Gingerbread Eggnog Recipe

Leah Maroney
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 6 glasses (6 servings)
Ratings (5)

NOG, such a fun word to say.  Eggnog is so good!  I hated it for years as a child.  What was I thinking?  I think I was scared that it had raw egg, or the fact that it was really thick.  Now I know it can easily be made without raw egg and if you leave out the heavy cream it can be made a little thinner (in terms of texture and your waistline!) I love the traditional nog with simple vanilla and nutmeg, but this gingerbread variation is super delicious, creamy, and spicy.   

It is really important to carefully temper the eggs in this recipe.  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 5 days.  It is a great idea to make it well ahead of time as the flavor intensifies the longer it sits!

It is delicious served for a breakfast or a brunch. Serve it up to house guests and party-goers! It can also be spiked and served as a cocktail.  Just drink it all's the holidays!

What You'll Need

  • 6 large egg yolks
  • 1/2 cup sugar (granulated)
  • 3 cups milk
  • 1 cinnamon stick
  • 1 teaspoon nutmeg (freshly grated)
  • 1 Pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 Tablespoon dark molasses
  • Optional: 1/4 cup rum

How 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 sauce pan until just simmering.  One cup of the milk can be replaced with heavy cream.  This will create a thicker eggnog. Add the spices, vanilla, and molasses. 
  1. Carefully ladle a small amount of the hot milk mixture into the egg mixture, whisking constantly as the milk is poured over the eggs.  This will temper the eggs so they do not scramble.  Repeat 2-3 times.  
  2. 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 degrees. 
  3. Place in a large glass bowl and cover.  Chill for at least four hours.  Mix in the rum when the mixture has chilled.  
Nutritional Guidelines (per serving)
Calories 235
Total Fat 8 g
Saturated Fat 4 g
Unsaturated Fat 2 g
Cholesterol 163 mg
Sodium 162 mg
Carbohydrates 27 g
Dietary Fiber 1 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)