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!
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.