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!
heavy whipping cream
brandy (optional - use brandy, a dark rum and Cognac blend, or even bourbon)
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. 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.
Thicken. 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.
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