• Aussie Eggnog (Rebecca Sullivan)Source: Rebecca Sullivan

Why not try this Aussie Eggnog recipe using Native Australian ingredients this holiday?






Skill level

Average: 3.8 (9 votes)

This recipe was put together with WARNDUAustralia's native food revolution. Rebecca Sullivan is a top cook, food curator, food writer, urban farmer, activist and one half of WARNDU.  @warndu


6 free range eggs

1 cup sugar (I like dark brown sugar, as it has a more distinct taste)

1/2 teaspoon vanilla extract

1 tablespoon orange-blossom or rose water

1 teaspoon strawberry gum, ground

1 teaspoon wattleseed, ground

1/2 teaspoon grated nutmeg, plus extra for sprinkling

1 teaspoon cinnamon

6 cardamon pods, crushed

OPTIONAL: 180 ml (3/4 cup) brandy

OPTIONAL: 80 ml (1/3 cup) dark rum

500 ml (2 cups) full-cream milk

500 ml (2 cups) thick cream

Edible flowers for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chill all the ingredients first. Beat the eggs until they are frothy, then beat in the sugar, vanilla, orange-blossom water and spices.

OPTIONAL: Stir in the brandy, then the rum.

Slowly stir in the milk, then the cream.

Strain and serve over crushed ice (it is Christmas in Australia, after all) with grated nutmeg on top.