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Spiced Gingerbread Eggnog

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This spiced gingerbread eggnog is the perfect spiced twist to a holiday classic! Delicious and creamy homemade eggnog mixed with brown sugar, molasses, and lots of spices. You’ll love this simple holiday drink!

Are you craving the perfect holiday drink?

Well, I’m giving you that today with this spiced gingerbread eggnog!

That’s right! Homemade eggnog combined with the flavor of molasses and ginger all wrapped up in a creamy drink!

To make it even more decadent I decided to serve it with whipped cream and an extra sprinkle of freshly grated nutmeg.

If you have been following me for a while you know I have a thing for all things eggnog or eggnog like! It was only a matter of time before I whipped out gingerbread eggnog!

Now, if you think you’ll love this recipe make sure to try my aged eggnog, tom and jerry cocktail, or my eggnog martini!

Ingredients to make gingerbread eggnog?

  • Egg yolks – This is the creamy base of eggnog. I like to use large sized eggs and if you can get your hands on farm fresh eggs it’s even better!
  • Brown sugar – Typcially you would use granulated sugar but because I’m giving this recipe a gingerbread spin I went with brown sugar since it has a hint of molasses flavor.
  • Molasses – Can you have gingerbread without molasses? Just a touch to add it’s deep dark flavor and sweetness.
  • Whole milk – I like to use whole milk because I like my eggnog rich and creamy!
  • Heavy cream – This helps the mixture be extra creamy and helps thicken it up nicely.
  • Spices – I used a delicious mixture of ginger, nutmeg, allspice and cloves to hit home the gingerbread flavor.
  • Vanilla extract – Just a touch for sweet vanilla flavor!

Do I have to heat homemade eggnog?

You should.

Not only will you remove the risk of contracting anything from the raw eggs but it will help to thicken up the mixture.

The only eggnog recipe I drink without cooking is my aged eggnog. However, that situation is different because it is loaded with so much alcohol it basically makes it impossible for any bacteria to grow.

This recipe does not fall into that category because it’s made alcohol-free.

Of course, you can add some to the mixture BUT you won’t be adding enough to actually sterilize the mixture.

Plus, if you’re serving this to family and friends it’s always best to err on the side of safety.

How do I store homemade eggnog?

You’ll want to store homemade eggnog in the refrigerator for up to a week.

I usually store mine in a pitcher with a lid to keep it extra fresh.

Some separation may be normal so I like to give it a big shake before I pour a glass.

Can I add alcohol to this gingerbread eggnog?

Yes, of course!

While this drink is perfectly delicious alcohol-free you can feel free to jazz it up with any number of different alcohols.

  • Brandy – this is the tradtional addition to eggnog.
  • Spiced rum – this is a flavorful additon that isnt’ overly expensive and easy to find.
  • Bourbon – I wouldnt’ use your most expensive bourbon but bourbon does work!
  • Vanilla rum – totally non-traditional but a fun addition!
  • Cognac – basically the champagne of the Brandy world.

Love this homemade spiced gingerbread eggnog?

Why not try a few of my other delicious holiday drinks?

Spiced Gingerbread Eggnog

Spiced Gingerbread Eggnog

Yield: 6 servings

This spiced gingerbread eggnog is the perfect spiced twist to a holiday classic! Delicious and creamy homemade eggnog mixed with brown sugar, molasses, and lots of spices. You'll love this simple holiday drink!


  • 6 large egg yolks
  • 1/2 cup light brown sugar sugar
  • 2 tablespoons unsulphered molasses
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • Whipped cream, optional, for topping


  1. In a large-sized mixing bowl add egg yolks, light brown sugar, and molasses.
  2. Whisk until light yellow in color and creamy in consistency.
  3. Place a saucepan over medium-high heat and add the whole milk, heavy whipping cream, ginger, nutmeg, cloves, and kosher salt.
  4. Using a whisk, gently whisk together until the mixture reaches a light simmer.
  5. Reduce the heat to keep the mixture simmering and make sure to keep slowly whisking so the dairy does not scorch.
  6. Whisk in a few ladles of the hot milk mixture into the egg mixture, whisking non-stop, after each addition, so the eggs do not curdle and the mixture becomes tempered.
  7. After about 3/4 of the milk mixture has been added to the egg mixture pour the egg mixture back into the saucepan and set it back on the stove.
  8. Whisk constantly while it gently simmers and starts to thicken.
  9. Cook until the eggnog reaches 160 degrees F on a thermometer.
  10. Remove from heat and stir in the vanilla extract.
  11. Optional: my parents always added the cooked eggnog into a blender to really combine and smooth the mixture but you do not have to do this if you don't want to.
  12. Add your cooked eggnog to a pitcher, let cool slightly, cover, and let chill in the refrigerator.
  13. The mixture should thicken even more as it cools.
  14. Store in the refrigerator for up to 1 week.
  15. Serve with optional whipped cream and grated nutmeg.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 270mgSodium: 151mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Monday 20th of December 2021

Love the gingerbread twist - even more delicious than traditional egg nog!


Monday 20th of December 2021

Two incredible holiday flavors in one mug! I love this eggnog twist.

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