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Week #2 of Our Proof Cocktail Recipe Guide

This week’s festive favourite combines award winning proof whisky and homemade gingerbread eggnog…if you have never made your own eggnog you must try it.

We give you…

The Gingerbread Eggnog by Proof Whisky

1 1⁄2 oz proof whisky • homemade eggnog or store bought • 1⁄2 oz gingerbread simple syrup* • freshly grated nutmeg and cinnamon for garnish


4 cups milk
3 extra-large eggs
pinch salt
1 tablespoon vanilla extract freshly grated nutmeg

Whisk together the milk, eggs and salt in a bowl that can go into the microwave, or else in a bowl that can be used as the top of a double boiler. Cook the eggnog for 2 minutes on high in the microwave, then stir well. Repeat until the eggnog is slightly thickened – 8 to 10 minutes. Let cool. Cover and refrigerate until well chilled. OR cook the eggnog over a pot of gently boiling water, whisking constantly, until thickened. Let cool. Cover and refrigerate until well chilled. To serve, shake or stir the eggnog well. Mix in the vanilla.

*Gingerbread Syrup

2 cups water
1⁄2 tsp ground nutmeg
1 tbsp molasses
1 1⁄2 tablespoon of fresh grated ginger, 2 tsp vanilla extract
6 cloves
1 cinnamon stick
half a teaspoon vanilla extract
1 cup white sugar
1/2 cup of light brown sugar

Place the water, ginger, cloves, nutmeg, cinnamon and vanilla in a saucepan over a medium heat. Bring to the boil, lower the heat and simmer for about 15 minutes. Strain the mixture.

There should be about 1 1⁄2 cups of liquid. Add more water to make up the 1 1⁄2 cups. Stir the sugars into the flavour infused water and stir until dissolved. Return to the heat and reduce to a runny syrupy consistency, stirring occasionally (about 5 minutes). Pour into clean bottle or jar. Let cool and store in the refrigerator for up to 2 weeks.