 1883 Cinnamon Syrup
  • 2 3/4 fl. oz. Bourbon
  • Ground white pepper
  • 8 fl. oz. hot milk
  • caster sugar
  • cinnamon powder


  1. Frost a Toddy-glass rim with caster sugar and cinnamon powder.
  2. Place the egg yolk, Bourbon, and syrup in the glasses.
  3. 2 twists of the white pepper mill in each glass.
  4. Heat the milk with a steam wand then add it to the mixture.
  5. Garnish with a cinnamon stick and powder.

Recipe Yield: 2 cups Cinnamon Egg Nog by

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