Gingerbread Eggnog

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/26/22
Leah Maroney
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
211 Calories
7g Fat
27g Carbs
11g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 211
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 14%
Cholesterol 223mg 74%
Sodium 150mg 7%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 26g
Protein 11g
Vitamin C 0mg 0%
Calcium 198mg 15%
Iron 1mg 7%
Potassium 314mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nog is such a fun word to say, and nog is delicious served for breakfast or brunch. Serve it up to house guests and party-goers. It can also be spiked and served as a cocktail. Just drink it all day, it's the holidays. It is essential to temper the eggs in this recipe carefully. The eggnog can be strained after the egg and milk mixtures have been combined. This will take out any small lumps that may have formed. This eggnog can be kept in the fridge for up to five days. It is a great idea to make it well ahead of time as the flavor intensifies the longer it sits.

Ingredients

  • 6 large egg yolks

  • 1/2 cup sugar

  • 3 cups milk

  • 1 stick cinnamon

  • 1 teaspoon nutmeg, freshly grated

  • 1 pinch salt

  • 1/4 teaspoon pure vanilla extract

  • 1/4 teaspoon allspice

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1 tablespoon dark molasses

  • 1/4 cup rum, optional

Steps to Make It

  1. After you have separate the egg yolks from the whites, add the yolks into a medium-sized bowl. Add in the sugar. Begin whisking until the mixture is a light yellow and looks creamy and smooth. This can also be done with a hand mixer or stand mixer. 

  2. Place the cinnamon stick in the milk. Heat the milk on the stovetop in a large saucepan until just simmering. One cup of the milk can be replaced with heavy cream. This will create thicker eggnog. Add the spices, vanilla, and molasses. 

  3. Carefully ladle a small amount of the hot milk mixture into the egg mixture, constantly whisking as the milk is poured over the eggs. This will temper the eggs, so they do not scramble. Repeat 2 to 3 times. 

  4. Add the egg mixture into the rest of the milk mixture on the stove.  Bring the mixture to a simmer. Place a candy thermometer in the mixture and turn off the heat when it reaches 160 F. 

  5. Place in a large glass bowl and cover. Chill for at least 4 hours. Mix in the rum when the mixture has chilled.