Gingerbread Eggnog with Ginger Syrup

Recette de cocktail - Monsieur Cocktail - Patrice Plante -  eggnog au pain d'épices
Ingredients :

1 cup rum (spicy or amber)

½ cup (125 ml) ginger syrup

4 eggs separated

½ cup (125ml) sugar

3 ½ cups (875 ml) milk

1 cup 35% cream

¾ c. 1/2 tsp (3 mL) ground cinnamon

½ grated nutmeg

Mint and cinnamon (for garnish)

Preparation :

Separate egg yolks and egg whites into 2 bowls.

Whisk the egg yolks with 1/4 cup of the sugar until smooth.

Add the rum, syrup, cream, milk, cinnamon and nutmeg to the egg yolk mixture in a punch bowl or serving bowl and mix well.

In the bowl of egg whites, add the rest of the sugar and whisk until stiff.

Pour 2/3 of the beaten eggs into the serving bowl and serve the guests in mugs.

Garnish each cup with a ladle of remaining beaten eggs, cinnamon and mint.

About our Gingerbread Eggnog with Ginger Syrup

An eggnog in perfect harmony with your gingerbread or molasses cookies, it will charm the whole family and allow you to spoil your family. It is also a perfect host gift in a DIY version in a Masson jar with rope and cinnamon sticks!