Gingerbread Egg Nog with Vanilla Rum Whipped Cream
2 quarts purchased egg nog, chilled
5 cups whole milk, chilled
3 cups evaporated milk, chilled
1/4 cup Brer Rabbit full flavor molasses
2 tsp vanilla
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Crushed ginger cookies for garnish
In a large bowl, whisk together evaporated milk, molasses, vanilla, ginger, cinnamon, and nutmeg.
Add egg nog and whole milk, whisk until well blended. Chill until ready to serve.
Vanilla Rum Whipped Cream:
2 cups heavy whipping cream
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp rum extract
With an electric mixer, beat until until soft peaks.
Makes 4 cups
Serve chilled egg nog with whipped cream, and garnish with rum whipped cream and crushed ginger cookies.
Makes 1 gallon
Recipe by Amy Richardson