This recipe is taken from the 1975 Milk Calendar. This is the Fireside Coffee Nog recipe.
- Prep: 10 min - 15 min
- 4 cups (1 L) cold Canadian milk
- 3 tbsp (45 mL) instant coffee
- 6 eggs
- 3/4 cup (180 mL) sugar
- 1 cup (250 mL) light rum
- 1 1/4 cups (310 mL) Canadian whipping cream (35%)
- 2 cups (500 mL) Canadian ice cream, coffee or vanilla flavoured
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Heat 1 cup (250 mL) of the milk and stir in instant coffee. Chill.
Beat eggs until thick and lemon coloured; gradually beat in sugar. Stir in coffee mixture, rum and the remaining 3 cups (750 mL) of milk.
Whip cream until softly stiff and fold into milk mixture. Spoon ice cream on top of mixture in a punch bowl or spoon over individual servings.
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 169 mg|
|Vitamin B12:||42 %|
|Vitamin D:||30 %|