GINGERBREAD EGGNOG

Ingredients

• 1 cup (250 mL) milk
• 1/2 cup (125 mL) light cream (10%)
• 1/2 cup (125 mL) pasteurized liquid egg product
• 2 tbsp (25 mL) fancy molasses
• 1 tbsp (15 mL) packed golden brown sugar
• 1/2 tsp (2 mL) vanilla
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) ground ginger
• Pinch nutmeg
• Pinch ground cloves
• Whipped cream, optional
• Cinnamon, optional

Directions

1. Place first 10 ingredients (milk through cloves) in a blender; blend until thoroughly combined. Refrigerate for at least 30 minutes but no longer than 24 hours.
2. Stir before serving. Top each serving with a dollop of whipped cream and sprinkle with additional cinnamon.