Gingerbread Eggnog
glassware: european crystal rocks glasses (viski)
You know what time it is! Making eggnog from scratch is so satisfying and SO rewarding, especially because you can experiment with different flavors! I was definitely on a gingerbread kick this holiday season, so I had to create this gingerbread eggnog that truly tastes like Christmas in a cup.
Ingredients:
6 egg yolks
¾ cup white sugar
1 cup heavy cream
2 cups whole milk
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp vanilla extract
¼ cup ginger liqueur
½ cup dark rum
garnish: homemade whipped cream, cinnamon stick, + freshly grated nutmeg
Directions:
Separate the 6 egg yolks from the egg whites. Add the white sugar to the egg yolks and whisk until light and fluffy.
In a small sauce pot, combine the heavy cream, milk, nutmeg, cinnamon, ginger, and vanilla extract. Bring milk mixture to 160°F.
SLOWLY add the heated milk into the egg yolk/sugar mixture a small amount at a time — whisking constantly. You should have a velvety consistency.
Store in the refrigerator for at least 6 hours, or overnight (the best results!).
Pour into your favorite glasses, top with whipped cream, cinnamon stick, and freshly grated nutmeg.
HOMEMADE WHIPPED CREAM
Ingredients:
1 cup heavy cream
2 tbsp white sugar
1 tsp vanilla extract
Directions:
Add ingredients to a chilled metal bowl and whisk until stiff peaks form. Store in the refrigerator in an airtight container for up to 3 days.