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!
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!
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🥘 Ingredients
Just a few wonderfully rich and flavorful ingredients and you'll be on your way to enjoying this upgraded holiday classic!
- 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!*
🔪 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
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- 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.
- 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
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- 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).
- 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.
- 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.
- 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 Pro 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.
🎄 Other Great Christmas Recipes
Here are a few of my favorite sweet & savory Christmas recipes!
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.
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📖 Recipe Card
Gingerbread Eggnog (Best Homemade Eggnog Recipe!)
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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium mixing bowl whisk together the egg yolks, sugar, and molasses until creamy and lightened in color.
- 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.
- 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.
- Once chilled, add your liquor and serve. If desired, for a super smooth eggnog, you can combine the eggnog and liquor in a blender.
- 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.
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