Making Gingerbread Eggnog at home is actually quite easy. The gingery taste of the eggnog is perfect to add to coffee, a gingerbread martini, or just topping with whipped cream for the kiddos! I used to buy gingerbread eggnog at the store to add to my cappuccino, instead of milk. I prefer to make up a batch with fresh eggs, and lots of ginger and nutmeg! I can control how much sugar and how much spice to give it a less sweet, more flavorful taste!
We think this is worth a few moments of your weekend, to make up a batch to use for your coffee, to drink as is, and most definately mixed with a little rum, or bourbon. Cheers!
What you will need to make this Gingerbread Eggnog:
- Eggs
- Molasses
- Brown sugar
- Nutmeg
- Ground Ginger
- Cinnamon
- Salt
- Vanilla
- Heavy whipping cream
- Milk
Eggnog is usually served cold, but you may choose to heat it, especially if you’re coming in from making snowmen or ice skating. And you can spike eggnog with a splash of brandy, rum or your spirit of choice, but it’s also delicious simply spiked with vanilla or cinnamon.
Equipment
- Measuring bowls
- Whisk
- Sauce pan
- measuring cups
- Measuring spoons
- Wooden spoon
- spoon
- Mason jar
Ingredients
Ingredients for Gingerbread Eggnog
- 6 large egg yolks
- ¼ cup brown sugar
- ¼ cup molasses
- 2 teaspoons ground nutmeg
- 3 teaspoons ginger
- 1 teaspoon cinnamon
- Pinch salt
- 3 cups milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Begin by separating egg yolks from egg whites. Save the egg whites to use in another recipe. Put egg yolks in a bowl, and add in brown sugar and molasses. Add in spices, salt, and whisk till creamy. Set aside.6 large egg yolks, ¼ cup brown sugar, ¼ cup molasses, 2 teaspoons ground nutmeg, 3 teaspoons ginger, 1 teaspoon cinnamon, Pinch salt
- In a medium saucepan, warm up the milk and heavy cream until steamy. Be sure to stir with a wooden spoon or whisk while heating to avoid the milk burning on bottom of the pan.3 cups milk, 1 cup heavy cream
- Now it is time to temper the eggs. Once the milk mixture is warm, using a cup or ladle, measure half of it into the egg mixture, constantly stirring. It is now time to add the egg mixture back into the remaining warm milk mixture.6 large egg yolks
- Continue to cook until mixture thickens slightly, and coats the back of a spoon. Using a candy thermometer, cook until temperature registers 160 F. Remove from heat, Â add vanilla, and cool. If weather is cool outside, allow to cool covered on the back porch. Then finish cooling in the fridge.2 teaspoons vanilla extract
- At this point, you can keep the mixture as is in a mason jar, or mix with additional milk if serving as eggnog with no alcohol. If you plan to use to make boozy eggnog, simply add rum, or bourbon, and a bit of milk as needed.
Notes
Nutrition
Time for a little dessert martini action…
Hazelnut Espresso Martini: Smooth and Creamy
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