Warm, cozy, and packed with spice — this gingerbread eggnog is pure holiday magic in a mug.
It’s creamy, rich, and lightly spiced with all those deep, festive flavors we love: ginger, cinnamon, cloves, and nutmeg.
It’s a homemade twist on classic eggnog, but with that sweet, spiced gingerbread kick.
This is the kind of drink that brings everyone into the kitchen just to breathe it in.
It’s seriously that good.
What You’ll Need
- 4 cups whole milk
- 1 cup heavy cream
- ⅔ cup dark brown sugar
- 6 large egg yolks
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1½ tsp vanilla extract
- Optional: ½ cup dark rum or bourbon
- Whipped cream (for topping)
- Cinnamon stick (for garnish)
- Ground cinnamon or nutmeg (for dusting)
Why I Love This Recipe
This one takes me right back to chilly evenings by the fire. We’d make this every December, play old records, and sip slowly from big mugs while the whole house smelled like warm gingerbread. It’s not just a drink — it’s a whole moment.
- It’s way better than store-bought eggnog
- That gingerbread flavor is next level — rich and cozy
- It’s great with or without booze
- Super smooth and creamy
- Makes your house smell amazing
Makes
Serves 6
Takes 20 minutes to cook + 1 hour chill time
Macros (Per Serving Without Alcohol)
- Calories: 320
- Protein: 6g
- Fat: 19g
- Carbs: 29g
- Sugar: 25g
Why This Recipe Works (Quick Science)
Egg yolks help thicken the eggnog into a smooth, custard-like texture when gently heated. Molasses gives depth and warmth, pairing perfectly with gingerbread spices. Adding the warm milk to the yolks slowly (tempering) prevents them from scrambling. A low and slow heat is key to getting that perfect creamy texture.
Common Mistakes
- Overheating the yolks: They’ll curdle. Keep that heat low and slow.
- Skipping the straining step: It keeps the texture silky.
- Using low-fat milk: You won’t get that creamy richness.
- Not chilling it long enough: It needs at least an hour to thicken and let the flavors meld.
What to Serve With
- Gingerbread cookies or soft molasses cookies
- A slice of pound cake or spice cake
- A cozy cheese board if you’re making this for a gathering
- Lightly buttered toast with cinnamon sugar
FAQ
Can I make it without alcohol?
Absolutely. It’s delicious either way.
How long does it last?
Up to 3 days in the fridge. Keep it tightly covered.
Can I use non-dairy milk?
Full-fat canned coconut milk works best if you need a dairy-free version.
Is it safe with raw eggs?
Yes — the yolks are cooked gently to a safe temperature.
Pro Tips
- Temper the eggs slowly. Don’t rush — pour the warm milk mixture in little by little while whisking constantly.
- Use fresh spices if you can — they make a huge difference.
- Chill your eggnog for at least 1 hour before serving — it thickens and gets even tastier.
- For extra frothy texture, blend the chilled eggnog right before serving.
- Serve in chilled mugs or glasses to keep it cold longer.
Tools You’ll Need
- Medium saucepan
- Whisk
- Fine mesh strainer
- Mixing bowls
- Ladle
- Measuring cups and spoons
- Glass pitcher or jug for serving
Substitutions and Variations
- Sub half & half for heavy cream for a lighter version
- Add a pinch of black pepper for extra warmth
- Use maple syrup instead of molasses for a slightly different flavor
- Leave out the cloves if you’re not into that spice
- Blend with ice to make a frosty version
Make Ahead Tips
- Make it up to 2 days ahead and store in the fridge
- Whisk or blend before serving if it separates a little
- Hold off on adding whipped cream and garnish until ready to serve
How to Make Gingerbread Eggnog
Step 1: Whisk the Egg Yolks and Sugar
In a medium mixing bowl, whisk together 6 large egg yolks and ⅔ cup dark brown sugar until smooth and creamy.
Step 2: Heat the Milk, Cream, and Spices
In a medium saucepan over medium heat, combine 4 cups whole milk, 1 cup heavy cream, 2 tbsp molasses, 1 tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp ground cloves, and ¼ tsp ground nutmeg. Heat until it’s hot but not boiling — just steaming.
Step 3: Temper the Egg Mixture
Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly. This helps bring up the temperature of the eggs without scrambling them.
Step 4: Combine and Cook
Pour the tempered egg mixture back into the saucepan with the rest of the milk. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Don’t boil.
Step 5: Strain and Add Vanilla
Pour the eggnog through a fine mesh strainer into a clean bowl or pitcher. Stir in 1½ tsp vanilla extract and ½ cup dark rum or bourbon, if using.
Step 6: Chill
Cover and chill the eggnog in the fridge for at least 1 hour, or until fully cold and thickened.
Step 7: Serve and Garnish
Give it a good stir before serving. Pour into mugs and top with whipped cream, a sprinkle of cinnamon or nutmeg, and a cinnamon stick if you like.
Leftovers and Storage
Store leftovers in a sealed container in the fridge for up to 3 days. Stir well before serving again. You can reheat gently on the stove if you want it warm, just don’t let it boil. Freeze leftovers in ice cube trays to blend into milkshakes or iced lattes later.
Wrap-Up
Gingerbread eggnog is the coziest way to wrap up a long day or start a festive one. It’s easy to make, totally indulgent, and feels like a big warm hug in a mug. I hope you love it as much as I do. Let me know how it turns out in the comments — and if you have any questions, I’ve got your back.
