Gingerbread Eggnog
45
Prep Time
minutes
15
Cook Time
minutes
60
Total Time
minutes
4
Serving
size
Recipe written and created by Samantha Quintana
Ingredients
Eggnog Base:
- 6 egg yolks
- ½ cup white sugar
- 1 cup heavy whipping cream
- 2 cups milk -½ tsp ground nutmeg
- Pinch of salt
Gingerbread Syrup:
- ¼ cup brown sugar
- ½ cup white sugar
- ¾ cup water
- 3 tbsp molasses
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- 7 cloves
- 1 star anise
- 2 cinnamon sticks
- 1 tsp vanilla extra
Toppings (optional)
- Marshmallow Fluff
- 5-6 gingersnap cookies
Preparation
Eggnog Base
- Whisk egg yolks and sugar in a medium bowl until creamy.
- Combine cream, milk, nutmeg, and salt into a saucepan on medium-high heat. Stir until the mixture begins to simmer.
- 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.
- 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.
- 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
- Add all the ingredients into a sauce pan. Heat over medium-high heat and stir occasionally.
- Once the syrup reaches a low boil, remove from the heat. Let cool for 5-10 minutes.
- Use a mesh strainer and funnel if necessary to pour the syrup into a container of your choice.
Assemble
- 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.
- Add about 2-3 tbsp of the ginger syrup into the glass. Top it off with the eggnog. Enjoy!!