Description
Elevate your winter festivities with this creamy, soul-warming Gingerbread Eggnog. This non-alcoholic holiday drink perfectly captures the cozy essence of freshly baked gingerbread cookies in a rich, velvety sip. Using a simple tempering method, this decadent treat is easy to whip up and serves as the perfect centerpiece for your holiday beverage menu. Guaranteed to delight both kids and adults, this spiced drink is the ultimate comfort for chilly nights by the fire or festive family gatherings.
Ingredients
4 cups whole milk
1/2 cup heavy cream
4 large egg yolks
1/3 cup granulated sugar
1/2 cup molasses
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
Instructions
Whisk together the egg yolks and sugar in a medium bowl until the mixture is light and fluffy.
Combine the milk, molasses, ginger, cinnamon, nutmeg, and cloves in a saucepan over medium heat.
Heat the milk mixture until it begins to simmer but do not let it reach a boil.
Slowly temper the eggs by adding a small ladle of the hot milk mixture into the eggs, whisking constantly to prevent curdling.
Pour the egg mixture back into the saucepan.
Cook on low heat while stirring constantly with a wooden spoon for 5-7 minutes until the liquid thickens enough to coat the back of the spoon.
Remove from heat, stir in the vanilla extract, and strain through a fine-mesh sieve into a pitcher.
Chill in the refrigerator before serving.
Notes
Store in a sealed glass bottle in the refrigerator for up to 3 days and shake well before serving. Tempering eggs slowly is crucial for a silky texture and to prevent scrambling. For a bolder ginger flavor, add an extra 1/4 teaspoon of ground ginger. Serve with a dollop of whipped cream.
- Prep Time: 10
- Cook Time: 10
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 32g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 190mg