Gingerbread Eggnog recipe

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Ingredients

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

Nutrition Info

510.4 calories
carbohydrate: 35.2 g
cholesterol: 294.4 mg
fat: 32.3 g
fiber: 0.1 g
protein: 9.8 g
saturatedFat: 19 g
servingSize: -
sodium: 166.4 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

Recipe Yield

8 servings

Recipe Note

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

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