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 caloriescarbohydrate: 35.2 gcholesterol: 294.4 mgfat: 32.3 gfiber: 0.1 gprotein: 9.8 gsaturatedFat: 19 gservingSize: -sodium: 166.4 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Gingerbread Eggnog
Directions
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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.