Gingerbread Eggnog
Alcoholic Christmas Milkshakes & Smoothies

Gingerbread Eggnog

It couldn’t possibly be Christmas without Gingerbread Eggnog, and this is a seriously festive recipe.

It’s made with Sugar and Crumbs Gingerbread Natural Flavoured Icing Sugar and a generous helping of whisky which guarantees to warm your cockles on the frostiest of days.

This Gingerbread Eggnog is a must for us at Christmas time. They remind us of holidays past and of many wonderful memories made. We have used Gingerbread flavour as the inspiration for this modern, trendy dessert that is all fun and no fuss to make.

Furthermore, you can keep the finished Gingerbread Eggnog in the firdge for 2-3 days. In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars and Cocoa Powders! Try to combine them too.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

What is Gingerbread Eggnog?

Gingerbread Eggnog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink.

Ingredients

3 Eggs
70g Sugar and Crumbs Gingerbread Natural Flavoured Icing Sugar
40g Plain Icing Sugar
230ml Milk
120ml Double Cream
100ml Whisky
To decorate:
Ground Ginger or Cinnamon
Cinnamon Sticks
Gold Edible Glitter

Instructions

1. 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.

3. 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!

4. Add the milk to the yolks and sugar and whisk until smooth. Stir in the cream and the whisky.

5. Place in the fridge and chill for at least an hour.

6. 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.

7. 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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