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Bourbon and Honey Gingerbread Eggnog

Bourbon and Honey Gingerbread Eggnog | BourbonandHoney.com
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Ingredients

Scale
  • 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

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