Bourbon and Honey Gingerbread Eggnog

This recipe was created with samples provided by Maker’s Mark. I did not receive payment for this post. As always, all opinions are 100% my own.

I usually go into the holiday season with a signature cocktail in mind. A really good cocktail can take a holiday party from meh to memorable by getting everyone in the holiday spirit and showing off your bar tending skills. Last year, it was Bourbon Pomegranate Punch, this year I have something a little more festive in mind; Gingerbread Eggnog!

Traditionally, eggnog is made with uncooked eggs, cream and lots of booze. The uncooked part freaks some people out for various reasons, so instead, I created a cooked egg version. It’s pretty much a creamy and delicious custard that tastes just like bourbon spiked gingerbread cookies. Now that sounds like a glass of holiday cheer!

This indulgent creation is part of the #GetCozyCocktail challenge from Maker’s Mark featuring Maker’s 46, a bolder version of the classic, just like this rich, spiced eggnog! So, help me win the challenge!

Pop over to the Maker’s Mark Instagram page from December 11th to the 17th and vote for your favorite #GetCozyCocktail recipe (this delicious gingerbread eggnog of course!) by liking and commenting on the post. Cheers!

Bourbon and Honey Gingerbread Eggnog

Print Recipe

• Author: Kristen Olson
• Prep Time: 30 mins
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• Gingerbread Eggnog
• 5 egg yolks
• 1/3 cup brown sugar
• 1/4 cup honey
• 2 cups whole milk
• 1 cup heavy cream
• 3 tablespoons mild flavored molasses
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 1 cup Maker’s 46® Bourbon
• 1/2 cup ginger liqueur
• Bourbon Whipped Cream and Garnish
• 1/2 cup heavy cream
• 2 teaspoons powdered sugar
• 1 1/2 teaspoons Maker’s 46® Bourbon
• Crushed gingerbread cookies, if desired for garnish

Instructions

1. In a medium metal bowl, whisk together the egg yolks, sugar and honey until creamy and well blended.
2. Stir in 1 cup of the milk, 1/2 cup of the cream, molasses, salt, cinnamon and nutmeg. Set the bowl over a pot of boiling water and whisk constantly for 8 to 10 minutes or until the mixture thickens slightly and can easily coat the back of a wooden spoon. Remove from the heat and continue to whisk constantly for an additional 1 to 2 minutes. Stir in the remaining 1 cup milk, 1/2 cup cream, bourbon and ginger liqueur.
3. Refrigerate the eggnog until well chilled and the flavor blends, about 3 hours. Store in the fridge in a covered jar or bottle for up to 3 days.
4. In a large chilled bowl, beat heavy cream, powdered sugar and 1 1/2 teaspoons bourbon with electric mixer on high or until soft peaks form; refrigerate until ready to serve.
5. Ladle eggnog into glasses, top with whipped cream and sprinkle with crushed gingerbread cookies, if desired and serve.

Notes

To rim a glass with gingerbread cookie crumbs, place ground cookies in a shallow dish. Drip rim of each glass into eggnog and press into ground ginger cookies.

Nutrition

• Serving Size: 1 Serving
• Calories: 478
• Sugar: 29g
• Sodium: 164mg
• Fat: 19g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Carbohydrates: 40g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 201mg

What’s your favorite bourbon holiday cocktail? 

Here are a few winter inspired cocktails for ya…
Grapefruit Margaritas from Joy the Baker
Rosemary Gimlet from David Lebovitz
Blood Orange and Bourbon Cocktail from Love and Lemons

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This recipe was created with samples provided by Maker’s Mark. I did not receive payment for this post. As always, all opinions are 100% my own.