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.
Ingredients
- 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
Method
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1
Separate egg whites from yolks. Place whites in a large bowl.
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2
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.
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3
Beat whites into supple peaks. Add sugar and beat one minute more.
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4
Pour yolk mixture into the bowl with the whites and incorporate just enough to keep it bubbly.
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5
Pour into glasses and garnish with remaining spices.
