Indulge in the perfect holiday treat with Gingerbread Eggnog, a delightful blend of spicy gingerbread flavors and creamy eggnog. This festive beverage is sure to warm your heart and soul during the holiday season.

Why Make This Recipe

Gingerbread Eggnog is the ultimate comforting drink for cold winter nights. It combines the nostalgic flavors of gingerbread with the rich and velvety texture of classic eggnog. Whether you’re hosting a holiday gathering or simply want to treat yourself, this recipe is a must-try.

How to Make Gingerbread Eggnog

Ingredients:

- 1 cup water

- 1 cup sugar

- ¼ cup molasses

- 2 tsp cinnamon

- 1 tsp ground ginger

- ½ tsp ground allspice

- ½ tsp ground nutmeg

- 6 large eggs (room temperature)

- ⅔ cup sugar

- 2 cups whole milk

- 1 cup heavy cream

- 1 tsp pure vanilla extract

- whipped cream

- ground cinnamon (for garnish)

- gingerbread cookies (for garnish)

Directions:

Eggnog Base:

- Whisk together eggs and sugar until pale and slightly thickened.

- Heat milk and cream in a saucepan until steaming. Gradually pour egg mixture into the hot milk, stirring constantly.

- Cook over low heat until slightly thickened and reaches 160℉. Do not boil.

- Remove from heat, stir in vanilla, and add gingerbread syrup gradually.

- Cool, then refrigerate for at least 2 hours.

- Stir before serving.

How to Serve Gingerbread Eggnog

Serve the Gingerbread Eggnog in glasses or mugs, topped with whipped cream and a sprinkle of cinnamon. For an extra festive touch, garnish with gingerbread cookies on the side.

How to Store Gingerbread Eggnog

Store any leftover eggnog in a sealed container in the refrigerator for up to 2 days. Shake or stir before serving again to remix the flavors.

Tips to Make Gingerbread Eggnog

- Make sure the eggnog base is completely chilled before serving for the best flavor.

- Adjust the sweetness and spices according to your preference by tasting and adding more sugar or spices as needed.

- For a smoother texture, strain the eggnog before chilling to remove any lumps or cooked egg bits.

Variation

For a dairy-free version, substitute almond milk and coconut cream for the whole milk and heavy cream. Adjust the sweetness to taste with a dairy-free sweetener.