Other Recipes


1 jar (250 mL)


5 minutes


15 minutes


Eggnog Caramel


30 g (2 tbsp)Neilson unsalted butter
100 g (1/2 cup)brown sugar
125 ml (1/2 cup)Neilson Eggnog
125 ml (1/2 cup)35 % Neilson 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


In a bowl, combine the eggnog, whipping cream and brown sugar.

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.

Stir in vanilla, nutmeg and salt.

Let the caramel cool down in the saucepan for about 5 to 10 minutes.

Stir and store in glass jars.

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.