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    Home » Recipes » Drinks & Garnish Recipes

    Angela @ BakeItWithLove.com · Leave a Comment

    Gingerbread Eggnog

    Jump to Recipe
    Pin image of tall photo of two glasses of gingerbread eggnog on a white background.

    This tasty gingerbread eggnog takes the classic eggnog recipe to flavorful levels that are absolutely rich, delicious, and Christmas-y! Delightfully creamy holiday eggnog gets a little help from another holiday favorite to make this must-have drink!

    Square photo of two glasses of gingerbread eggnog on a white background.
    Fantastically flavorful gingerbread eggnog is a true treat for the holidays!

    Get ready to enjoy this festive spin on the classic eggnog recipe!

    What's better than homemade eggnog? Eggnog with another classic Christmas flavor - gingerbread!

    This rich and delicious drink is made with all those wonderful flavors of gingerbread cookies! And since warm baking spices like cinnamon and nutmeg are already traditionally used in eggnog, the gingerbread spice mix is a natural fit!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🎄 Other Great Christmas Recipes
    • 📋 Recipe

    🥘 Ingredients

    Just a few wonderfully rich and flavorful ingredients and you'll be on your way to enjoying this upgraded holiday classic!

    Gingerbread eggnog ingredients with labels.
    • 6 large Egg Yolks (at room temperature)
    • ½ cup Granulated Sugar
    • 1 tablespoon Molasses
    • 1 cup Heavy Whipping Cream
    • 2 cups Milk (whole milk is best)
    • ½ tablespoon Gingerbread Spice (see recipe or use your favorite)
    • 1 pinch Salt
    • 1 teaspoon Vanilla Extract (your vanilla makes a difference here, try to use real vanilla extract if possible!)
    • 1 pinch ground Nutmeg (freshly grated is best - for topping)
    • ¾ cup Brandy (optional - use brandy, a dark rum and Cognac blend, or even bourbon)

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    🔪 Step-By-Step Instructions

    Take a few minutes before getting started to warm your eggs up to make combining your warmed milk mixture and the eggs super easy!

    Combine Eggs & Heat Milk Mixture

    • 1
    • 2
    • 3
    • 4
    1. Whisk egg yolks, sugar, and molasses. In a medium mixing bowl whisk together the 6 room temperature egg yolks, ½ cup of white sugar, and 1 tablespoon molasses until creamy and lightened in color.
    2. Heat the heavy cream, spices, and milk. Bring a sauce pan with 1 cup heavy whipping cream, 2 cups whole milk, ½ tablespoon gingerbread spice, and a pinch of salt to the beginning of a simmer over medium to medium-low heat. Remove from heat once the milk mixture just begins to bubble.

    Temper Eggs, Thicken Then Chill

    • Process photo 5 add milk to temper egg mixture.
      5
    • Process photo 6 fully combined tempered eggs.
      6
    • Process photo 7 heat to thicken.
      7
    • Process photo 8 fully thickened and ready to chill.
      8
    1. Temper and thicken. Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a time, adding more until all of the milk is incorporated. Return the mixture to your saucepan and heat, whisking constantly, over medium heat until the gingerbread eggnog thickens. This step should only take a few minutes and the mixture should reach 170°F (77°C).
    2. Add vanilla and chill. Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Transfer your eggnog into a pitcher and cover the top with plastic cling film. Refrigerate until chilled, about 2-3 hours. *The eggnog will continue to thicken as it chills.
    3. Add brandy (optional). Once chilled, add your liquor and serve. If desired, for a super smooth eggnog, you can combine the eggnog and liquor in a blender.
    4. Garnish and serve. Serve with whipped cream, a sprinkle of freshly grated nutmeg, or a combination of whipped cream and a sprinkle of your gingerbread spice.

    Cinnamon, freshly grated nutmeg, or a dash of gingerbread spice are all amazing toppings to your eggnog (with or without a generous amount of whipped cream)! Enjoy!

