Add a little spice to your eggnog, add a little spice to your life with this double dose of ginger- ginger infused brandy (or rum or whiskey) adds a kick to the eggnog while a gingersnap simple (ish) syrup adds a hint of cookie to your cream.

I’m sure there are other uses for this gingersnap simple syrup but of all I’ve tried gingersnap whipped cream seems to be the best: subtly sweet and spicy it is the perfect foil for sometimes too sweet for me store bought eggnog.

Ginger Infused Eggnog with Gingersnap Spiced Whipped Cream

spice up your holiday nog with the warming heat of ginger and gingersnap spices

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Prep Time 1

Cook Time 5

Course Cocktail, Drinks

Servings drinks

Ingredients

ginger infused brandy

2 tbsps ginger puree (you could use fresh chopped ginger instead but up your infusion time the larger the pieces of ginger)
8 ounces brandy, or eggnog booze of choice we like St. Remy

eggnog

ginger snap spiced whipped cream

1/2 cup heavy cream
1-3 tbsps ginger snap simple syrup see below

ginger snap simple syrup

1 tsp ground ginger
1 tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg
2 tbsp molasses
1/2 cup cane sugar
1/2 cup boiling water

Instructions

ginger infused brandy

combine ginger puree and brandy and allow to infuse for at least 30 minutes for ginger puree or longer for chopped fresh ginger
strain through a fine mesh sieve before using

ginger snap simple syrup

combine all ingredients in a small saucepan or heat proof jar and combine throughly
this will keep indefinitely covered in the fridge but the spices will settle so shake throughly before use