Whip up a festive drink this holiday season with our creamy, homemade Gingerbread Eggnog. Blending sweet old-fashioned flavors with a delicious spice kick, it's the easy and delightful way to bring that festive cheer to any gathering.
Combine the water, sugar, molasses, ground cinnamon, ground ginger, ground allspice and ground nutmeg in a small saucepan.
Bring to a boil over medium-high heat, stirring constantly, to dissolve the sugar and spices.
Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool.
Eggnog Base
In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened.
In a separate large saucepan, heat the milk and heavy cream over medium heat until it begins to steam. Do not let it boil. Immediately turn the heat to low once it's steaming.
Gradually pour the egg and sugar mixture into the hot milk mixture, whisking constantly to combine. Cook over low heat, stirring constantly, until it thickens slightly and reaches a temperature of 160℉, about 5 to 7 minutes. Do not let it boil.
Remove from the heat and stir in the vanilla extract.
Gradually whisk the gingerbread syrup into the eggnog base until well combined. Taste and adjust the sweetness or spice level, if desired.
Allow to cool to room temperature, then refrigerate for at least 2 hours or until it's completely chilled.
Before serving, stir the eggnog to mix the flavors together.
Serve in glasses or mugs topped with a dollop of whipped cream and a sprinkle of cinnamon. You can also garnish with gingerbread cookies for a festive touch.