Gingerbread Eggnog
Lightly spiced eggnog with molasses, dark rum and a kick of ginger. Naturally sweetened with Agave In The Raw®.
Servings: 18
Prep Time: 20 minutes
Cook Time: 10 minutes
Share to:
Share to Facebook Share to PinterestIngredients
- 8 cups half-and-half
- 8 egg yolks
- 1/2 cup Agave In The Raw
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 3/4 cup dark rum
- 2 teaspoons vanilla
Directions
- In a large saucepan heat half-and-half until steaming.
- In a medium bowl whisk to combine yolks, agave, molasses, ginger, nutmeg, cinnamon, and salt. Pour half of hot half-and-half into yolk mixture, whisking constantly. Pour yolk mixture into remaining half-and-half.
- Gently heat half-and-half mixture until it reaches 180℉. Take off heat, let cool completely at room temperature, then whisk in rum and vanilla. Refrigerate until chilled, 8 hours. Eggnog will keep, refrigerated.
