▶️ How to make Gingerbread-Molasses Cookies with Homemade Eggnog | Livestream

Directions 📝

For the Cookies 🍪

1. Make sure your oven is preheated to 350F and line two sheet trays with parchment paper and pan spray.

2. In a medium mixing bowl, whisk together the sugar, molasses, eggs, and tempered butter.

3. Set aside ½ cup of flour for pressing the cookies.

4. In another medium mixing bowl, combine the spices, baking soda, Balinese Truffle Salt, and remaining 1½ cup flour.

5. Slowly incorporate the dry mix into the wet mix.

6. Scoop the dough into golf ball sized dough balls and roll in your hands to round the scoops.

7. Place the dough balls onto a parchment lined baking sheet leaving 1-2 inches between each dough ball.

8. Using the flat side of a glass, dip it into the reserved flour and then press your cookie dough balls into flat sheets.

9. Bake at 350F for 7-12 minutes or until they are golden brown and set.

For the Eggnog 🥚

1. In a medium saucepan over medium-high heat, bring the milk, cream, a pinch of Balinese Truffle Salt, and a generous shaving of nutmeg and cinnamon to a simmer.

2. Meanwhile, whisk together the egg yolks and sugar in a medium mixing bowl.

3. Ladle small amounts of the hot milk and cream into the egg mixture to temper.

4. Once almost all of the hot milk and cream has been added, add the entire mixture back into the saucepan.

5. Continue cooking on very low heat, whisking constantly, until it comes to a simmer and thickens slightly.

6. Remove from the heat and stir in ¼ teaspoon of vanilla extract.

7. Serve hot or chilled, in your favorite Holiday mug along with 2 ounces of brandy, Cognac, rum, or whiskey if desired. Finish with freshly grated cinnamon and nutmeg. Cheers!