Eggnog with Maple Syrup and Gingerbread Spices
We wanted to give our eggnog a little punch by switching out the nutmeg for Gingerbread Spice Blend. And of course you can skip the rum if you want the kids to share as well. Makes 4 cups/glasses.
Since the eggs in this recipe are not cooked, we advise using the freshest eggs possible and drinking it all the same day.
- 2 eggs
- ¼ cup maple butter or ½ cup maple syrup
- 1 cup milk
- ¼ cup 35% cream
- 6 oz rum or brandy
- 2 tsp Gingerbread Spices, ground
- 1 tsp sugar
Separate egg whites from yolks. Place whites in a large bowl.
Place yolks, maple butter, milk, cream, rum, and ¾ of the spices in another bowl. Blend with a stick blender on high speed for 1 minute.
Beat whites into supple peaks. Add sugar and beat one minute more.
Pour yolk mixture into the bowl with the whites and incorporate just enough to keep it bubbly.
Pour into glasses and garnish with remaining spices.