Gingerbread Eggnog

Well, hello. There. It is Friday at four o'clock, let's say the November 20th, and we're getting into the string of things holiday style, and today we're going to make a Gingerbread Eggnog, which is going to be super yummy. I, however, for this winter, I think I'm going for the Viking look, kind of like the beard, it's super at this point where it's kind of long enough, it's kind of like nice and soft, I'm showing my age because my beard is white as snow, and just a little bit of speckly brown stuff so makes me feel super old, but I am old, so I guess it's okay, and then I'm like going, you know, for the axe, I'm gonna get a axe and just go crazy.

So that's my Viking look, I figured I need some tattoos up my neck, maybe like that would probably help the look a little bit, but then I'm full on ready for Viking winter, I think and I'm guessing that Viking winter probably rivals coveted winter, maybe, so that's what I'm going for. So we're gonna make at least two, maybe three different holiday cocktails over the next month or so. This one's super good, it's a Gingerbread Eggnog, I can't remember where I found this recipe.

Behind me I've got this wall to floor liquor cabinet which has a ton of different recipes that have kind of scrolled away over the years, I like just bind them together with a rubber band, and I was just going through it I don't know, three, four weeks ago kind of looking at stuff for holiday cocktails because there was like this peppermint thing I made a couple years ago that I really liked. There's a really nice apple whiskey drink that I make, it's super easy by the way, so here's a freebie.

For a cold night, get some flavored apple whiskey, heat it up in the microwave for like, you know, 20, 30 seconds so it gets nice and warm. Take some whipped cream, put it on top and take some caramel sauce and drizzle that on top. That is money, great for cold eating, but I was looking for some recipe that I could not find and I couldn't remember what it was called and I came across this Eggnog recipe, and I had never had egg dog before in my life because to me egg dog sounded absolutely disgusting, like I like eggs at breakfast but the nog part, I don't know, I just never really could get into it.

I've never had it, so I didn't really know but it just sounded nasty, so I always kind of stayed away from it, but I decided to make it. So I went out and got some classic eggnog yay uh and tried it and it was okay, it needed something a little bit extra, so I kind of played it a little bit, added some different sugars, added some molasses. Add a little spicy ginger and it turned out to be awesome, right, so this is that recipe, this is kind of the modified recipe of this, this gingerbread eggnog and i called the Gingerbread Eggnog because we're going to use a couple different things in it, we're gonna use some ground ginger, right, and we're gonna use some I think I said you guys could get either cinnamon sugar or mascara sugar.

I'm gonna use muscovado sugar, this dark muscovado sugar, I'll just show you guys what it is. This stuff you get the grocery store, it's kind of a specialty sugar for baking, and it's got a very heavy gingerbread taste, so I imagine bakers probably use this in gingerbread cookies and stuff, but it's super spicy, it's super good. And the drink is actually really easy to make, but it's got this this great holiday flavor, and that's why I love it, and it uses eggnog, which I thought was cool.

So let's go ahead and get started, it's a super easy thing to make, let's talk about the Ingredients first. So I talked about the muscovado sugar. Cinnamon sugar works really well too. Got a little bit of ground ginger, right, gonna need that. The main ingredients, we're gonna have vodka. I just use this blue star stuff, you guys Know, I'm not massive vodka fan. I get this stuff at Total One for like 20 bucks a half gallon. It's a like a 9, an 89 or 90 point rated vodka. It's super inexpensive, it really is clean, it's super sharp and clean, so that's what I like about it.

And that's kind of my house vodka, so I'm going to use that. We're going to use some coffee liqueur. This stuff is amazing, I used to drink XO a lot. An XO's about 35, 40 bucks for about a fifth of coffee liqueur. This stuff is amazing, I got this stuff at Total One on the recommendation of one of the guys there and I've never gone back. This stuff is absolutely amazing and it's about 18 bucks a fifth for this coffee liqueur. This is the stuff that we used in our Espresso Martinis that we made months ago. We're gonna use some of grandma's molasses.

So I got some molasses, and that's it, about the only other thing you're going to need. Martini glass, and I've got a little plate for the sugar, because we're going to rim this glass. I've got some water here and a little paper towel. We're going to rim the glass and put that sugar on there, right. Oh, and whipped cream, because who doesn't like whipped cream. So this drink is super easy to make, so let's go ahead and make it. Let's go ahead and start with the pours and the booze.

It's really easy, it's about, it's about one part of everything. So I'm gonna make this for one drink first and I'll tell you kind of the proportions to make like a more of a pitcher, like if you're making drinks for three or four people, what those ingredients are gonna be, it's, it's a one to one measure, so it's pretty easy to figure out, but we're going to start with one ounce of vodka, oops, that was two, let's go one.

Okay, there's our vodka. And this is, the these drinks are typically, they're pretty boozy, but I typically don't add a whole lot of extra alcohol like I would to some of my other cocktails, because you can offset the balance of the sugars. I think we're going to use one ounce of coffee liqueur. There we go.

Okay. We're going to use an ounce of eggnog. I don't know if you're supposed to shake it or not, but I'm going to shake that. An ounce of eggnog in here. Yummy. There we go, got an ounce of eggnog in there. Okay, now we're going to get about three quarters of a teaspoon of molasses, and this is kind of the tough part.

