A Tropical Twist on Eggnog

Over the last millennium, spiced and spiked eggnog has taken its spot as a classic Christmas drink. Love it or hate it, the creamy cups of cheer usually make their way to holiday parties as a way to raise spirits. Traditionally, eggnog is made with egg yolks, rum, and warm spices such as cinnamon and nutmeg. This year, we’re introducing a tropical twist that may just get naysayers to change their tune: mango.

Before building the beverage, it’s important to find a ripe and juicy mango. Our best tip is not to judge by color, but actually by feel. A ready-to-eat mango will have a slight give, much like ripe peaches or avocados. Then, it’s time to get the party started.

Tropical Eggnog


15 min


2 hours


2 hours 15 min

Print Recipe
Yields 12 cocktails


1/4 cup spiced rum
5 cups of milk
1 teaspoon vanilla extract
1/2 cup mango puree
12 eggs
1/2 lb sugar
1 teaspoon cinnamon


Separate eggs and set whites in the refrigerator. In a mixing bowl, whisk yolks until creamy. Gradually add ¼ lb of sugar, beating at a high speed until thick. Stir in milk, spiced rum, vanilla, cinnamon, and mango puree. Place in refrigerator to chill for 2 hours or more.

Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining ¼ lb of sugar, beating into stiff peaks. Fold the chilled spiced rum and mango mixture into egg whites. Garnish with ground nutmeg, serve, and enjoy responsibly!


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