Prep time20 min
Total time3hr 20min
ServingsMakes 6 servings, about 2/3 cup each.
  • 1 cup Cadbury Mini Eggs Candy, divided
  • 4 egg yolks
  • 3 Tbsp. sugar
  • 3 cups milk
  • ¼ tsp. ground cinnamon
  • Dash ground nutmeg
  • ½ cup 35% whipping cream
  • Chop 1/4 cup Mini Eggs finely; reserve for later use.
  • Beat egg yolks and sugar in medium bowl with whisk until lemon coloured and slightly thickened.
  • Cook milk, spices and remaining Mini Eggs in saucepan over medium heat until candy is completely melted, stirring frequently. (Do not let milk mixture come to boil.) Remove from heat.
  • Add about half the milk mixture gradually to egg yolk mixture, whisking constantly until well blended. Return to remaining milk mixture in saucepan; mix well.
  • Cook 8 to 10 min. or until egg nog is slightly thickened and reaches 170°F*, stirring constantly.
  • Pour egg nog through fine-mesh strainer into pitcher; discard any strained solids.
  • Refrigerate egg nog 3 hours or until chilled.
  • Beat whipping cream with mixer on high speed until stiff peaks form.
  • Pour egg nog into 6 glasses; top with whipped cream and reserved chopped Mini Eggs. Refrigerate up to 3 days before serving.
  • Scroll down to watch our fun recipe video!
Recipe Tips
  • *Keep it Safe
    As per Health Canada guidelines, raw or lightly cooked eggs can contain salmonella bacteria and cause foodborne illness. Eggs and egg-based foods or beverages should be cooked to an internal temperature of at least 165°F (74°C) to ensure they are safe to eat or drink.
  • Food Facts
    You will need to purchase a 200-g or larger package of Cadbury Mini Eggs Candy to get the 1 cup Mini Eggs measurement needed to prepare this recipe.
  • Special Extra


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 20g 
   Saturated 11g 
Cholesterol 165mg 
Sodium 80mg 
Carbohydrate 35g 
   Dietary fiber 1g 
   Sugars 32g 
Protein 8g 
Vitamin A20 %DV
Vitamin C0 %DV
Calcium20 %DV
Iron6 %DV
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