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Gettin’ Tipsy on: Spiked Gingerbread Eggnog

December 18, 2017

Eggnog and Gingerbread are two of the holidays most recognizable flavors! They have all the holiday warmth and spices needed for a classic. But what I’ve found is that will a little extra rum and combining the two flavors, you’ll have a cocktail that is Christmas in a cup! 

 

 

 

Gingerbread Eggnog 

6 large egg yolks 

1/2 cup granulated sugar 
3 cups milk
1 cinnamon stick
1 teaspoon freshly grated nutmeg
1 Pinch of salt
1/4 teaspoon vanilla extract
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 Tablespoon dark molasses
1/4 cup rum 

 

  • After you have separate the egg yolks from the whites, add the yolks into a medium sized bowl with the sugar and whisk until the mixture is a light yellow and looks smooth. 

  • Put the cinnamon stick in the milk and heat in a large sauce pan on the stove until it begins to simmer. If you want a thicker eggnog, substitute one cup of the milk with heavy cream. Once simmering add the spices, vanilla, and molasses. 

  • Carefully ladle a small amount of the hot milk mixture into the egg mixture. IMPORTANT: You will need to whisk constantly as the paddle of milk is poured over the eggs. This will temper the eggs so they do not scramble in the heat. Repeat 2-3 times to completely temper the eggs.  

  • Add the egg mixture into the rest of the milk mixture on the stove. Bring the mixture to a simmer. Place a thermometer in the mixture and turn off the heat when it reaches 160 degrees.

  • Pour mixture  in a large glass bowl and cover and chill for at least four hours. Once chilled stir in the rum! 

 

You now have your eggnog! At this point you can certainly poor and enjoy- I like to sprinkle a little big of extra nutmeg on mine and throw in a cinnamon stick. But if you want to get fancy you can bake up some cookies to rim and garnish the glasses with! Recipe below! 

 

 

Gingerbread Cookie Garnishes

4 cups Flour
1 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Salt
1 tsp ground Cinnamon
1/4 tsp ground Allspice
1/4 tsp ground Cloves
1/8 tsp ground Nutmeg
1 tsp ground Ginger
1/2 cup granulated Sugar
1/2 cup Light Brown Sugar
1/2 cup Molasses
2 T Butter, softened
1/3 cup Applesauce
1/4 cup Water
1 Egg, beaten
1/2 tsp Vanilla Extract

 

  • Preheat oven to 350° and grease 2 cookie sheets.

  • In a medium bowl, combine 3 cups of flour, baking soda, baking powder, and spices–mix well and set aside.

  • In a large bowl, bear the butter with the granulated and brown sugars until light and fluffy. Add the egg and mix again. Once we’ll combined add in the molasses, applesauce, and vanilla extract–mix well once more.

  • Gently stir in the flour mixture. At this point the dough should be stiff (yet soft). If it feels sticky, add more flour.

  • Cover with plastic wrap and chill for at least 30 minutes.

  • Flour your work space and roll out the dough to 1/4-inch thick and use a SMALL cookie cutter to cut the dough. Then cut out a decent sized slit or rectangle in each one so that it will hang on the glass. 

  • Place cookies on cookie sheets and bake 9 to 11 minutes (edges should be golden).

  • Immediately remove cookies off of pan to cool–after about 10 minutes, the cookies should stiff but still pliable and soft on the inside.

  • Use some of the cookies to crush and rim your glass with. To do this roll the glass rim in corn syrup and then I’m the cookie crumbles

  • Place the cookie on the edge of the glass and pour in theeggnog 

  •  sprinkle with nutmeg and enjoy! 

 

 

 

Cheers!

Rach

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