Christmas in July: Eggnog Soup with Hot Buttered Rum Mango Compote

Wow this summer sure is flying by quickly. I can’t believe it is almost August. We are having a fun-filled summer of going back and forth between here and Manderley Cottage. I call here the Work House, and there the Refresh House. And let me tell you, we refresh. Reason #1, there is no internet as you can tell by the number of posts I have churned out lately. But, low and behold I am still cooking. I have to with 4 other hungry people to feed. The problem is this…
“Mom, do we have any more mayonnaise?”
“No, it’s at the other house.” I wish all my problems were so simple.

We are getting there, and will soon have a routine where I pack myself up and bicycle over to the coffee shop in town to use their wifi and write here on BRK while refreshing at Manderley. So hang tight!

Here is a little refreshing recipe I whipped up to have a little fun in the last dregs of July. Why not eggnog in July? I was first introduced to Chilled Soup on a cruise ship and asked for 2 more bowls, little piggy that I was. What a refreshing revelation! So I give you Eggnog in July, served in a bowl with a touch of very sweet buttered mango, for a beautiful little gem of a soup to serve with a nice salad, a side to a special sandwich, or even for breakfast. The contrast of the chilled soup along with the warmed mango is delicious. This soup comes together effortlessly with the use of pasteurized eggs, so no heating, or worrying about getting ill.



Christmas in July: Eggnog Soup with Hot Buttered Rum Mango Compote
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Eggnog Soup in July. Why not?
  • For the Soup:
  • 6 eggs, I used Safest Choice Pasteurized eggs
  • 1 cup organic heavy cream
  • ½ cup organic whole milk
  • ⅓ cup organic cane sugar
  • 2 tsp. fresh ground nutmeg
  • 1 tsp. vanilla
  • For the Mango Compote:
  • 2 very ripe and sweet mangos, finely diced, about 1½ cups
  • 3 tblsp. butter
  • 2 pinches Kosher salt
  • 1 tblsp. Spiced Rum
  1. To make the soup, blend all soup ingredients in a blender until smooth and creamy.
  2. Chill in refrigerator for at least one hour before serving.
  3. To make Mango Compote:
  4. In a medium skillet over medium heat, melt butter until it browns lightly and smells nutty, but not burnt.
  5. Add mango and salt and saute for about 5 minutes until mango is soft but not mushy.
  6. Carefully stir in rum, and stir until the rum stops bubbling.
  7. To serve:
  8. Place about ½-3/4 cup soup in a shallow bowl and top with the warm Mango Compote, about 2 tablespoons.
  9. This will make 6-8 servings depending on the serving size you choose.
If you are unable to handle milk and cream, please feel free to sub full fat coconut milk. I have a feeling it would be delicious!


*I am a one of the Darling Dozen for Safest Choice™ Pasteurized Eggs, therefore this is a sponsored post, all photos, recipe, opinions, and lack of mayonnaise are my own.

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