Botanical Garden Eggnog

Two glasses of Botanical Garden Eggnog on top of a wooden board

  • 3Hr Total Time

  • 25M Prep Time

  • 10 Ingredients

  • 6 (cups) Servings

Floral and elegant without being perfumy; the honey rounds off the edges and maintains the profile “tea-latte warm.”

Ingredients & Directions

Directions

  1. Steep dairy: Combine milk, cream, sugar, honey, and lavender in a saucepan. Heat over medium until the mixture is hot and steaming. Cover, remove from heat, and steep 10 minutes.

  2. Strain & rewarm: Strain off the lavender; return the liquid to a soft steam.

  3. Temper & cook: Whisk the yolks in a bowl; then return to the pan and cook, stirring constantly until temperature reaches 165-170° F and has lightly thickened.

  4. Remove pan from the heat and stir in vanilla and salt.

  5. Chill: Strain, rapid-chill in ice bath, then store in the refrigerator until chilled.

  6. Serve: Straight, over ice, or warmed gently (do not simmer). Pour optional spirits to taste per glass. Lightly garnish.

Ingredients

  • 2¼ cups whole milk
  • ¾ cup heavy cream
  • ½ cup sugar
  • 3 tbsp honey (to taste)
  • 1½-2 tsp kitchen lavender buds (beginning as low as 1½; as much as 2)
  • 6 big egg yolks
  • 1 tsp vanilla extract
  • Sprinkle ground pepper
  • Optional sprits: ½–1 oz gin (botanical), brandy, or elderflower liqueur per serving
  • Garnish: Smidgen of dried lavender and sugar mixture or lemon twist

Tips

  • Balance the Bloom: If the floral notes lean too strong, whisk in ¼ teaspoon vanilla or 1–2 tablespoons milk to soften and round the flavor.

  • Finishing Touch: A fresh lemon twist brightens the profile without tipping it into lemonade territory.

  • Quick Chill: To cool fast, pour the hot custard into a pitcher set over an ice bath. Stir until cold, then refrigerate.

  • Make-Ahead: The base can be made up to 3 days in advance.

  • Storage: Keep refrigerated and use within 3 days.

  • Serving Temperature: Serve well-chilled, or warm gently to about 140°F — never boil, or it may curdle.

  • Time Saver Tip: If using store bought eggnog, start with a high quality nog as your silky, reliable base then stir in the flavor driver — a quick lavender-honey infusion or a few drops of lavender extract — for a Botanical Garden–inspired twist.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.