Gingerbread Eggnog (Best Homemade Eggnog Recipe!)

🧂 Ingredients

• 6 large egg yolks

  (at room temperature)
• ½ cup sugar
• 1 tablespoon molasses
• 1 cup heavy whipping cream
• 2 cups milk

  (whole milk is best)
• ½ tablespoon gingerbread spice

  (see recipe [https://bakeitwithlove.com/homemade-german-gingerbread-spice-blend-lebkuchengewurz/] or use your favorite)
• 1 pinch salt
• 1 teaspoon vanilla extract
• ground nutmeg

  (freshly grated is best - for topping)
• ¾ cup brandy

  (optional - use brandy, a dark rum and Cognac blend, or even bourbon)

Instructions

• 1 In a medium mixing bowl whisk together the egg yolks, sugar, and molasses until
  creamy and lightened in color.
• 2 Bring a sauce pan with the heavy whipping cream, milk, gingerbread spice
  [https://bakeitwithlove.com/homemade-german-gingerbread-spice-blend-lebkuchengewurz/],
  and salt to the beginning of a simmer over medium to medium-low heat. Remove
  from heat once the milk mixture just begins to bubble.
• 3 Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a
  time, adding more until all of the milk is incorporated. Return the mixture to
  your saucepan and heat, whisking constantly, over medium heat until the
  gingerbread eggnog thickens. This step should only take a few minutes and the
  mixture should reach 170°F (77°C).
• 4 Remove the saucepan from heat and stir in the vanilla extract. Transfer your
  eggnog into a pitcher and cover the top with plastic cling film. Refrigerate
  until chilled, about 2-3 hours. *The eggnog will continue to thicken as it
  chills.
• 5 Once chilled, add your liquor and serve. If desired, for a super smooth eggnog,
  you can combine the eggnog and liquor in a blender.
• 6 Serve with whipped cream, a sprinkle of freshly grated nutmeg, or a combination
  of whipped cream and a sprinkle of your gingerbread spice.

Nutrition Info