Recipes

Eggnog Base

1. Whisk egg yolks and sugar in a medium bowl until creamy.
2. Combine cream, milk, nutmeg, and salt into a saucepan on medium-high heat. Stir until the mixture begins to simmer.
3. Remove from heat and begin pouring large spoonfuls of the milk mixture into the egg mixture. Whisk vigorously, repeat until there is no more milk mixture to add.
4. After whisking for about 1-2 minutes, add the mixture back into the saucepan and whisk over a low heat until the mixture thickens a little. Remove from heat and let cool for about 5-10 minutes.
5. Once cooled, use a mesh strainer and a funnel if needed to pour the eggnog into a container of your choice. Store in the fridge until ready to use.

Gingerbread Syrup

1. Add all the ingredients into a sauce pan. Heat over medium-high heat and stir occasionally.
2. Once the syrup reaches a low boil, remove from the heat. Let cool for 5-10 minutes.
3. Use a mesh strainer and funnel if necessary to pour the syrup into a container of your choice.

Assemble

1. Optional- Coat the rim of your glass in a thin layer of marshmallow fluff. Put the gingersnap cookies into a sealable plastic bag and crush until they become crumbs. Dip the rim of your glass into the crumbs.
2. Add about 2-3 tbsp of the ginger syrup into the glass. Top it off with the eggnog. Enjoy!!