Gingerbread Eggnog

In a large saucepan, heat half-and-half until steaming.n

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.n

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.n

Refrigerate until chilled, 8 hours. Eggnog will keep, refrigerated, up to 1 month.n