Otaika Valley Free Range Eggnog Recipe

The perfect addition to any festive occasion is a deliciously creamy glass of Eggnog. Otaika Valley has provided the most indulgent recipe which will allow you to create the perfect treat with the use of their free range eggs.


4 Otaika Valley Free Range Egg yolks

½ cup Ceres Organics Golden Sugar
(or standard white sugar)

2 cups Lewis Road Creamery Gold Top Milk (or homogenised)

2 whole cloves

Pinch of cinnamon

1 cup Lewis Road Creamery Organic Single Cream

1 teaspoon ground nutmeg

1 teaspoon Heilala Premium Vanilla Extract

(Add 2 tbsp of bourbon and rum or brandy for an adults-only version)


  1. In a large bowl whisk or beat egg yolks until light in colour. Slowly add sugar, beating after each addition, until fluffy.
  2. Combine milk, cloves and cinnamon in a saucepan. Slowly heat until the mixture is hot but not boiling.
  3. Temper the eggs by slowly adding half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan.
  4. Cook on medium heat stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of the spoon (or reaches 160*F on a candy thermometer). Don’t allow mixture to boil or it will curdle.
  5. Remove from heat and stir in the cream. Strain the mixture to remove the cloves and let it cool for one hour.
  6. Mix in vanilla extract and nutmeg (and alcohol if using). Chill.
  7. Garnish with grated nutmeg before serving and enjoy!