Gingerbread Eggnog Cocktail

by Helena Garcia, featured in The Book of Gingerbread

Published by Quadrille

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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 cocktail. 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

Image of Helena Garcia's Gingerbread Eggnog Cocktail — Photo by Patricia Niven

Ingredients

Makes: enough eggnog to serve 12/Makes 1 cocktail

Metric Cups

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 COCKTAIL

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 COCKTAIL

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 Cocktail 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 cocktail 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 cocktail 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 cocktail shaker filled with ice. Shake well for a few seconds until cold, then strain into your cocktail 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 cocktail 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 cocktail 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 cocktail shaker filled with ice. Shake well for a few seconds until cold, then strain into your cocktail glass.