    💭 Angela's Tips & Recipe Notes

    • To rapidly chill your eggnog, place your pitcher or container into an ice bath.
    • Mix in milk after chilling, starting with a couple tablespoons, to make a non-alcoholic eggnog.
    • Store your eggnog in the refrigerator for up to 1 week.
    • For an ultimate, rich, and decadent gingerbread eggnog reserve the egg whites then beat to soft peaks before serving. Fold into the eggnog before serving.
    Tall photo of two glasses of gingerbread eggnog on a white background.

    🎄 Other Great Christmas Recipes


    Here are a few of my favorite sweet & savory Christmas recipes!

    • Homemade Eggnog
    • Christmas Cookies
    • Prime Rib with Au Jus
    • Jamaican Black Cake
    • Glazed Honey Ham

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Close up square photo of two glasses of gingerbread eggnog on a white background.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 7 reviews

    Gingerbread Eggnog (Best Homemade Eggnog Recipe!)

    This tasty gingerbread eggnog takes the classic eggnog recipe to flavorful levels that are absolutely rich, delicious, and Christmas-y! Delightfully creamy holiday eggnog gets a little help from another holiday favorite to make this must-have drink!
    Author | Angela
    Servings: 6 servings
    Calories: 300kcal
    Prep 15 minutes
    Cooking 10 minutes
    Chilling Time 2 hours
    Total Time 2 hours 25 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 6 large egg yolks (at room temperature)
    • ½ cup sugar
    • 1 tablespoon molasses
    • 1 cup heavy whipping cream
    • 2 cups milk (whole milk is best)
    • ½ tablespoon gingerbread spice (see recipe or use your favorite)
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • ground nutmeg (freshly grated is best - for topping)
    • ¾ cup brandy (optional - use brandy, a dark rum and Cognac blend, or even bourbon)

    Instructions

    • In a medium mixing bowl whisk together the egg yolks, sugar, and molasses until creamy and lightened in color.
      6 large egg yolks, ½ cup sugar
    • Bring a sauce pan with the heavy whipping cream, milk, gingerbread spice, and salt to the beginning of a simmer over medium to medium-low heat. Remove from heat once the milk mixture just begins to bubble.
      1 cup heavy whipping cream, 2 cups milk, ground nutmeg, 1 pinch salt
    • Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a time, adding more until all of the milk is incorporated. Return the mixture to your saucepan and heat, whisking constantly, over medium heat until the gingerbread eggnog thickens. This step should only take a few minutes and the mixture should reach 170°F (77°C).
    • Remove the saucepan from heat and stir in the vanilla extract. Transfer your eggnog into a pitcher and cover the top with plastic cling film. Refrigerate until chilled, about 2-3 hours. *The eggnog will continue to thicken as it chills.
      1 teaspoon vanilla extract
    • Once chilled, add your liquor and serve. If desired, for a super smooth eggnog, you can combine the eggnog and liquor in a blender.
      ¾ cup brandy
    • Serve with whipped cream, a sprinkle of freshly grated nutmeg, or a combination of whipped cream and a sprinkle of your gingerbread spice.

    Notes

    • To rapidly chill your eggnog, place your pitcher or container into an ice bath.
    • Mix in milk after chilling, starting with a couple tablespoons, to make a non-alcoholic eggnog.
    • Store your eggnog in the refrigerator for up to 1 week.

    Nutrition

    Calories: 300kcal (15%) | Carbohydrates: 26g (9%) | Protein: 6g (12%) | Fat: 19g (29%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 240mg (80%) | Sodium: 66mg (3%) | Potassium: 234mg (7%) | Fiber: 1g (4%) | Sugar: 24g (27%) | Vitamin A: 998IU (20%) | Vitamin C: 1mg (1%) | Calcium: 163mg (16%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    eggnog, Gingerbread Eggnog, Homemade
    Course Drinks, Drinks (Alcohol based)
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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