Gingerbread eggnog is a dairy-free holiday eggnog made with oat or coconut milk steeped with Red Rose Gingerbread Cookie tea. Twenty minutes on the stove, a couple of hours in the fridge, and a full pitcher for the table.
How to make gingerbread eggnog
The short version: steep 3 Red Rose Gingerbread Cookie tea bags in 3 cups of chilled oat or coconut milk. Heat it with cinnamon, nutmeg and salt, whisk it slowly into 6 egg yolks, then thicken, stir in molasses, strain and chill for 2 to 4 hours.
What you need
Step by step
-
Steep5 to 10 min
Steep 3612 tea bags in 3 cups6 cups12 cups of chilled oat or coconut milk. -
Whisk
Whisk the egg yolks in a bowl until smooth and pale. -
Simmer
Heat the milk, cinnamon, nutmeg and salt in a saucepan until simmering. -
Temper
Slowly whisk the warm milk into the egg yolks. -
Thicken3 to 5 min
Pour it back into the saucepan and whisk over medium heat until thickened. -
Chill2 to 4 hrs
Off the heat, stir in the molasses and rum. Strain into a pitcher and chill.
Why brew eggnog with Gingerbread Cookie tea?
It puts the gingerbread spice right into the milk, so you skip a long spice list. It's an herbal dessert tea, lightly sweetened with stevia.
Gifting it? It's in the Holiday Ornament Bundle.
What does gingerbread eggnog taste like?
Like a gingerbread cookie, poured into a glass.
How do you make the best eggnog?
- Steep the full 10 minutes. More time means more gingerbread spice.
- Temper slowly. Keep whisking as the warm milk goes in, so the eggs stay smooth.
- Chill at least 2 hours. It thickens and the flavors settle in the fridge.
Gingerbread eggnog FAQs
What is gingerbread eggnog?
It's a dairy-free eggnog made with oat or coconut milk steeped with Red Rose Gingerbread Cookie tea, then thickened with egg yolks and finished with molasses, cinnamon and nutmeg. Red Rose makes black teas and herbal dessert teas like Gingerbread Cookie, so the gingerbread flavor comes straight from the tea bag.
Is this eggnog dairy-free?
Yes. It's made with oat or coconut milk instead of milk and cream, so there's no dairy in it. It does contain egg yolks, which give eggnog its classic thick, custardy texture. Oat milk keeps it lighter and coconut milk makes it richer, so pick whichever you like best.
Can I make gingerbread eggnog without alcohol?
Yes. The rum is optional, so leave it out for a holiday mocktail the whole family can enjoy. For adult guests, stir in a quarter cup of dark or spiced rum per pitcher when you add the molasses, or pour a splash into individual glasses so everyone can choose.
How do I keep eggnog from scrambling?
Temper the eggs. Pour the warm milk into the yolks slowly, whisking the whole time, so the eggs warm up gradually instead of cooking. Then return everything to the pan over medium heat and keep whisking until it thickens. Straining it into the pitcher catches any small lumps.
How long does homemade eggnog keep?
Kept tightly covered in the fridge, this gingerbread eggnog keeps for up to 3 days. It needs at least 2 hours of chilling before serving, so it's an easy make-ahead drink for holiday dinners. Give it a good stir before pouring, since it can settle as it sits.
Why use tea in eggnog?
Steeping Red Rose Gingerbread Cookie tea in the milk adds gingerbread spice without extra steps or a long list of spices. It's an herbal dessert tea, lightly sweetened with stevia, so the flavor comes through warm and cozy, and the molasses adds the deep, classic gingerbread finish.
Where can I buy Gingerbread Cookie tea?
Right here. Three bags for the eggnog, the rest for cozy evenings.
Did you make this recipe?
Make sure to mention @redroseteaus!