Go Back

Gingerbread Eggnog Shooters

Creamy, spiced eggnog served in a cookie butter-rimmed glass, topped with a towering swirl of whipped cream and a snowflake gingerbread cookie.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 shooters
Course: Dessert, Drinks
Cuisine: American, Holiday
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Drink
  • 3 cups prepared eggnog chilled
  • 0.5 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
The Rim
  • 0.5 cup cookie butter gingerbread or speculoos
  • 1 tsp coconut oil for shine
  • 0.5 cup coarse sugar sparkling white
Toppings
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 6 snowflake gingerbread cookies

Equipment

  • Shooter glasses
  • Mixing pitcher
  • Piping bag with star tip
  • Small microwave-safe bowls

Method
 

  1. Chill shooter glasses in the freezer for 15 minutes.
  2. Melt cookie butter and coconut oil until glossy; dip glass rims into the mixture.
  3. Roll the coated rims in coarse sparkling sugar until fully covered.
  4. Whisk eggnog, heavy cream, nutmeg, and ginger in a pitcher; pour into glasses.
  5. Whip heavy cream and powdered sugar until stiff peaks form.
  6. Pipe a large swirl of whipped cream onto each shooter.
  7. Place a snowflake gingerbread cookie into the cream and dust with cinnamon.
  8. Serve immediately while the eggnog is cold and the cream is fresh.

Notes

For an adult version, add 1/2 ounce of spiced rum to each glass before pouring the eggnog.