Gingerbread Rum Delight

This delightful cocktail combines the rich flavors of rum, molasses, and agave with the warm spices of ginger, nutmeg, and cinnamon, creating a unique gingerbread eggnog enriched with egg yolks and half-and-half. The result is a creamy and indulgent drink that is perfect for the holiday season or any festive gathering.

Gingerbread Rum Delight

A creamy and indulgent gingerbread eggnog cocktail with rum, molasses, and warm spices, perfect for the holiday season.

4.12 from 29 votes
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Ingredients

  • 1 cup half-and-half
  • 1 egg yolk
  • 1 tbsp Agave In The Raw
  • 1 tbsp molasses
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cinnamon
  • Pinch of fine sea salt
  • 3 tbsp dark rum
  • 1/2 tsp vanilla extract

Instructions

  1. In a saucepan, heat the half-and-half until steaming.
  2. In a bowl, whisk together the egg yolk, agave, molasses, ginger, nutmeg, cinnamon, and salt.
  3. Slowly pour half of the hot half-and-half into the yolk mixture, whisking constantly.
  4. Pour the yolk mixture into the remaining half-and-half and gently heat the mixture until it reaches 180 degrees F.
  5. Remove from heat and let it cool to room temperature, then whisk in the rum and vanilla.
  6. Refrigerate the eggnog until chilled, for at least 8 hours. The eggnog can be kept refrigerated for up to 1 month.