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Eggnog Caramel

  • Prep
    5 min
  • Total
    20 min
  • 1 jar (250 mL)

Eggnog Caramel


  • 30 g (2 tbsp) unsalted butter
  • 100 g (1/2 cup) brown sugar
  • 125 ml (1/2 cup) Scotsburn Eggnog
  • 125 ml (1/2 cup) 35 % Scotsburn whipping cream
  • 2 ml (1/2 tsp) vanilla extract
  • 0.5 g (1/8 tsp) salt
  • 0.5 g (1/4 tsp) ground nutmeg or cinnamon, optional


  1. In a bowl, combine the eggnog, whipping cream and brown sugar.
  2. In a medium saucepan, melt the butter. Add the eggnog mixture and stir. Bring to a boil and cook the mixture over medium heat for about 7 minutes, stirring occasionally with a whisk during the first 5 minutes. Stir constantly for the last 2 minutes. Remove from heat and stir vigorously.
  3. Stir in vanilla, nutmeg and salt.
  4. Let the caramel cool down in the saucepan for about 5 to 10 minutes.
  5. Stir and store in glass jars.
  6. Cover and refrigerate for more than 2 hours or until chilled.


For a holiday twist, dark rum can be added. The caramel can be prepared ahead of time. It can be stored covered and refrigerated for 3 to 4 days. Stir before serving.

Products in this recipe

Holiday Nog

Egg nog has always been a favourite holiday season tradition. Learn more about the regular and vanilla holiday nogs available from Scotsburn.

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