Celestial-Baking

Gingerbread Eggnog

Servings	Prep Time
6-8	20minutes

Cook Time	Passive Time
10minutes	3-4hours

Servings	Prep Time
6-8	20minutes

Cook Time	Passive Time
10minutes	3-4hours

Ingredients

Instructions

Combine milk, cream, spices, molasses, and salt in a medium saucepan. Place on medium low heat.
Meanwhile, whisk egg yolks with 1/3 cup of the brown sugar until they are light and fluffy, about 10 minutes by hand. (You will notice a color change in the yolks. They will go from a dark brown color because of the sugar to a lighter tan color.)
Take a ladle of the hot milk mixture and pour into the egg yolks while whisking. Pour in a couple more ladles while whisking to bring the yolks up to temperature. (This is called tempering.)
Once the yolks have been introduced to the heat, transfer the mixture back into the pot and cook on medium heat until it starts to simmer and reaches about 180-190 degrees F.
While the mixture is coming to a simmer, whip the egg whites and 2 tablespoons of brown sugar until it forms stiff peaks. (I did this by hand as well and it took me FOREVER! I recommend using an electric mixer.)
Strain the hot custard mixture into the egg whites to catch the cloves. Whisk the mixtures together, then place in the fridge to chill.
Serve chilled with whipped cream and/or a shot of bourbon or rum. Enjoy!