The holiday season is finally here, and what better way to celebrate than with a Gingerbread Eggnog Recipe? This recipe has all the flavors of Christmas: ginger, cinnamon, nutmeg, and cloves. The eggnog has a sweet taste that will make your mouth water for more!
Cook the heavy cream, ginger, vanilla, cloves, allspice, cinnamon, nutmeg, and 2 cups milk on medium heat until simmering.
Let it simmer for 2 to 3 minutes before removing from heat and let sit for 30 minutes.
Beat the egg yolks and gradually add sugar and salt. Resume mixing until pale and thick.
Strain the spiced cream mixture and discard the spices. Return the mixture to the pot.
Whisk 1 cup of warm water into the yolk-sugar mix at low speed. Cook over medium heat and constantly stir for 12 to 15 minutes.
Place the pot in a bowl with ice water to let cool and occasionally stir until it chills. Pour in the rum, cognac, or bourbon and the remaining 2 cups of milk.
Beat another batch of egg whites until soft. Fold into the eggnog and serve topped with nutmeg.
Recipe Note
You may put this drink in a freezer until chilled. Doing so brings out the best of it!
This recipe doesn’t specify when the egg mixture and the milk mixture should be combined. It doesn’t talk about tempering the egg mixture either, but I’m assuming that’s what the warm water was supposed to do?
