Southern Mom Loves: Homemade Gingerbread Eggnog!

Homemade Gingerbread Eggnog!

Saturday, December 22, 2018


The Christmas holiday is almost here and I'm so excited! Today's post is a fun and fairly easy recipe for a Gingerbread flavored Eggnog! If you've never made eggnog it can sound complicated, but it's really not. The biggest thing is being careful not to scramble your eggs. :) This recipe can be made boozy right off the bat, but you can also make it alcohol-free for the kiddos and let the adults mix in a shot of rum, brandy, or whiskey themselves. Get the recipe and instructions below!

Hello, Christmas cheer.
I wasn't always a fan of eggnog in my younger days, especially if it wasn't rum-soaked. I mean, what was the point? I certainly wouldn't dream of trying to make it myself. It sounded more complicated than I was into at the time...until I tried a Gingerbread Eggnog. Mmmmmmmm.


Rum or not, I was totally into the gingerbread flavor. It made this thick, creamy drink more palatable to me and I couldn't wait to buy it again the next year.

The next holiday season came and I couldn't find it anywhere. I looked high and low but never found it. The next year, I decided to try and make it myself. How hard could it be, right? Just follow an eggnog recipe and add in the spices for gingerbread cookies.


Answer: It wasn't hard. It was much easier than I thought it would be. If you've ever made an authentic Carbonara sauce with egg yolks, it's really similar in that you add a bit of the hot liquid to the egg mixture slowly while whisking it, tempering the eggs so they don't scramble.


If you're making this with kids around, you can make it totally without alcohol so that everyone can enjoy it. Just add a shot of your favorite liquor to your glass and give it a stir.

Gingerbread Eggnog


Ingredients:

  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream
  • 3 cups milk, divided
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 Tablespoon unsulphured molasses
  • 1/2 teaspoon cinnamon + more to garnish
  • pinch of salt
  • 1/4 teaspoon vanilla extract
  • (optional) 1/4 cup rum, brandy, or whiskey
  • (optional) whipped cream to top

Directions:

1. Separate the whites from 6 large egg yolks and place them in a medium bowl.


2. Whisk the granulated sugar into the egg yolks.


3. In a medium saucepan, add the cream, 2 cups of the milk, nutmeg, allspice, cloves, ginger, molasses, cinnamon, and salt. Whisk well and bring just to a simmer.


4. Once simmering, scoop large spoonfuls of the hot milk mixture into the egg mixture while whisking constantly. Keep scooping until you've added around 2 cups to the egg mixture and it's completely incorporated. Pour the egg/milk mixture back into the saucepan and whisk together. Simmer for a few minutes more until slightly thickened (around 160° F).


5. Remove from heat and stir in the vanilla and liquor, if using.


6. Pour into a large container (a bowl, or something you can whisk in. Shallower bowls will cool faster) and place in the fridge to cool completely. Can be left overnight.


7. Once completely cool, whisk thoroughly (it will be like a thick, boiled custard). Add in the last cup of milk and whisk thoroughly. If it's still too thick for your taste, you can add in more milk 1/4 cup at a time to suit.


Keep refrigerated for up to a week!






Top each glass with a dollop of whipped cream and a sprinkling of cinnamon to finish. Happy Holidays, everyone!!!

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Have you ever made eggnog yourself? Will you be trying this recipe? I love to read your comments!

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