Birch Eggnog

By Suzanne Crocker
adapted from The Joy of Cooking


6 eggs, separated
¾ – 1 cup of birch syrup
1.5 litres of cream (give or take)


  1. Beat 6 egg yolks until pale yellow.
  2. Gradually beat in birch syrup.
  3. Let chill (for 1 hour if you have the time – to diminish the egg-y taste.
  4. Gradually beat in the cream.  Let chill for up to 3 hours.
  5. Before serving, beat the egg whites until stiff, but not dry.
  6. Fold into the rest of the mixture.  Serve cold.