The festive season is well underway. It’s officially open season on festive food!

South Africa isn’t that familiar with eggnog, apart from seeing it pop up in American TV shows and movies. So what’s eggnog? In short, it’s essentially a drinkable custard spiked with rum and jazzed up with spices. My version is utterly addictive, uses 9 simple ingredients, and takes under 30 minutes to make. 

Burnt honey has been my flavor crush of 2020. It really shines in this velvety smooth eggnog, the bitter notes balancing the rich flavors and sweetness. Take out honey to the point it just starts to smoke, then add the water to stop the cooking.

Creme Brulee Eggnog

Makes 1,5L


5 egg yolks

1 Cup Cream

3 Cups Full Cream Milk

3/4 Cup Rum (add more to taste)

1/4 Cup Sugar

3Tbsp Honey

1 Tsp Vanilla

1/4 Tsp Cinnamon/Mixed spice

Pinch of salt



Place the honey in a sauce pan and cook until it just starts to caramelize and smoke. Add 3 Tbsp of water to the pot to stop the cooking. Pour the burnt honey mixture in a bowl and set aside.

Return the pan to the heat and add the milk and cream. In a small bowl, whisk the sugar and egg yolks. Gently pour the warm milk mixture a little at a time into the egg yolks, while whisking them constantly to gently warm and temper the eggs. Once you have added a roughly cup of milk to the egg yolks, pour the yolk mixture back into the pot.

Turn the heat to right down low and cook the egg nog, stirring with a rubber spatualuntil it thickens slightly, about 15 minutes. Add the spices and a pinch or so of salt.

The eggnog is now ready to serve and can be served hot, or cold over ice, with a few spoons of your burnt honey added to the bottom of your serving cups. If optin to serve the eggnog cold, pour the mixture into a container and refrigerate until cold.