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Magical Eggnog

Magical Eggnog

Watch Video
degree-icon Easy
time-icon 5 minutes
time-icon 45-60 minutes
time-icon N/A
time-icon N/A
time-icon ½ cup/120 ml
diet-icon N/A
degree-icon Easy
time-icon 5 minutes
oven-icon 45-60 minutes
snow-icon N/A
plate-icon N/A
dish-icon ½ cup/120 ml
diet-icon N/A

Recipe Box

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Magical Eggnog
  • ½ cup/180 ml MagicalButter Rum Tincture
  • 1½ cups/360 ml organic 1% low-fat milk
  • 1½ cups/360 ml organic heavy cream
  • 1 cup/240 ml organic cane sugar
  • 1 tablespoon/15 ml pure vanilla extract
  • 1 teaspoon/5 ml ground cinnamon
  • 1 teaspoon/5 ml nutmeg for garnish
  • 5 egg yolks
  • 2 whole cloves

How To

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Magical Eggnog
  • Place the milk, cream, vanilla, and cinnamon into your MagicalButter machine, and secure the head.
  • Press the Temperature button, and select 130°F/55°C; then press the 1 Hour/Oil button. (If the lowest temperature option on your MB model is 160°F/71°C, select that setting.) It only need to run until you hear the blender motor turn on for the first time.
  • While that is heating up, place the egg yolks and sugar into a bowl, and whip them until mixture is pale yellow and fluffy. Then remove the head of your machine and add sugar/yolk mixture. Put the head back onto your machine and select the “Clean” cycle. Let it blend once then stop the machine.
  • Remove the head again, add the rum, place the head back on the machine, and set the temperature to 130°F/55°C; then press the 1 Hour/Oil button.
  • After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance.
  • Pour your Magical Eggnog into a container and let cool in the refrigerator overnight.
  • Serve, and enjoy!

Chef’s note

This Eggnog is a Magical twist on a Holiday classic!