Ingredients:

  • 1 ½ cups (150g) gingersnap cookies, coarsely crushed
  • ¼ cup (30g) chopped pecans or walnuts (optional), toasted
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 cups (473ml) heavy cream, chilled
  • 1 cup (236ml) store-bought eggnog (full-fat recommended)
  • ¼ cup (30g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) dark rum or bourbon (optional)
  • Pinch of nutmeg, freshly grated

Instructions:

  1. Prepare the Gingersnap Crumble: Combine the crushed gingersnaps, toasted nuts (if using), and melted butter in a bowl. Mix well until evenly moistened. Set aside.
  2. Whip the Cream: In a chilled mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
  3. Make the Eggnog Cream: Gradually add the sugar, vanilla extract, and rum (if using) to the whipped cream, continuing to beat until stiff peaks form.
  4. Gently Fold: Gently fold in the eggnog and nutmeg into the whipped cream mixture until just combined. Be careful not to overmix.
  5. Chill: Cover and refrigerate the eggnog cream for at least 1 hour to allow the flavors to meld and the cream to firm up.
  6. Assemble the Parfaits: Layer the gingersnap crumble and eggnog cream in the parfait glasses. Repeat layers, ending with a dollop of eggnog cream and a sprinkle of gingersnap crumble on top.
  7. Serve: Serve immediately or chill for later.