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Gingerbread Coffee with Eggnog Chantilly Creme Recipe

Eggnog chantilly made with eggnog plus whipped cream – coffee with a gingerbread twist – make for a memorable holiday beverage. You’ll love this recipe!

Recipe courtesy Jennifer Dunham Luby of Second City Soiree.

Servings: 4

Active time: 25 minutes

Total time:

Eggnog Chantilly



Eggnog Chantilly

  1. Freeze metal bowl and mixer whisk attachment or beaters for at least 15 minutes.
  2. Combine whipping cream and eggnog in bowl. While mixer is beating, slowly incorporate sugar. Continue beating until soft peaks form.


  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch allspice
  • pinch ground cloves
  • 1 Tbsp molasses
  • 8 Tbsp coarse ground coffee beans
  • 24 oz boiling water


  1. Combine all coffee ingredients except water, in a French press. If you don't have a French press, you can use any container, even a coffee pot, as long as you have a very fine strainer.
  2. Add boiling water and brew for 6 minutes.
  3. Plunge the press (or strain) and pour into an Irish coffee glass.
  4. Add Eggnog Chantilly and garnish with ground nutmeg.

Nutrition Facts

Serving Size (6 oz mug)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 180
Calories from Fat 130
Total Fat 15g (23% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 70mg (23% DV)
Sodium 30mg (1% DV)
10g (3% DV)
Dietary Fiber 0g (0% DV)
Sugars 7g
Protein 2g
Vitamin A 10%
Vitamin C 0%
Calcium 4%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.