The eggnog recipe gets a serious upgrade when it's spiced with all the flavors of gingerbread. Fair warning, though: We're not sure it's possible to drink a cup of this without whipping up a batch of gingerbread cookies to go alongside it.

INGREDIENTS
  • 1 c. heavy cream
  • 1 (1-inch) piece ginger, sliced
  • 2 tsp. pure vanilla extract
  • 8 whole cloves, crushed
  • 6 allspice berries, crushed
  • 2 cinnamon sticks, broken
  • 1/4 tsp. freshly grated nutmeg, plus more for serving
  • 4 c. whole milk, divided
  • 8 large eggs, separated
  • 3/4 c. granulated sugar
  • Pinch kosher salt
  • 3/4 c. to 1 c. dark rum, cognac, bourbon, or a combination

DIRECTIONS
  • Combine heavy cream, ginger, vanilla, cloves, allspice, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Cook over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes. read more...