Gingerbread Eggnog

Gingerbread Eggnog

By December 7, 2016

Gingerbread Eggnog

It couldn’t possibly be Christmas without eggnog and this is a seriously festive recipe. Made with Sugar and Crumbs Gingerbread Natural Flavoured Icing Sugar and a generous helping of whisky, it’s guaranteed to warm your cockles on the frostiest of days.

Last Christmas I created a recipe for warm eggnog (find it here – Salted Caramel Eggnog) but this one uses a different method and is more like a chilled cocktail. I used to prefer it warm but I've been converted - you'll just have to try both and make up your mind...

Please note: It’s best to use really fresh eggs for this recipe. Although it’s completely safe to have raw egg in this context as the healthy dose of alcohol will kill off any bacteria. Nevertheless pregnant women and those with compromised immune systems should avoid this one just in case.

  • Prep Time : 15 minutes
  • Yield : Serves 4-6


Gingerbread Eggnog

1. Separate the eggs setting aside the egg whites to use later.

2. Add the Sugar and Crumbs Gingerbread Natural Flavoured Icing Sugar and the plain white icing sugar to the yolks. Stir with a wooden spoon until combined and then use an electric whisk to beat until very pale yellow. Do not skip the step with the wooden spoon or you’ll disappear in a cloud of icing sugar!

3. Add the milk to the yolks and sugar and whisk until smooth. Stir in the cream and the whisky. Place in the fridge and chill for at least an hour.

4. When you’re ready to serve first whisk the egg whites until thick and fluffy and then gently fold into the chilled eggnog. This should make it nice with a thick froth of egg white on the top.

5. To serve, pour out the eggnog and top each glass with a sprinkling of ground ginger or cinnamon (or both). I like to add a pinch of edible glitter and place a cinnamon stick on the rim but these are of course optional flourishes.

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