A rich, creamy festive classic with a pandan twist
This Bandoeng’22 Pandan Eggnog is thick, smooth and wonderfully indulgent. Inspired by the familiar comfort of homemade advocaat-style eggnog, this version combines egg yolks, vanilla, vodka and Bandoeng’22 Pandan Liqueur for a festive drink with extra depth and fragrance.
It is the kind of recipe that feels especially right during the colder months, at holiday gatherings or as a luxurious after-dinner treat. The texture is creamy and velvety, while the pandan note adds a soft, elegant twist that makes it more distinctive than a classic eggnog.
Why pandan works so well in eggnog
Eggnog is naturally rich, sweet and creamy, which makes it an ideal base for subtle aromatic flavours. Bandoeng’22 Pandan Liqueur adds fragrance and character without disturbing the comforting nature of the drink. Vanilla supports that softness beautifully, while vodka helps create balance and structure.
The result is a festive homemade drink that feels both traditional and original: familiar in texture, but more layered in flavour.
By Francis Kuijk
This recipe was created by Francis Kuijk, who is known for her love of sweets and baking. On the page, she is introduced as a Dutch-Australian TV chef with Dutch-Indonesian roots, a finalist from Heel Holland Bakt, and the author of cookbooks including Francis Bakt & Kookt Thuis and Basisboek Indonesian.
That Dutch-Indonesian connection makes this festive pandan eggnog an especially fitting collaboration.
Ingredients for Bandoeng’22 Pandan Eggnog
- Approx. 350 ml
- 15 egg yolks (M)
- 1 egg (M)
- 1 tbsp vanilla essence
- 1 to 2 drops pandan essence, optional
- 85 g caster sugar
- 50 ml vodka, good quality
- 100 ml Bandoeng’22 Pandan Liqueur
How to make Bandoeng’22 Eggnog
- Prepare a sugar thermometer, a stainless-steel bowl that fits over a saucepan, and a large bowl filled with ice water.
- Add about 2 cm of water to the saucepan and bring it to a gentle simmer.
- Place the egg yolks, whole egg, vanilla essence, optional pandan essence and caster sugar in the stainless-steel bowl. Whisk by hand until combined.
- Place the bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
- Gradually add the vodka and then the Bandoeng’22 Pandan Liqueur, whisking continuously.
- Keep stirring until the mixture reaches 65°C.
- Remove the bowl from the heat immediately and place it over the ice bath. Stir until the mixture cools to room temperature, about 20°C.
- Pass the eggnog through a sieve into a clean jar.
- Refrigerate for at least 4 hours to thicken.
- Keep refrigerated and enjoy within 1 week.
Serving suggestion
Serve this pandan eggnog well chilled in a small glass, liqueur glass or festive coupe. Because it is rich and creamy, a modest serving works best. It is perfect as an after-dinner drink, during the holidays, or as part of a dessert table with cakes and sweet treats.
For an even more luxurious finish, serve it alongside biscuits, spekkoek or a small dessert spoon. The thick texture and soft pandan note make it feel almost like a dessert in a glass.
Recipe tip
The optional pandan essence is mainly there to enhance the colour, while the main pandan flavor comes from Bandoeng’22 Pandan Liqueur itself. Heating the mixture carefully to 65°C and then cooling it quickly helps create the smooth, safe and velvety texture that defines a good homemade eggnog.
A festive homemade drink with a Bandoeng’22 signature
What makes this recipe special is the balance between comfort and originality. Eggnog is already a much-loved festive classic, but the addition of pandan gives it a more distinctive personality. It keeps the creamy richness people expect, while bringing in a soft Southeast Asian aromatic note that feels elegant and memorable.
It is a beautiful example of how Bandoeng’22 Pandan Liqueur can bring something unexpected to classic seasonal recipes.
Discover more Bandoeng’22 festive recipes
Looking for more festive recipes with Bandoeng’22 Pandan Liqueur? Explore more of our desserts, hot drinks and seasonal serves, and discover how pandan adds fragrance, warmth and originality to every occasion.
About Francis Kuijk
The Dutch-Australian TV chef Francis Kuijk has Dutch-Indonesian roots and is a textbook example of what someone with passion and drive can do. She became a crowd favorite and finalist of the 4th season Heel Holland Bakt. Francis gives demos and workshops throughout the country and is the author of cookbooks such as ‘Francis Bakt & Kookt Thuis’ and ‘Basisboek Indonesian’. More about Francis, click here.
FAQ: Bandoeng’22 Eggnog
What is Bandoeng’22 Pandan Eggnog?
Bandoeng’22 Eggnog is a rich homemade eggnog made with egg yolks, egg, vanilla essence, vodka and Bandoeng’22 Pandan Liqueur.
How much Bandoeng’22 is used in this recipe?
This recipe uses 100 ml Bandoeng’22 Pandan Liqueur.
Why add pandan to eggnog?
Pandan adds a soft fragrant twist to the creamy sweetness of eggnog, making the drink feel more distinctive and elegant. This is supported by the recipe’s use of pandan liqueur and optional pandan essence.
How long should the pandan eggnog chill before serving?
The recipe recommends refrigerating the eggnog for at least 4 hours so it can thicken properly.
How long does homemade pandan eggnog keep?
According to the recipe, it can be stored in the refrigerator for up to 1 week.
