Gingerbread Eggnog

The first crackle of a fire in the hearth, the twinkling lights on the Christmas tree, and the rich aroma of spices warming on the stove – these are the moments that make the holidays magical. And, of course, a steaming mug of gingerbread eggnog! I’ve been making this version for my family for the last few years, and it’s become as much of a tradition as decorating the tree. This recipe blends the comforting flavors of gingerbread with the creamy indulgence of classic eggnog, creating a truly special treat. I promise you, this will be the most requested drink at your holiday gatherings!

Why This Recipe Works

As a busy mom in Texas, I need recipes that are quick, easy, and a guaranteed hit with the whole family. This Gingerbread Eggnog recipe ticks all the boxes! Here’s why it works so well:

• It’s Quick & Easy: Forget spending hours in the kitchen. This recipe comes together in under 30 minutes.
• Kid-Approved: Even my pickiest eater loves the warm, spicy sweetness of this eggnog.
• Make-Ahead Friendly: You can easily make this a day or two in advance, freeing up your time during the busy holiday season. In fact, the flavors meld even better when made ahead!

Ingredients

• 4 cups whole milk
• 1 cup heavy cream
• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup molasses
• Optional: Whipped cream, gingerbread cookies for garnish

Ingredient Notes

Whole Milk & Heavy Cream: These are the base of a rich and creamy eggnog. You can substitute 2% milk for a lighter version, but the texture won’t be quite as decadent. I wouldn’t skip the heavy cream, though, it adds that essential richness. For a dairy-free option, see the substitutions section below.

Spices: Freshly ground spices will always give you the best flavor, but pre-ground spices work just fine in this recipe. Make sure they are not too old (spices lose their potency after a while) for the best gingerbread flavor.

Molasses: Adds that characteristic deep, slightly bitter flavor that’s essential to gingerbread. I prefer unsulphured molasses for its pure flavor, but any kind will work.

Eggs: Use fresh eggs. The recipe calls for separating the egg whites and yolks. This creates a lighter, fluffier texture.

Step-by-Step Instructions

Step 1: Separate the Eggs. Carefully separate the egg yolks from the egg whites. Place the yolks in a large bowl and the whites in a separate, clean bowl. Make sure there is no yolk in the egg white bowl or the whites won’t whip properly.

Step 2: Whisk the Yolks. In the bowl with the egg yolks, add the granulated sugar and brown sugar. Whisk together until the mixture is pale and slightly thickened. This usually takes about 2-3 minutes. You’ll notice the color lightening as you whisk, which is exactly what you want.

Step 3: Add Spices and Molasses. Stir in the ground ginger, cinnamon, cloves, nutmeg, salt, vanilla extract, and molasses. Mix until everything is well combined and there are no streaks of molasses remaining. The mixture should smell wonderfully fragrant at this point!

Step 4: Heat the Milk and Cream. In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling. You’ll see small bubbles forming around the edges of the pan. Be careful not to scald the milk.

Step 5: Temper the Egg Yolks. Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling when you add them to the hot liquid. Continue to add the hot milk in a slow, steady stream, whisking continuously.

Step 6: Combine and Cook. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Be patient and keep stirring to prevent the eggnog from curdling. I learned this the hard way the first time I made it!

Step 7: Whip the Egg Whites. While the eggnog is cooking, beat the egg whites with an electric mixer until stiff peaks form. This will give the eggnog a lovely, airy texture.

Step 8: Fold in the Egg Whites. Gently fold the whipped egg whites into the warm eggnog mixture. Be careful not to overmix, or you’ll deflate the egg whites. Just fold until everything is combined.

Step 9: Chill. Pour the gingerbread eggnog into a pitcher or airtight container and refrigerate for at least 2 hours to allow the flavors to meld. Chilling is essential for developing the full flavor and achieving the perfect consistency.

Step 10: Serve. Before serving, give the eggnog a good stir. Pour into mugs and top with whipped cream and a gingerbread cookie, if desired. Enjoy!

