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Serves: 6

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1 cup heavy cream
1/2 cup sugar
1/2 cup crisp white wine, such as sauvignon blanc or pinot grigio
2 tablespoons brandy
Zest and juice of 1 lemon, plus more zest for serving
Freshly grated nutmeg, for serving


Using a stand mixer fitted with the whisk attachment, beat cream and sugar on medium speed until slightly thickened. Add the wine, brandy, lemon juice and lemon zest, and whip until the cream is smooth, fluffy and forms soft peaks. Refrigerate until ready to serve.

To serve, divide into glasses and top with freshly grated nutmeg and additional lemon zest.

Photo: Ramona King

About the recipe

Syllabub is based off of an Old English holiday drink, similar to an eggnog. When it found its way to the United States — specifically, the Carolina Low Country — in the 19th century, it morphed into more of a light, airy dessert. This is a great dessert option for those following a gluten-free diet, or simply for those who may favor their sweets on the lighter side.