Gingerbread Eggnog
What’s better than eggnog this time of year? A creamy, boozy, gingerbread version!
It’s Eggnog, but Better!
This eggnog is pretty much a creamy and delicious dessert that tastes just like bourbon-spiked gingerbread cookies. Now that sounds like a glass of holiday cheer!
Traditionally, eggnog is made with uncooked eggs, cream, and lots of booze. The uncooked part freaks some people out for various reasons, so instead, we created a cooked egg version more like a scratch custard.
Gingerbread Eggnog
Prep Time: 30 minutes
Total Time: 3 hours 30 minutes
Makes: 6 Servings
METHOD
In a medium metal bowl, whisk together the egg yolks, sugar, and honey until creamy and well blended.
Stir in 1 cup of the milk, 1/2 cup of the cream, molasses, salt, cinnamon, and nutmeg. Set the bowl over a pot of boiling water and whisk constantly for 8 to 10 minutes or until the mixture thickens slightly and can easily coat the back of a wooden spoon. Remove from the heat and continue to whisk constantly for an additional 1 to 2 minutes. Stir in the remaining 1 cup milk, 1/2 cup cream, bourbon, and ginger liqueur.
Refrigerate the eggnog until well chilled and the flavor blends, about 3 hours. Store in the fridge in a covered jar or bottle for up to 3 days.
In a large chilled bowl, beat heavy cream, powdered sugar, and 1 1/2 teaspoons bourbon with electric mixer on high or until soft peaks form; refrigerate until ready to serve.
Ladle eggnog into glasses, top with whipped cream, and sprinkle with crushed gingerbread cookies, if desired, and serve.
INGREDIENTS
Gingerbread Eggnog
5 egg yolks
1/3 cup brown sugar
1/4 cup honey
2 cups whole milk
1 cup heavy cream
3 tablespoons mild-flavored molasses
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1 cup Maker’s 46® Bourbon
1/2 cup ginger liqueur
Bourbon Whipped Cream & Garnish
1/2 cup heavy cream
2 teaspoons powdered sugar
1 1/2 teaspoons Maker’s 46® Bourbon
Crushed gingerbread cookies, if desired for garnish
Tip: If desired, rim a glass with gingerbread cookie crumbs! Place crushed cookies in a shallow dish. Dip the rim of each glass into eggnog and press into the crushed cookies.
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