Gingerbread Rum Eggnog

Prep Time 15 min
Cook Time
Serves 4


Whipped Cream

1 cup Alta Dena Heavy Whipping Cream

2 tablespoons sugar



½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

2 cups (16 ounces) eggnog

2 to 4 shots (2 to 4 ounces) dark or white rum

4 cinnamon sticks, small gingerbread men or ginger snap cookies

How to

  1. To make whipped cream, in large mixer bowl beat whipping cream at medium-high speed until soft peaks form. Add sugar; continue beating until stiff peaks form.  Set aside.
  2. To make eggnog, in 4 cup measuring cup stir together allspice, cinnamon, ginger, cloves and nutmeg; reserve ½ teaspoon spice mixture. Add eggnog and rum to remaining spice mixture; whisk to fully combine.
  3. Pour into 4 glasses; top with whipped cream; sprinkle with reserved ½ teaspoon spice mixture. Garnish each with cinnamon stick, gingerbread men or ginger snap cookies.