Wattleseed Eggnog

To us, it’s not Christmas until someone serves eggnog! We know it’s a slightly naughty treat, and there are healthier ways of making it, but we only get it once a year so why not enjoy the real deal! We’ve added our roasted and ground Wattleseed for a delicious, nutty flavour!


  1. In a large bowl, beat egg yolks by hand with a whisk or with an electric mixer, until they become lighter in colour. Slowly beat in the sugar and continue whisking until fluffy.
  2. Combine the milk, cinnamon, and wattleseed in a small pot. Turn heat to medium high and allow the mixture to heat up until it is steaming hot, but not brought to a boil.
  3. Slowly add half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the pot.
  4. Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. Make sure you’re watching the mixture so it doesn’t come to a boil or it will curdle. If the mixture does happen to curdle try running it through a blender again to remove the lumps — you might be able to save it!
  5. Remove from heat and stir in the cream. Let cool for one hour.
  6. Mix in vanilla extract, nutmeg, and bourbon. Allow to chill in the fridge for a couple hours. Garnish with whipped cream, a dusting of cacao, nutmeg or some sliced almonds.

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