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Ras El Hanout EggNog

  • Difficulty Moderate
  • Time 1 hour


  • 6 egg yolks
  • 1/3 cup white sugar
  • ¼ cup brown sugar
  • 2 cups milk (dealers choice)
  • 1 cup heavy whipping cream
  • 1/8th teaspoon sea salt
  • 1oz sliced fresh ginger
  • ¾ teaspoon Spiceology Ras El Hanout Blend
  • ½ teaspoon vanilla


  1. Place egg yolks and sugars (brown and white) in a mixing bowl and beat until creamy. Set aside.
  2. Heat milk, cream, salt, ginger, and Ras El Hanout Blend in a saucepot over medium heat until just about to simmer (do NOT boil or continue to simmer).
  3. Remove from heat and slowly pour about 1/3 of the milk mixture, ginger and all, into the egg/sugar mixture while whisking. This is tempering the eggs, if you go too fast you will scramble the yolks and need to start over.
  4. Once the initial 1/3 of the mixture is incorporated, pour the remaining 2/3 in and stir. Pour back into the saucepot, ginger too, and heat over medium heat.
  5. Whisk/stir frequently until thickened (1-2 minutes). Do NOT bring to a simmer or boil. Pour through a strainer and add vanilla. Stir and cool for drinking! 
  6. Garnish tips: use fresh nutmeg, ya the real nut! Grade on a micro plane to finish on a glass.

Used in this Recipe

Ras el Hanout


Nutmeg, Whole


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