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Easy Gingerbread Eggnog Recipe

Gingerbread Eggnog
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Sip on Christmas Make Gingerbread Eggnog a quick familyapproved recipe tested in my Texas kitchen So easy and comforting my kids love this Get the recipe

Ingredients

Scale
  • 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
  • Optional: gingerbread cookies for garnish

Instructions

  • 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.
  • 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.
  • Add Spices and Molasses. Stir in the ground ginger, cinnamon, cloves, nutmeg, salt, vanilla extract, and molasses. Mix until everything is well combined.
  • 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.
  • 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. Continue to add the hot milk in a slow, steady stream, whisking continuously.
  • 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.
  • Whip the Egg Whites. While the eggnog is cooking, beat the egg whites with an electric mixer until stiff peaks form.
  • Fold in the Egg Whites. Gently fold the whipped egg whites into the warm eggnog mixture. Be careful not to overmix.
  • Chill. Pour the gingerbread eggnog into a pitcher or airtight container and refrigerate for at least 2 hours.
  • Serve. Before serving, give the eggnog a good stir. Pour into mugs and top with whipped cream and a gingerbread cookie, if desired. Enjoy!

Notes

This Gingerbread Eggnog recipe blends the comforting flavors of gingerbread with the creamy indulgence of classic eggnog, creating a truly special treat. It’s quick, easy, kid-approved, and make-ahead friendly!

Find it online: https://familiesrecipes.com/gingerbread-eggnog/