Winter Holiday Cocktail Recipes: Rose & Cardamom Eggnog


Rose & Cardamom Eggnog


Aromatic herbs and spices like sweet cinnamon, ginger, nutmeg, cardamom, and vanilla define our culinary palate this time of year, and that goes for cocktails too.

In the latest issue of Eugene Magazine, I’ve shared five of my favorite herbal sipping treats for winter celebrations. Be sure to grab a copy of the Winter 2013 issue to try them all including Chai Snow Punch, Orange Spice Manhattans, Spiked Vanilla Cocoa, a beautiful Elderberry Champagne Cocktail, and this very special Rose and Cardamom Eggnog…


Rose & Cardamom Eggnog

2 fresh, organic eggs*
3 oz (by volume) organic granulated sugar
½ tsp organic cardamom seed powder
2 oz brandy
2 oz spiced rum
6 oz organic whole milk
4 oz organic heavy cream
2 tsp organic rosewater
organic nutmeg shavings to garnish

Beat very fresh organic eggs in a blender or food processor for one minute on low speed. Slowly spoon in the sugar and continue blending for one minute to combine. With blender still running, add cardamom, brandy, rum, milk, and cream. Blend the ingredients together for one minute. Chill thoroughly to allow the flavors to meld. Stir in the rosewater and serve in two chilled glasses, grating nutmeg on top before serving and an organic rose bud if you’re feeling sweet.

* We suggest caution in consuming raw eggs due to the slight risk of food-borne illness. To reduce this risk, it is recommended that you use only fresh, properly stored, clean eggs with intact shells, and avoid contact between the yolks or whites and the shell.





3 Responses to “Winter Holiday Cocktail Recipes: Rose & Cardamom Eggnog”

  1. avatar Alan says:

    That looks great!

  2. avatar Nancy Jones says:

    This sounds really good I want to make some tonight but don’t have all the ingredients. :’(

  3. avatar Penny says:

    This sounds amazing! I will be making this soon.

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    Erin is the Marketing Manager at Mountain Rose and studied herbalism, botany, and ethical wildcrafting at the Columbines School of Botanical Studies. She spends her days making botanical illustrations, playing in the garden, creating culinary gems, and formulating medicine in the magnificent Oregon Cascades.
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