Bourbon Gingerbread Nog

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I could not let the holidays pass without a new eggnog recipe. I SIMPLY COULD NOT. It is my family’s go-to holiday drink.

This Bourbon Gingerbread Nog just might be my most favorite eggnog recipe that I’ve ever made…and that’s really saying something because there’s been ALAWT of them. But I probably also say that every year about every recipe. I like a little hyperbole with my nog.

Here’s a quick little eggnog recipe round up, in fact:

Boozy Brown Sugar Spiced Nog

Carrot Cake Eggnog

Boozy Pistachio Eggnog

Pink Nog

No.005 Spiced Orange Nog

The Nog

Plus, you’ll find a couple of original nog recipes in my book, which you can buy here.

If you’re familiar with my noggery, you’ll know that I am a big fan of using fresh, raw eggs. This freaks a lot of people out. And for good reason—if you’re not being careful with your raw egg consumption, it can get ugly really fast. So be extra cautious and make sure that your eggs are fresh, clean, and come with a generous helping of booze (which helps cut down on the contamination risk). If you don’t want or can’t have the booze, you can still do raw eggs, but I highly recommend using pasteurized eggs just to be safe.

The other awesome thing about doing boozy eggnog is that it keeps indefinitely. And it just gets better with age. I know…it sounds completely illogical. But it’s true. That means you can batch it weeks in advance and it’s ready to go whenever you need it. Which makes it perfect for parties and holiday gatherings.

So let’s get to batching, shall we?

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Bourbon Gingerbread Nog

MAKES APPROX. 6 SERVINGS

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INGREDIENTS

• 6 fresh whole eggs

• 1 cup dark brown sugar

• 1 tsp vanilla

• 1/8 cup molasses

• 2 tsp. ground ginger

• 2 tsp. ground allspice

• 1 tsp. ground cinnamon

• 1 tsp. ground nutmeg

• 2 cups whole milk

• 1 cup heavy cream

• 1.5 cups bourbon

• 4 tbs. ground gingerbread man cookies

• 1 gingerbread man cookie for garnish

INSTRUCTIONS

Start by separating your eggs: yolks in a medium mixing bowl, whites in another. Cover and refrigerate the whites. Whisk together the yolks, brown sugar, spices, and molasses until the mixture is smooth and creamy. Whisk in milk, cream, vanilla, and bourbon, until thoroughly combined. Cover and refrigerate mixture 1 to 24 hours (with enough alcohol in it, eggnog can be left in an airtight container to age for several weeks, which will create a thicker, richer beverage. If you are skipping the alcohol, homemade nog must be used within 24 hours).

Before serving, whisk egg whites (if you've aged your nog, you'll need fresh egg whites) until they form stiff peaks. Carefully fold the egg whites into the nog mixture (if you’re serving it in a punch bowl, fold the egg whites into that, if you’re serving individual glasses, fold a heaping spoonful into the top of each. Serve immediately, dusting the foam on each individual glass of nog with gingerbread crumbs, and garnishing with a gingerbread man cookie.

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NOTES

Use common sense and caution when consuming raw eggs.

PRODUCTS & TOOLS

• Gold-rimmed vintage glassware from Save All the Pretties

• My favorite stand mixer

• Cookie Mug Hangers

Plan on making this recipe?
Share it on Instagram and tag @drinkingwithchickens

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Wishing you all a wonderful, festive, nog-filled holiday season!

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And if you’re looking for more holiday cocktails…