Expert Tips from My Kitchen

• Don’t Overcook: Be careful not to overcook the eggnog, or it will curdle. Cook over low heat and stir constantly.
• Use a Candy Thermometer: If you’re nervous about overcooking, use a candy thermometer. The eggnog is ready when it reaches 160°F.
• Adjust the Spices: Feel free to adjust the spices to your liking. If you like a stronger gingerbread flavor, add a little more ginger, cinnamon, and cloves.
• Kid-Friendly Adjustment: For a kid-friendly version, skip the rum or bourbon.
• Make it Ahead: This eggnog can be made up to 2 days in advance. In fact, the flavors meld even better when it sits in the refrigerator for a day or two.
• Reheat Gently: If you want to serve the eggnog warm, reheat it gently over low heat, stirring occasionally. Do not boil.
• Spice it up!: Add a splash of rum or bourbon for an adults-only version.

Storage & Meal Prep

Storage: Store leftover gingerbread eggnog in an airtight container in the refrigerator for up to 3 days.

Freezing: I don’t recommend freezing this eggnog, as the texture may change and become grainy when thawed. Dairy products don’t always freeze well.

Make-Ahead: You can make the eggnog 1-2 days in advance and store it in the refrigerator. This is a great way to save time during the busy holiday season.

Substitutions & Variations

• Dairy-Free: Substitute almond milk or oat milk for the whole milk and coconut cream for the heavy cream. Keep in mind that the flavor and texture will be slightly different. I haven’t tested it with other non-dairy alternatives, but those should work.
• Gluten-Free: This recipe is naturally gluten-free. Just be sure to use gluten-free gingerbread cookies for garnish.
• Spiked Eggnog: Add 1/4 to 1/2 cup of your favorite liquor, such as rum, bourbon, or brandy, after cooking and before chilling.
• Peppermint Eggnog: Add 1/2 teaspoon of peppermint extract to the eggnog along with the vanilla extract for a festive peppermint twist.
• Mexican Chocolate Eggnog: Add a pinch of cayenne pepper and a dash of cinnamon for a warm, spicy kick.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, I highly recommend making it a day or two in advance. The flavors meld together beautifully as it sits in the refrigerator. Just give it a good stir before serving.

How do I know when the eggnog is done cooking?

The eggnog is done when it’s thick enough to coat the back of a spoon. You should be able to run your finger across the coated spoon and leave a clear line. If you’re using a candy thermometer, it should reach 160°F.

Can I use a different type of milk?

Yes, you can substitute 2% milk for whole milk, but the eggnog won’t be quite as rich and creamy. I don’t recommend using skim milk, as it will be too thin.

What if my eggnog curdles?

If your eggnog curdles, don’t panic! Immediately remove it from the heat and whisk vigorously to try to smooth it out. You can also try straining it through a fine-mesh sieve to remove any lumps.

Is this recipe safe for kids?

Yes, this recipe is safe for kids as long as you don’t add any alcohol. The eggs are cooked to a safe temperature during the cooking process.

How long does the eggnog last?

The eggnog will last for up to 3 days in the refrigerator.

Can I make this vegan?

Yes, you can definitely make this vegan! Simply substitute the dairy milk and cream with your favorite non-dairy alternatives. I would suggest using a combination of oat milk for a creamy texture and full-fat coconut milk for richness. As for the eggs, there are a few options. You can use a commercial egg replacer, or try adding a bit of cornstarch for thickening. I haven’t tested this vegan version myself, but it should be possible with a few tweaks.

Serving Suggestions

This Gingerbread Eggnog is delicious on its own, but here are a few serving suggestions to make it even more special:

• Top with whipped cream and a sprinkle of ground nutmeg.
• Garnish with a gingerbread cookie or a cinnamon stick.
• Serve it warm or cold.
• Add a shot of rum or bourbon for an adults-only treat.
• Serve it with a slice of gingerbread cake or pie.

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