Gingerbread Eggnog


  • 6 Large Egg Yolks
  • 1/2 Cup Sugar (Granulated)
  • 3 Cups of Milk
  • 1 Cinnamon Stick1 Tsp Nutmeg
  • 1 Pinch of Salt
  • 1/4 Tsp Vanilla Extract
  • 1/4 Tsp Allspice
  • 1/4 Tsp Ground Cloves
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1 Tbsp Dark Molasses
  • Optional: 1/4 Cup Rum


1. Place the cinnamon stick in the milk.

2. Heat the milk on the stovetop in a large saucepan until just simmering.

3. Add the spices, vanilla, and molasses.

4. Carefully ladle a small amount of the hot milk mixture into the egg mixture, constantly whisking as the milk is poured over the eggs. Repeat 2-3 times.

5. Add the egg mixture into the rest of the milk mixture on the stove.

6. Bring the mixture to a simmer.

7. Place a candy thermometer in the mixture and turn off the heat when it reaches 160°F degrees.

8. Place in a large glass bowl and cover. Chill for at least four hours.

9. Mix in the rum when the mixture has chilled.