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Ingredients8 h 45 m servings 510
Original recipe yields 8 servings
- 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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Per Serving: 510 calories; 32.3 35.2 9.8 294 111 Full nutrition
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