Eggnog made with Chunky CHIPS AHOY! Cookie Pieces

One of Chef Patty's favorite recipes, thanks to the creamy and crunchy textures and well balanced flavors. Try this without the whiskey for a mocktail option. 



9 servings, 6 oz. each
  • 6 each egg yolks
  • 8 oz. granulated sugar
  • 16 oz. heavy cream
  • 16 oz. milk
  • 4 oz. egg whites
  • 4 oz. granulated sugar
  • 10 oz. Chunky CHIPS AHOY! Cookie Pieces
  • 4 oz. rum
  • 1 oz. Chunky CHIPS AHOY! Cookie Pieces
  • ⅛ tsp. ground nutmeg

Nutrition per serving

Calories590 Total fat31 gSaturated fat17 gTrans fat0.5 gCholesterol185 mgSodium150 mgCarbohydrate65 gDietary fiber0 gTotal Sugars54 gAdded sugars50 gProtein7 gVitamin A30 %DVVitamin C0 %DVVitamin D6 %DVCalcium10 %DVIron10 %DVPotassium4 %DV

Whisk egg yolks in a bowl with a couple tablespoons (from the 8 oz.) of sugar. Set up a bowl and strainer over an ice water bath; set aside.

Place the remaining sugar, heavy cream and milk in a medium saucepot. Whisk to dissolve the sugar. Heat on medium heat to just below the boiling point. Temper the hot milk mixture into the yolks, whisking constantly. 

While stirring constantly, add yolk mixture to the pot. Heat on medium-low to 185ºF. Remove from heat. Immediately add 10 oz. of the Chunky CHIPS AHOY! Cookie Pieces. Blend in batches in high speed blender. Strain into bowl over ice water bath to cool.

Make an Italian meringue with the egg whites and remaining 4 oz of sugar. Whip until cool before folding into the eggnog mixture. Chill until ready to serve.

Pour eggnog into glasses and sprinkle each with remaining 1 oz. Chuncky CHIPS AHOYS! Cookie Pieces and ground nutmeg.


Add additional rum, if desired. Or substitute a different spirit for the rum used in the recipe.

For a child friendly beverage, make without the rum.

© Mondelēz International group