Rich egg yolks and a warm swirl of nutmeg and cinnamon form the base of this classic custard drink, gently cooked to velvety perfection and folded with softly whipped egg whites for that signature light, frothy texture. Whole milk and cream give it real body without ever feeling heavy, and a splash of vanilla rounds out the flavor beautifully. Chilled until cold and finished with a dusting of nutmeg (and a pour of bourbon or rum, if you're feeling festive), this is the kind of make-ahead holiday sipper that feels indulgent but comes together with straightforward pantry staples. It's a wonderful pick for a gluten free holiday table, no special adjustments needed to enjoy a glass. Serve it in your favorite glassware for a cozy, celebratory touch at any gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
Combine the milk, 1/2 cup of the heavy cream, the remaining 1/4 cup sugar, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
