This Spiked Gingerbread Eggnog recipe is creamy, delicious and taste identical to gingerbread cookie with a hint of bourbon and rum. It is the perfect addition to any holiday party.
- 6 egg yolks
- 1/2 cup sugar or coconut sugar (granulated)
- 1 cup heavy cream (sub canned coconut cream for dairy free option)
- 2 ½ cups whole milk (sub almond milk for dairy free option)
- 3/4 cup Maker’s Mark 46 Bourbon
- 1.5 oz spiced rum
- ½ tsp ground ginger
- ¼ tsp vanilla extract
- ½ tsp ground cinnamon + extra for garnish
- ½ tsp grated nutmeg
- ¼ tsp ground cloves
- Pinch of salt
- Whipped cream, ground cinnamon, and a gingerbread cookie for garnish
- In a large saucepan, heat the heavy cream and milk over medium heat until steaming. Add in all the spices along with the vanilla extract. Make sure to just heat until simmering, but not boiling.
Place the egg yolks in a large bowl along with the sugar. Whisk together until the mixture becomes creamy.
Temper the egg yolks by carefully and slowly transferring a small amount of the heated milk to the bowl with the egg yolks and sugar while whisking together. Continue this process until everything is combined.
Transfer the mixture back to the saucepan on the stove. Bring the mixture to a simmer. Using a candy thermometer, heat until the temperature reaches 160F
Transfer to a pitcher or serving ware of choice and allow to chill in the fridge for 4 hours. Once cool, add the rum and the Maker’s Mark Bourbon.
Garnish with whipped cream, ground cinnamon and a gingerbread cookie.
- This eggnog will last refrigerated for 3-4 weeks.
- If you are going dairy free with this recipe, you can switch out the whipped cream for whipped coconut or almond cream.
Keywords: spiked eggnog, eggnog, gingerbread eggnog, holiday cocktails, gingerbread, spiked gingerbread eggnog