Make this: Chef Lynn Crawford's spiced rum chocolate caramel eggnog

Take this ordinary holiday sipper to the next level with chef Lynn Crawford's recipe for spiced rum chocolate caramel eggnog.

Chef Lynn Crawford's spiced rum chocolate caramel eggnog

Serves 8

Preparation time 10 minutes

Cooking time 10 minutes

"What better way to warm up this winter than with a festive drink in hand! Keep cozy this holiday season with this sweet and spicy spin on this classic holiday cocktail."

— Lynn Crawford


  • 2 cups whole milk
  • ½ tsp ground cinnamon, plus more for garnish
  • ¼ tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • 6 large egg yolks
  • ½ cup granulated sugar
  • 1 cup dark chocolate chips
  • 1 cup heavy cream
  • ½ cup spiced rum (optional)
  • ¼ cup caramel sauce
  • Whipped cream, for serving


  1. In a small saucepan over low heat, combine milk, cinnamon, nutmeg and vanilla, slowly bringing the mixture to a low boil.

  2. Meanwhile, in a large bowl, whisk the egg yolks with the sugar until the yolks are pale in colour. Slowly add the hot milk mixture to the egg yolks in batches to temper the eggs and whisk until combined.

  3. Return the mixture to the saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. If you’re using a candy thermometer, the mixture should reach 160 F. Add chocolate chips and whisk until melted.

  4. Remove from heat and stir in heavy cream and, if using, spiced rum. Refrigerate until chilled.

  5. When ready to serve, coat the inside of a mug with caramel sauce. Add eggnog to the mug and garnish it with whipped cream and cinnamon.