GINGERBREAD EGGNOG

Gingerbread Eggnog image

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

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 8h45m

Yield 8

Number Of Ingredients 10

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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

Steps:

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 degrees F. Take off heat, let cool completely to room temperature, then whisk in rum and vanilla.
Refrigerate until chilled, 8 hours. Eggnog will keep, refrigerated, up to 1 month.

Nutrition Facts : Calories 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, Sodium 166.4 mg, Sugar 6.4 g