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Introduction
Eggnog is synonymous with Christmas in America. Apparently, George Washington used to make his own and was adamant that you should let it rest for a few days to intensify its flavour. I personally love eggnog, on its own, as a latte or in this case as a gingerbread co*cktail. Since eggnog is not readily available in the UK, I’ve included a recipe on how to make it.
The Book of Gingerbread by Helena Garcia (Quadrille, £16.99).
Photography © Patricia Niven.
Eggnog is synonymous with Christmas in America. Apparently, George Washington used to make his own and was adamant that you should let it rest for a few days to intensify its flavour. I personally love eggnog, on its own, as a latte or in this case as a gingerbread co*cktail. Since eggnog is not readily available in the UK, I’ve included a recipe on how to make it.
The Book of Gingerbread by Helena Garcia (Quadrille, £16.99).
Photography © Patricia Niven.
As featured in
The Book of Gingerbread
Ingredients
Makes: enough eggnog to serve 12/Makes 1 co*cktail
MetricCups
FOR THE EGGNOG
- 6 medium egg yolks
- 150 grams granulated sugar (plus 1 tsp)
- 500 millilitres milk
- 2 cloves
- 1 cinnamon stick
- 225 millilitres double cream
- 1 teaspoon freshly grated nutmeg
- 3 - 4 tablespoons whiskey or bourbon (omit if making it for children)
FOR THE GINGERBREAD EGGNOG co*ckTAIL
- 30 millilitres ginger syrup
- 30 millilitres rum
- 120 millilitres Eggnog
- ice cubes
TO DECORATE THE GLASS
- a little extra ginger syrup
- crushed gingernut biscuits
FOR THE EGGNOG
- 6 medium egg yolks
- ¾ cup granulated sugar (plus 1 tsp)
- 2 cups milk
- 2 cloves
- 1 cinnamon stick
- scant 1 cup heavy cream
- 1 teaspoon freshly grated nutmeg
- 3 - 4 tablespoons whiskey or bourbon (omit if making it for children)
FOR THE GINGERBREAD EGGNOG co*ckTAIL
- 2 tablespoons ginger syrup
- 2 tablespoons rum
- ½ cup Eggnog
- ice cubes
TO DECORATE THE GLASS
- a little extra ginger syrup
- crushed gingersnaps
Method
Gingerbread Eggnog co*cktail is a guest recipe by Helena Garcia so we are not able to answer questions regarding this recipe
- Make the eggnog in advance: in a stand mixer fitted with the whisk attachment, whisk the egg yolks with the sugar until light and fluffy.
- Combine the milk, cloves and cinnamon stick in a saucepan and heat gently to just before boiling point.
- Slowly add about half of the hot milk to the egg mixture, whisking constantly so it doesn’t scramble. Pour the mixture back into the saucepan and continue cooking over a low-medium heat until it thickens slightly and coats the back of a wooden spoon. Do not boil.
- Remove from the heat and leave to cool for 5 minutes.
- Stir and strain the mixture through a fine mesh sieve into a bowl. Add the cream, nutmeg and whisky or bourbon, then cover and refrigerate. Leave to ‘mature’ for 8 hours or overnight.
- The eggnog is now ready to serve. You can either ladle it into individual glasses and serve with freshly grated nutmeg and a cinnamon stick, or make the gingerbread co*cktail as follows.
- To decorate the rim of the glass, pour a little ginger syrup into a saucer and place the crushed ginger biscuits in a separate saucer. Dip the rim of a co*cktail glass in the syrup, then dip it into the crushed ginger biscuits to create an attractive rim.
- Combine the ginger syrup, the rum or whisky and eggnog in a co*cktail shaker filled with ice. Shake well for a few seconds until cold, then strain into your co*cktail glass.
- Make the eggnog in advance: in a stand mixer fitted with the whisk attachment, whisk the egg yolks with the sugar until light and fluffy.
- Combine the milk, cloves and cinnamon stick in a saucepan and heat gently to just before boiling point.
- Slowly add about half of the hot milk to the egg mixture, whisking constantly so it doesn’t scramble. Pour the mixture back into the saucepan and continue cooking over a low-medium heat until it thickens slightly and coats the back of a wooden spoon. Do not boil.
- Remove from the heat and leave to cool for 5 minutes.
- Stir and strain the mixture through a fine mesh sieve into a bowl. Add the cream, nutmeg and whisky or bourbon, then cover and refrigerate. Leave to ‘mature’ for 8 hours or overnight.
- The eggnog is now ready to serve. You can either ladle it into individual glasses and serve with freshly grated nutmeg and a cinnamon stick, or make the gingerbread co*cktail as follows.
- To decorate the rim of the glass, pour a little ginger syrup into a saucer and place the crushed ginger biscuits in a separate saucer. Dip the rim of a co*cktail glass in the syrup, then dip it into the crushed ginger biscuits to create an attractive rim.
- Combine the ginger syrup, the rum or whisky and eggnog in a co*cktail shaker filled with ice. Shake well for a few seconds until cold, then strain into your co*cktail glass.
Asked and Answered
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