Gingerbread Eggnog Recipe

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.