Gingerbread Eggnog

Name: Gingerbread Eggnog
Total time: 1 h 25 min
Yield: 16 serving(s)
Ingredients: 1 c. heavy cream; 1 (1-inch) piece ginger, sliced; 2 tsp. pure vanilla extract; 8 whole cloves, crushed; 6 allspice berries, crushed; 2 cinnamon sticks, broken; 1/4 tsp. freshly grated nutmeg, plus more for serving; 4 c. whole milk, divided; 8 large eggs, separated; 3/4 c. granulated sugar; Pinch kosher salt; 3/4 c. to 1 c. dark rum, cognac, bourbon, or a combination

By Kate Merker and Taylor MurrayPublished: Dec 11, 2018

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Brian Woodcock

Yields:

16 serving(s)

Total Time:

1 hr 25 mins

This boozy eggnog would pair deliciously with a fresh batch of gingerbread cookies.

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Ingredients

1 cup heavy cream
1 (1-inch) piece ginger, sliced
2 tsp. pure vanilla extract
8 whole cloves, crushed
6 allspice berries, crushed
2 cinnamon sticks, broken
1/4 tsp. freshly grated nutmeg, plus more for serving
4 cups whole milk, divided
8 large eggs, separated
3/4 cup granulated sugar
Pinch kosher salt
3/4 cup to 1 c. dark rum, cognac, bourbon, or a combination

Directions

1. Step 1Combine heavy cream, ginger, vanilla, cloves, allspice, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Cook over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
2. Step 2Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase mixer speed to high and beat until thick and very pale in color, 2 to 3 minutes.
3. Step 3Strain spiced cream mixture, discarding spices; return to pot. Slowly whisk 1 cup warm cream mixture into yolk-sugar mixture on low speed; return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture reaches 170°F and coats the spatula, 12 to 15 minutes.
4. Step 4Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, cognac, or bourbon and remaining 2 cups milk.
5. Step 5Just before serving, beat egg whites with an electric mixer on medium-high speed until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with nutmeg.