Spicy Gingerbread Eggnog
Difficulty: DifficultServings
24
servingsA spiced gingerbread version of the Best Damn Eggnog.
Ingredients
- Group A:
24 whole peppercorns
12 cloves, broken in food processor
3 cinnamon sticks, broken
2 oz fresh ginger root, peeled and grated
1 ½ vanilla bean, split
2 oz dark rum
1 qt. whole milk
3/4 c. Gingerbread Simple Syrup
2 T. molasses
1 T. nutmeg
1 t. crystalized ginger
1 t. ground cloves
1 t. allspice
1/3 c. granulated sugar
- Group B:
1 ¼ c. confectioner’s sugar
¼ c. flour
½ t. salt
15 egg yolks
- Group C:
2 c. heavy cream
¼ c. confectioner’s sugar
2 c. whole milk
½ c. Brown Cow Vanilla Yogurt
1 t. vanilla extract
½ t. nutmeg
3/4 c. Coffeemate Gingerbread Creamer
1 1/2 T. Gingerbread Simple Syrup
Directions
- Prior to starting, soak the ginger root, vanilla bean, cinnamon sticks, and cloves in 2 oz of dark rum
- Combine “Group A” ingredients in heavy saucepan and allow to infuse over low heat while whisking yolks.
- Combine “Group B” ingredients and whisk/beat. Keep adding & whisking sugar until pale yellow and satin-like in texture.
- Bring “Group A” ingredients to a boil, then gradually whisk into yolk mixture.
- Return all to the saucepan and cook over medium heat, stirring constantly for 2-3 minutes or until foam subsides and mixture thickens to the consistency of heavy cream (it should coat the back of a wooden spoon). Do not boil, or the egg mixture will curdle.
- Strain mixture, set aside and let cool to room temperature.
- Lightly whip cream and sugar from “Group C” ingredients. Stir in remaining ingredients.
- Combine egg mixture with cream, and then transfer to storage containers.
- Refrigerate overnight.
- Shake well, add your preferred spirits, and enjoy with an additional dusting of nutmeg, if desired.
Notes
- Step 3: Be patient while beating yolks… they get thick!
- Step 5: Cook the mixture gently to an internal temperature of 160 °F which will kill any bacteria… too much higher and you get scrambled eggs!
- Step 7: Too much whipping results in more separation of the cream & nog.
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