In The Raw® Sweeteners Recipe ⤑ Gingerbread Eggnog

Sweetened with molasses and agave, this gingerbread rum eggnog is easy to cook up to 1 month ahead and enjoy throughout the holidays.

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

Cooking Directions

1. In a large saucepan, heat half-and-half until steaming.
2. 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.
3. 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.
4. Refrigerate until chilled, 8 hours. Eggnog will keep, refrigerated, up to 1 month.

Nutrition Facts

• calories510.4
• carbohydrateContent35.2 g
• cholesterolContent294.4 mg
• fatContent32.3 g
• fiberContent0.1 g
• proteinContent9.8 g
• saturatedFatContent19 g
• sodiumContent166.4 mg
• sugarContent6.4 g