Orange-Spice Eggnog


Orange-Spice Eggnog

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    Citrus, spice, and everything you could ever want in an eggnog.

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    Servings and Ingredients

    Serves 13
    12 Hy-Vee large eggs
    1 orange
    10 Hy-Vee orange & spice black tea bags
    4 c. Hy-Vee 2% reduced-fat milk
    2 ½ tsp. Hy-Vee vanilla extract
    8 whole allspice
    2 cinnamon sticks
    1 ½ tsp. candied ginger
    1 ½ c. Hy-Vee granulated sugar
    4 c. Hy-Vee half-and-half
    1 c. brandy, optional
    Orange-Spice Sugar
    1 orange, zested
    ½ c. Hy-Vee granulated sugar
    ¼ tsp. Hy-Vee cinnamon
    13 cinnamon sticks, for garnish
    3 orange wedges, for garnish

    Things To Grab

    • Candy thermometer
    • Large saucepan
    • Large bowl
    • Whisk
    • Fine-mesh sieve
    • Extra-large bowl or pitcher
    • Shallow dish
    • Ladle
    • 8-oz. glass mugs


    1. Separate eggs; set yolks aside. Reserve whites for another use. Remove tea bags from packaging. Tie strings together and cut off paper tags. Peel orange and slice rind into 1-inch strips; reserving fruit for another use.

    2. Add orange strips, milk, vanilla extract, allspice, cinnamon sticks, candied ginger, and tea bags to a large saucepan. Bring to boiling over medium heat, whisking occasionally. Once boiling, reduce heat to low and simmer spices for an additional 5 minutes, stirring constantly.

    3. In a large bowl, whisk together egg yolks and sugar until thoroughly combined. Slowly add milk mixture, pouring through a fine-mesh sieve, to eggs whisking vigorously. Discard orange strips, allspice, cinnamon sticks, candied ginger, and tea bags. Pour mixture back into saucepan. Cook over medium-low heat, stirring constantly until mixture reaches at least 165 degrees and coats the back of the spoon, about 5 minutes.

    4. Remove saucepan from heat. Stir in half-and-half and brandy, if using. Strain mixture though a fine-mesh sieve into an extra-large bowl. Cover and chill at least 4 hours or up to 24 hours.

    5. Before serving, combine ingredients for orange spice rim in a shallow dish, if desired. Run an orange wedge around the rim of an 8-oz. glass mug and dip into orange spice. Ladle 6-oz. of eggnog into each mug and garnish with an orange peel, if desired.

    Nutrition facts


    300 Calories per serving
    6-oz. each

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 205mg
    • Sodium: 150mg
    • Total Carbohydrates: 34g
    • Protein: 11g

    Daily Values

    Vitamin A 15%
    Vitamin C 2%
    Iron 6%
    Calcium 20%