Gingerbread Eggnog

Sweetened with molasses and agave, this gingerbread rum eggnog is easy to cook up to 1 month ahead and enjoy throughout the holidays.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 510 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ cup molasses
• 8 egg yolks
• 2 teaspoons vanilla
• ¼ teaspoon fine sea salt
• 8 cups half-and-half
• ½ cup Agave In The Raw®
• ¾ cup dark rum

Recipe Instructions

Step 1

In a large saucepan, heat half-and-half until steaming.

Step 2

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.

Step 3

Gently heat half-and-half mixture until it reaches 180 degrees F. Take off heat, let cool completely to room temperature, then whisk in rum and vanilla.

Step 4

Refrigerate until chilled, 8 hours. Eggnog will keep, refrigerated, up to 1 month.