Gingerbread Eggnog

 

Eggnog's history is rooted in early medieval Britain, where a hot milk-based drink called "posset" was enjoyed. Posset often contained wine or ale, spices, and sometimes eggs. As the drink evolved over the centuries, eggs and milk became more prominent ingredients, particularly in the holiday season. By the 18th century, eggnog had made its way to the American colonies, where it became a popular festive drink. The availability of inexpensive rum from the Caribbean made it a suitable substitute for the wine or ale traditionally used in posset.

Gingerbread, with its rich spices like ginger, cinnamon, cloves, and nutmeg, has been a holiday staple for centuries. Its origins can be traced back to ancient civilizations where ginger was used for medicinal purposes. In medieval Europe, gingerbread was shaped into various forms and used in religious ceremonies. By the 16th century, gingerbread had become a popular treat across Europe, often associated with Christmas festivities.

The fusion of eggnog and gingerbread flavors is a relatively recent culinary innovation, likely stemming from a desire to blend two beloved holiday traditions into one festive drink. The rich, creamy texture of eggnog pairs perfectly with the warm, spicy flavors of gingerbread, creating a comforting and indulgent beverage that captures the essence of the holiday season.

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How to Prepare Gingerbread Eggnog

Ingredients

To make a batch of Gingerbread Eggnog, you will need the following ingredients:

• 6 large eggs
• 3/4 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup dark rum (optional)
• 1/2 cup bourbon (optional)
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup molasses
• 1 tsp vanilla extract
• Whipped cream (for serving)
• Ground cinnamon or nutmeg (for garnish)

Procedure

Prepare the Egg Mixture:

In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy.

Heat the Milk and Cream:

In a medium saucepan, combine the milk, heavy cream, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.

Heat the mixture over medium heat until it begins to simmer. Do not let it boil.

Combine Egg Mixture with Milk Mixture:

Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.

Gradually add the rest of the hot milk mixture, whisking continuously.

Cook the Eggnog:

Pour the combined mixture back into the saucepan.

Cook over medium heat, stirring constantly, until the mixture thickens slightly and reaches 160°F (70°C) to ensure the eggs are cooked safely. This should take about 5-7 minutes.

Add Molasses and Vanilla:

Remove the saucepan from the heat.

Stir in the molasses and vanilla extract until fully incorporated.

Add Alcohol (Optional):

If using, stir in the dark rum and bourbon.

Chill the Eggnog:

Transfer the eggnog to a large bowl or pitcher.

Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Serve:

Pour the chilled Gingerbread Eggnog into glasses.

Top with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg.

Preparation Time

• Total Preparation Time: Approximately 20 minutes
• Chilling Time: At least 2 hours