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My review
Gingerbread Eggnog
81
In The Raw
"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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Ingredients
8 h 45 m servings 510Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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12/24/2019
I've never made eggnog, but I've done custards before so I felt comfortable tempering the eggs. I made a half-batch but otherwise followed the recipe. And... it's delicious but super thick. It's...