Spiced Gingerbread Eggnog
INGREDIENTS
1 oz gingerbread syrup see recipe
1 ½ oz chilled Iceberg Vodka
4 oz eggnog
Cinnamon and nutmeg for garnish.
3 tsp. cinnamon sugar
For Gingerbread Syrup
1 cup water
1 ½ cups cane sugar
1 ½ cups fresh ginger, sliced
3 cinnamon sticks
4 cloves
3-4 whole star anise
1 whole nutmeg, halved
DIRECTIONS
Use a bit of syrup to rim your glass. Swirl your glass in cinnamon sugar to create rim.
Fill a shaker with ice. Add syrup, vodka and eggnog. Shake 5-10 times.
Strain into prepared glass filled with ice. Garnish with freshly grated cinnamon and nutmeg. Serve with mini gingerbread cookies for that added holiday touch!
For Gingerbread Syrup
In a medium sauce pot add syrup ingredients. Bring to a gentle boil and reduce heat to medium low and simmer for 30 minutes.
Remove from heat and strain through a fine mesh sieve into a 12 oz mason jar. Allow syrup to fully cool before using and storing.
Store sealed for up to 2-3 months.
