Gingerbread Cookie EGGNOG


Christmas is almost here and that means it’s time for a Special Christmas Eggnog with DIY Gingerbread Cookie Syrup. I know I should have posted this episode a lot earlier, so you could properly prepare for this year's holidays but I hope that you’ll still have time to stock up for everything you need to make this amazing eggnog. This year’s holidays are a lot different than what we’re used to, but this shouldn’t stop us from enjoying great food and drinks with our close ones (even if it has to be done virtually). ‘Cocktail Time’ team wishes you a Merry Christmas!


Special Christmas Eggnog

• 2 eggs (separate yolks from the whites)

• 75 ml (2.5 oz) gingerbread cookie syrup*

• 120 ml (4 oz) heavy cream

• 180 ml (6 oz) milk

• 120 ml (4 oz) Diplomatico Mantuano rum

• 30 ml (1 oz) Sherry Nectar Pedro Ximenez

• 4 drops saline solution


Start by separating two eggs and place the egg whites in the fridge. Add the yolks to a blender and set it to the lowest speed. After about 30 seconds add gingerbread cookie syrup. Let that mix for another 30 seconds on low speed before adding cream. At this point, you can set it to a higher speed, for about 30 seconds. Then add milk. Add Diplomatico Mantuano rum and Nectar Pedro Ximénez Sherry and saline solution. After it’s all well incorporated, transfer to a bowl and place in the fridge for a couple of hours to chill. Then lightly beat egg whites to get soft peaks. Gently fold the egg whites into the eggnog. We don’t want the egg whites to lose its fluffiness, but we still need everything to be incorporated. The finishing touch, for that perfect eggnog aroma, is to grate some nutmeg over the top. And this is ready to be served in your chilled glasses of choice.


DIY Gingerbread Cookie syrup

• 130 g demerara sugar

• 20 g muscovado sugar

• 61 g forest honey

• 10 g fresh ginger

• 1 g Ceylon cinnamon

• 4 cloves

• 2 cm vanilla bean splitter

• nutmeg grated

• 89 g water


Add everything to the sous vide bag and seal it and place it in sous vide water bath set to 60° C (140° F) for 5 hours. Once the syrup is done, and still warm, cut open the bag and strain it through a cheesecloth and it’s ready to be bottled. Alternatively, you could try making this syrup in a pot over low heat (with a lid on top to prevent water from evaporating) but then you’re probably better off using ground spices and heating the syrup for about 10 minutes after the sugars have dissolved. This syrup can also be used to make winter riffs on classic cocktails, like the Old Fashioned or Espresso Martini.


#eggnog #holiday #gingerbread



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