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Gingerbread Eggnog

Gingerbread Eggnog

Lightly spiced eggnog with molasses, dark rum and a kick of ginger. Naturally sweetened with Agave In The Raw®.

Servings: 18

Prep Time: 20 minutes

Cook Time: 10 minutes


8 cups half-and-half
8 egg yolks
1/2 cup Agave In The Raw
1/4 cup molasses
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon 
1/4 teaspoon fine sea salt
3/4 cup dark rum
2 teaspoons vanilla


  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℉. Take off heat, let cool completely at room temperature, then whisk in rum and vanilla. Refrigerate until chilled, 8 hours. Eggnog will keep, refrigerated.