Gingerbread Rum Punch

This rich and creamy cocktail, reminiscent of a gingerbread cookie, is a delightful blend of rum, molasses, and warm spices, all mixed with egg yolks and half-and-half. The result is a unique and decadent gingerbread eggnog that is perfect for the holiday season.

Gingerbread Rum Punch

A delightful gingerbread eggnog enriched with rum, molasses, and warm spices, offering a unique and decadent holiday drink.

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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 nectar
  • 1.50 tsp molasses
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cinnamon
  • a pinch of fine sea salt
  • 1.50 oz dark rum
  • 1/2 tsp vanilla extract

Instructions

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