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GINGERBREAD EGGNOG
Make your eggnog extra-Christmas-y by fortifying it with molasses and gingerbread spices. This from-scratch eggnog is made with a pasteurized egg product so that everyone can safely enjoy a glass.
Yield: Serves 2.
July 02, 2019
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
- 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.
- Stir before serving. Top each serving with a dollop of whipped cream and sprinkle with additional cinnamon.
Nutritional analysis per serving:
297 calories, 14.1 g fat, 11.7 g protein, 31.7 g carbohydrate, 0.3 g fibre, 211 mg sodium
*Ingredient not included in nutritional analysis.
Tip: In recipes where the egg remains uncooked or lightly cooked, it is recommended that pasteurized egg products be used. Pasteurized egg products, such as liquid whole egg and liquid egg white, are available in the refrigerator or freezer section of most grocery stores. We used Burnbrae Farms Naturegg Break-Free Liquid Egg Product in this recipe.