Gingerbread Eggnog
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1ZyGKrFojU2jz2JWvLUPr4-osniARw_OkpOFQlrSdXXX6_rOZPeRh0907aSHP6KhYDPh8Fa43aO5oJ8TvPatLErZ-kHDqHijjyS_lQIXED2roVrlSAY-MpZ1Z3uZm9Mw6xxy7nMUfW4/s400/gingerbread-eggnog.jpg)
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
- 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...