This Gingerbread Eggnog is super creamy, and the perfect Christmas drink! Loaded with flavors and easy to make. Save because it is cooked!
It’s getting boozy. Everyone loves eggnog, right? At least, I’m a huge, huge fan of that creamy and boozy Christmas drink.
Last year I posted a classic eggnog recipe, and it was a huge hit on Instagram. I got reposted by the Today show on Instagram on Chrismas Eve. This was my Christmas present.
At this time it was very very seldom that such big or well-known channels, magazines or accounts reposted something from me. I’m still in my baby stage with my blog and my social media channels, but I’m slowly growing into a teen. A blogger teen.
I ended 2017 with exact 1946 followers on all social media channels. Today, 11 months later I have over 23000 followers on all social media channels combined. I was growing more than 11 times so far!
I can’t say how happy I am. It is an amazing feeling to know that I make others happy with my recipes. Thank you so much for your ongoing support, I love you all, guys!
Long story short. I thought, hey you love eggnog, I love eggnog, so let’s make an eggnog recipe this year again. This Gingerbread Eggnog is mindblowing. Although I’m in love with my classic eggnog recipe, I have a new eggnog-number-one.
This Gingerbread Eggnog has it all. It’s boozy and beyond creamy that sipping on it is pure indulgence. The taste. Oh my. The taste. It’s incredible.
Do you also love sipping on eggnog with a huge dollop of whipping cream on top? Oh, I love that. Sprinkled with cinnamon and I’m in heaven. Mario and I are different in this way. He drinks eggnog with a sprinkle of nutmeg on top and without whipping cream.
The basis of this Gingerbread Eggnog recipe is my classic eggnog recipe from last year. From this point, I worked my through to get the most authentic gingerbread taste into the eggnog.
Mmm, let’s see which flavors and spices are in gingerbread men cookies? We have cinnamon, vanilla, nutmeg, ginger, allspice, cloves, and molasses. And what is in this Gingerbread Eggnog? All of the said plus egg yolks, brown sugar, milk, heavy cream, and rum. So yeah, pretty authentic Gingerbread Eggnog.
Btw. If you are looking for awesome Gingerbread Men Cookies recipes, then click here to find the classic one and here to find a chocolate version of it.
Do you know what else I love? Eating Gingerbread Men Cookies which are dipped in eggnog. It is like these two are meant for each other. You need to try that if not already done yet.
This Gingerbread Eggnog is easy to make, and because it is cooked, it is safe. Even though there is just a small chance to get salmonella from raw eggs, you don’t need to worry with this recipe at all.
Start with mixing the egg yolks and the sugar until creamy and fluffy. In a heavy saucepan, over medium-high heat, combine milk, spices, and molasses and bring to a simmer. Stir continuously. Turn heat down to low once it reaches a simmer.
Then temper the egg yolks with about 1/2 cup of hot milk and stir to combine. Pour tempered egg yolks into the saucepan slowly and whisk continuously. Cook for about 2-3 minutes or until the eggnog thickens up that it coats the back of a spoon. Do not boil at any time.
Let cool to room temperature.
Then mix whipping cream and powdered sugar until stiff peaks form and whisk into cooled eggnog. Chill overnight.
Then serve, sip, and enjoy.
This Gingerbread Eggnog is
- loaded with flavors
- quick to make
- perfect for Santa
- the best Christmas drink everrrr
- oh so delicious
How about you? How do you enjoy eggnog? Whipping cream? Cinnamon or nutmeg sprinkle? Gingerbread men cookies?
If you make this Gingerbread Eggnog recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Check out previous Christmas recipes here.
This Gingerbread Eggnog is super creamy, and the perfect Christmas drink! Loaded with flavors and easy to make. Save because it's cooked!
- 6 large egg yolks
- 5/8 cup brown sugar (125g)
- 4 cups milk (960ml)
- 2 tbsp unsulphured or dark molasses (30ml)
- 1/2 tsp ground cinnamon
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1/4 tsp ground nutmeg
- 1/8 tsp allspice
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1+1/2 cups heavy whipping cream (360ml)
- 1/2 cup rum (120ml)
In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment whisk egg yolks and sugar until creamy and fluffy for about 2-3 minutes. Set aside.
In a heavy saucepan, over medium heat, combine milk, molasses, cinnamon, vanilla*, nutmeg, allspice, ginger, and cloves. Bring to a simmer and stir regularly. Once it reached a simmer, turn heat down to low. Add a 1/2 cup of hot milk to the egg yolks and stir until combined. Slowly pour tempered egg yolks into the saucepan whisking continuously. Cook for about 2-3 minutes or until the eggnog gets thicker and coats the back of a spoon. Stir consistently. Do not boil at any time. Remove from heat and let cool to room temperature. Stir occasionally.
In a large bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk heavy cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form. Add whipped cream and rum to the cooled eggnog and stir with a whisk to combine. Chill in the fridge overnight. Store leftovers in the fridge up to 1 week.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.