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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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
8 hrs 30 mins
total:
8 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat half-and-half until steaming.

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  • 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

510 calories; protein 9.8g; carbohydrates 35.2g; fat 32.3g; cholesterol 294.4mg; sodium 166.4mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 barely even a drink it's easier to eat with a spoon than sip! I spooned it into smoothie containers to bring to the party. But it is perfectly spiced for that gingerbread taste and with just the right alcoholic bite Read More
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