Quick Toffee Eggnog Recipe to Sweeten the Holidays

Quick Toffee Eggnog
S&C Design Studios
  • 10 mins
  • Prep: 5 mins,
  • Cook: 5 mins
  • Yield: 1 cocktail (1 serving)
Ratings (4)

The sweet taste of toffee is the perfect way to dress up the average eggnog. This toffee eggnog is quick and can be mixed by the glass anytime you get a craving for a sweeter eggnog during the holidays.

The recipe is a shortcut to the traditional way to make eggnog, though it includes a homemade toffee syrup. It's a fun and easy ingredient to make and you can add it to other drinks. If you want to up the toffee flavor, garnish your nog with crushed toffee candy (even a Skor or Heath candy bar will work)!

The eggnog can be served with or without alcohol, in case you have some youngsters who would like to try it. A rye whiskey adds a nice spice to offset the sweetness, though an aged rum works wonderfully as well.

What You'll Need

  • For the Toffee Syrup:
  • 2/3 cup brown sugar
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1 cup cream (heavy)
  • For the Eggnog:
  • 2 ounces half-and-half (or whole milk)
  • 1 ounce toffee syrup
  • 1 large egg
  • Optional: 1 1/2 ounces rye whiskey (or aged rum)
  • Garnish: 1 cinnamon stick (or toffee candy)
  • Garnish: 1 pinch nutmeg (grated)

How to Make It

Make the Toffee Syrup

This homemade toffee syrup takes the basic ingredients needed to make real toffee and transforms them into a creamy syrup perfect for drinks. Beyond the eggnog, it makes a delicious toffee latte.

  1. In a saucepan, combine the brown sugar with the butter and water.
  2. Heat over medium, stirring constantly until the butter and sugar melt completely.
  3. Reduce the heat and gently whisk in the heavy cream. Continue whisking for about 1 minute, being careful not to scorch the cream.
  1. Remove from heat and set aside to cool.

The syrup will be more runny than thick, and the recipe makes about 1 cup. It can be refrigerated for two to three days.

Make the Toffee Eggnog

The trick to shaking any egg cocktail is to begin with a dry shake, then add ice and shake until it hurts. If you find that there's still bits of egg yolk in it, use a whisk to finish mixing it up.

The fattier the dairy is, the richer and more luscious your eggnog will be. Half-and-half is a perfect balance. If you're using milk, try either whole or 2 percent.

  1. In a cocktail shaker, combine the toffee syrup, half-and-half, egg, and whiskey or rum (if using).
  2. Shake without ice for about 10 seconds.
  3. Fill the shaker with ice and shake again for at least 30 seconds to ensure the egg is completely broken up and incorporated.
  4. Strain into a chilled old-fashioned or cocktail glass.
  5. Garnish with a cinnamon stick or toffee candy and a dusting of grated nutmeg.

Variations

There are a couple good alternatives to the homemade toffee syrup. You can buy an English toffee syrup from the store. Look in the coffee sweetener section for brands like Amoretti or Torani. Another is to make toffee syrup from pieces of toffee candy.

If you want to add a nutty aspect and are adding liquor anyway, pour 1/2 ounce of a hazelnut liqueur like Frangelico.

Nutritional Guidelines (per serving)
Calories 2095
Total Fat 127 g
Saturated Fat 74 g
Unsaturated Fat 36 g
Cholesterol 1,223 mg
Sodium 505 mg
Carbohydrates 182 g
Dietary Fiber 4 g
Protein 40 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)