Classic egg toddy

Classic egg toddy

serves 10 20 minutes
Classic egg toddy
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  • 700 ml milk
  • 250 ml whipping cream
  • 3 sticks cinnamon
  • 1 tsp Dansukker Vanilla Sugar
  • 135 g Dansukker Granulated Sugar
  • 5 egg yolks
  • 100-200 ml rum (optional)
  • 5 egg whites

Combine the milk, cream and cinnamon sticks in a saucepan and bring to the boil. Remove from the heat.
Whisk the egg yolks, vanilla sugar and sugar until it has thickened, then add the milk.
Stir until thoroughly combined. Add the rum and refrigerate overnight (keeps for up to 3 days).
Before serving, whisk the egg whites into a foam and fold into the egg toddy. Serve cold.

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