Gingerbread Eggnog co*cktail | Guest Recipes | Nigella's Recipes (2024)

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 co*cktail. 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.

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 co*cktail. 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

1. 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.
2. Combine the milk, cloves and cinnamon stick in a saucepan and heat gently to just before boiling point.
3. 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.
4. Remove from the heat and leave to cool for 5 minutes.
5. 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.
6. 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 co*cktail as follows.
7. 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 co*cktail glass in the syrup, then dip it into the crushed ginger biscuits to create an attractive rim.
8. Combine the ginger syrup, the rum or whisky and eggnog in a co*cktail shaker filled with ice. Shake well for a few seconds until cold, then strain into your co*cktail glass.

1. 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.
2. Combine the milk, cloves and cinnamon stick in a saucepan and heat gently to just before boiling point.
3. 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.
4. Remove from the heat and leave to cool for 5 minutes.
5. 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.
6. 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 co*cktail as follows.
7. 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 co*cktail glass in the syrup, then dip it into the crushed ginger biscuits to create an attractive rim.
8. Combine the ginger syrup, the rum or whisky and eggnog in a co*cktail shaker filled with ice. Shake well for a few seconds until cold, then strain into your co*cktail glass.