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Drink recipe · from the recipe book

Warm Gingerbread Eggnog with Molasses

A silky, custardy eggnog served warm, with deep molasses sweetness and a gentle kick of ginger, cinnamon and cloves.

Warm Gingerbread Eggnog with Molasses

Ingredients

  • 3 cups (710 ml)720 gWhole milk
  • 3 large150 gEggsyolks and whites beaten together
  • ¼ cup (60 ml)60 gHeavy cream
  • 1½ tbsp30 gMolasses
  • 2 tbsp packed30 gBrown sugar
  • 1¾ tsp3 gGround ginger
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround cloves
  • ¼ tsp0.5 gGround nutmegplus a pinch for garnish
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. In a medium pot off the heat, whisk the eggs, brown sugar, molasses, ground ginger, cinnamon, cloves, nutmeg and salt until smooth.
  2. Slowly whisk in the milk and heavy cream.
  3. Set the pot over medium-low heat and cook, stirring constantly with a spatula and scraping the bottom, until the eggnog thickens slightly and coats the spatula and reaches 160°F (71°C) on a thermometer, about 8 to 10 minutes. Do not let it boil.
  4. Take the pot off the heat and stir in the vanilla.
  5. Pour the warm eggnog into four mugs and dust the tops with the pinch of nutmeg. Serve right away.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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