Italian Eggnog

Italian Eggnog

Christmas wouldn’t be Christmas without Eggnog! Here we have done an Italian Twintastico Twist on the classic Eggnog! A perfect holiday treat!

Serves 4-6


  • 3 cups/700ml condensed milk
  • 1 cup/240ml heavy/double cream
  • 5 egg yolks
  • 3/4 cup/150g caster/superfine sugar
  • 1/2 cup/125ml Marsala wine
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • Amaretti biscuits finely crushed
  • Cinnamon sticks


Combine milk, cream, vanilla extract, cinnamon and nutmeg in a saucepan; heat slowly and bring to the boil.

In a large bowl, combine egg yolks and sugar, using a hand held electric mixer, beat the egg yolks and sugar until smooth and pale in colour. Whisk the hot milk mixture slowly into the bowl with the eggs. Then pour mixture back into saucepan. Cook over medium heat, stirring constantly for 3-5 minutes, or until thick. Do not allow mixture to boil. Let cool for about an hour.

Stir in Marsala wine and mix well. Refrigerate overnight before serving.

Serve in glasses with crushed amaretti biscuits on top and decorate with a cinnamon stick.

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