• 1.13 litres (2 pints) whole milk
  • 6 free range eggs
  • 50g caster sugar
  • 1 vanilla pod, split (or 1 teaspoon vanilla extract)
  • 200ml Martell VS Cognac
  • Cocoa powder, to serve


  1. 1

    Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough to coat the back of a spoon. Stir with a whisk constantly.

  2. 2

    Add the Martell VS Cognac to the mixture and stir to combine.

  3. 3

    To serve, pour the warm eggnog into glasses and dust with cocoa powder.

  4. 4

    Cook's tip: The eggnog can be cooled after the Cognac is added and kept in the fridge if making in advance.

  5. 5

    Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant woman, babies and the elderly.

  6. 6

    *All information included in this recipe has been provided by Pernod Ricard UK.

Nutritional Details

Each serving provides
  • Energy 1658kj 396kcal 20%
  • Fat 17.2g 25%
  • Saturates 8.3g 42%
  • Sugars 22.0g 24%
  • Salt 0.5g 8%

% of the Reference Intakes

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