‘Tis the season for spirited soirees with friends and family—with festive spreads the centerpiece of celebrations. When contemplating ways to capture the spirit of the season in the kitchen, consider sticking with the classics.

Homemade eggnog is a perfect complement to any holiday tradition, with its history in American homes as sweet and rich as the creamy beverage itself. Many colonists braved the winter weather to visit loved ones during the holidays and warmed up with a cup of eggnog after their journeys, according to the Virginia Egg Council.

A holiday favorite today, more than 15 million gallons of eggnog are consumed by Americans annually, according to Smithsonian Magazine.

Homemade eggnog can be customized with milk, sugar and spices of choice, but incorporating its star ingredient requires careful preparation to achieve the right consistency and eliminate food safety concerns.

Click here for tips on safely preparing eggnog at home.

Celebrate tradition by pairing your homemade eggnog with another holiday classic—ginger cookies. A soothing sip of the creamy, spiced beverage paired with a spiced, sugary bite make for a memorable medley.

Homemade Eggnog

6 eggs
¼ cup sugar
1 quart milk, divided
1 teaspoon vanilla

Optional garnishes/stir-ins:

ground nutmeg
ice cream
whipped cream
spirits

In a large bowl, beat together eggs and sugar until thoroughly blended. Set aside.

Heat 2 cups of milk over high heat until bubbles form at the edges, about 5 to 6 minutes. Stir the heated milk into the egg mixture. Cook over medium heat until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°, about 5 to 6 minutes.

Stir in the remaining 2 cups of milk and vanilla. Chill immediately.

Serve in small cups and garnish with ground nutmeg, ice cream, whipped cream, brandy, rum or whisky.

—Recipe adapted from the Virginia Egg Council


Chewy Gingerdoodle Cookies

¾ cup salted butter, at room temperature
1 cup dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup unsulphured molasses
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
sugar for rolling

Heat oven to 350°.

In the bowl of a stand mixer with the paddle attachment, cream the butter and dark brown sugar until well combined, about 3 minutes. Scrape down the bottom and sides of the bowl as needed.

Add the egg and vanilla, and mix an additional 2 minutes.

With the mixer running on low, gradually drizzle in the molasses and mix until fully combined.

Add the flour, baking soda, cinnamon, ginger and cloves. Mix until the dough forms and starts to pull away from the sides of the bowl, about 2 minutes.

Portion out 1 tablespoon each of the cookie dough onto a parchment-lined sheet pan using a cookie scoop. Chill for about 30 minutes, or until firm enough to handle.

Line two cookie sheets with parchment paper.

Roll each tablespoon of dough into a ball with your hands. Roll each ball in sugar until it’s completely covered before placing on the cookie sheets.

Bake one sheet at a time for 10 minutes. Remove the cookies from the oven and bang the pan on the counter 2-3 times to help the cookies flatten. Sprinkle them with extra sugar if desired.

Let the cookies cool on the hot cookie sheet for 4-5 minutes, and then transfer them to a cooling rack.

—Recipe adapted from the American Egg Board.