Depending on how much you like that gingerbread taste is going to depend on how much molasses you put in here. I found that you can have too much, if you put in a little too much, it tastes like a gingerbread cookie. I kind of back it off a little bit, you should use about three quarters of a teaspoon of this stuff. I'm going to use, I'm going to use one teaspoon here because this molasses is super thick and it won't actually come out of there, so I got getting some rid of some of this stuff, so I get about three quarters of a teaspoon in there, but the molasses is one of those things that you probably want to play with.

I would start on the low side first and add more if you like it. Look at that stuff, I mean it's thick as I'll get up. Right, so I'm gonna switch that around in there and try to get some of that up. Okay, there we go. Another molasses in there, and now the last thing we're going to add here, we're going to add a pinch of this ground ginger, it takes this Ground ginger.

Add a nice, nice pinch. Wasn't much of a pinch, there we go. That's a little better. Nice pinch of that, okay so, one ounce vodka, one ounce coffee of the core, one ounce eggnog. Three quarters of a teaspoon, not a tablespoon, teaspoon of molasses. And a pinch of ground ginger. Okay, we've got that in our shaker, we're going to add ice core shaker here.

Okay, now before I shake this up, so we're all ready to drink. Let's go ahead and rim this glass here. Now, moscovado sugar, cinnamon sugar is easier to do this with, moscovado is much more clumpy, so I'm just gonna take some water, right, put it on a paper towel here. Get that paper towel good and wet. I'm just gonna go right around the rim of that.

Okay, I'm gonna take these crumbly pieces here. I'm just gonna kind of try to crumble it on there. So I'm not doing a very good job here, guys. I really want my margarita rimmer. But I don't have it because I lost it someplace. I blame it on Molly, she's probably got it somewhere.

Again, cinnamon sugars can probably work Better than moscow, because moscovado is more like a brown sugar, it's much thicker. But you don't need a lot, see just a little bit on the rim there. Perfect, okay so we've got our martini glass ready. Everything in the shaker. Okay, pour this bad boy out. Look at that, it looks like a gingerbread cookie, man.

It looks like mud, does not taste like mud, I guarantee you that much. Okay. Can you smell it, oh man, it's got a nice gingerbread taste. It smells, smells, smells like a gingerbread cookie, last thing I'm gonna do. Whipped cream. When you can put whipped cream on a drink, dude, do it. And that's all about personal taste, about how much you want.

That's what I'm doing right there. So cheers is the eggnog, or the gingerbread eggnog. Oh, that is super yummy. Like this is just screams to me like Christmas, it's got a ton of flavor. It's nice and thick, it's like almost milk shaky, but it's got a lot of flavor, the coffee liqueur definitely comes out.

Coffee liqueur is probably, probably one of those things that you can play with a little bit as well. Then what you like, some popular cores are stronger than others, you could probably, I hesitate to say you'd use Bailey's, I think Bailey's would change the taste of this a little bit too much. But you might substitute Bailey's for coffee liqueur. It might be okay, bourbon cream is probably not something I would use in this. I don't think the bourbon cream and the vodka would go well together at all, in fact I think that it might curdle a little bit, so I would not use bourbon cream.

I would stick with the coffee liqueur, maybe Bailey's, but again super easy to make. One ounce of vodka, one ounce of coffee of the core, one ounce of eggnog. Three quarters of a teaspoon of molasses, and a pinch of ginger, ground ginger, if you want to make this a little bit bigger. It's essentially one to one, right, so it's like a cup, or like a cup of vodka, cup of eggnog, a cup of coffee liqueur.

About two tablespoons, right, about two tablespoons of molasses, and again you know, more pinches of ginger, so gingerbread eggnog is awesome. Super good, so I know we're gonna have at least one more really good holiday drink that I'm gonna make for us. Maybe two, we won't do this next week because everyone's gonna be you know, doing the thanksgiving drink up thing anyway, so you don't need me to help you there.

But I am going to in two or three weeks, we'll do a, a decadent chocolate martini. Which is fantastic. It is, it is amazing, like this, this gingerbread eggnog is good. But I started with this one, I'm going to finish with the chocolate martini, because that thing is freaking amazeballs, it takes a little bit more prep work, but it's still super easy to make and you will impress your friends. So we'll definitely do that one, we'll probably do that in two or three weeks.

I might fit another one in there as well, we'll see how it goes. But, I hope you guys like this, I think you will, it's super tasty, it's totally seasonal. It's a great drink, super easy to make, and as far as booze goes, it's like the ingredients are really inexpensive, so it's a great yummy, inexpensive holiday cocktail, highly recommended. Anyway guys, hope you guys like it, hope you learned something.

I hope you go out and make one if you haven't, again, the the dark muscovado sugar's what I use, cinnamon sugars, you can use as well, I like the muscovado because it tastes a lot like gingerbread from a baking perspective, so it's really good on the rim of a glass. But have fun with the guys, in a couple weeks we'll have something else within two or three weeks, probably that decadent chocolate martini, which is amazing, and with that guys, have a great weekend.

Some of you I know are getting college kids home this week. Enjoy that, enjoy them, have a great Thanksgiving. Be very safe, be careful, and I don't know, have fun. Cheers guys.