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Gingerbread (s)nog under the mistletoe recipe

3 ratings

Infused with all sorts of festive spices, this gingerbread latte liqueur (a Good Housekeeping Christmas Taste Test Winner) version of the classic winter eggnog is warming and familiar, and a perfect alternative to mulled wine. See method

Serves 4
8 mins to prepare and 2 mins to cook
339 calories / serving

Ingredients

160ml semi-skinned milk
160ml single cream
⅛ tsp ground nutmeg, plus extra to serve
⅛ tsp ground cinnamon
½ tsp vanilla essence
2 eggs
50g golden granulated sugar
150ml Tesco Finest gingerbread latte Irish cream liqueur
50ml Tesco Finest Highland single malt Scotch whisky
Mini gingerbread men, to serve (optional)

Shop ingredients

Each serving contains

Energy
1415kj
339kcal 17%
Fat
18g 25%
Saturates
10g 50%
Sugars
25g 27%
Salt
0.3g 4%

of the reference intake
Carbohydrate 24.6g Protein 6.4g Fibre 0.2g

Method

Place a small saucepan over a low heat. Add the milk, cream, spices and vanilla essence. Heat gently for 2 mins until steaming, not boiling.
Meanwhile, in a medium bowl, whisk together the eggs and sugar for about 1 min until frothy and the sugar has dissolved. Add the gingerbread liqueur and the whisky.
When the milk is steaming hot, pour it into the egg mix, stirring all the time. Transfer back to the warm pan for 1 min, stirring.
Divide into 4 latte glasses. Garnish with a dusting of nutmeg and a gingerbread man, if you like.

Tip: This cocktail can also be served cold, or get ahead by making the night before and warming gently before serving - the mixture keeps for a couple of days in the fridge.

See more Christmas cocktail recipes