Pumpkin Eggnog
Creamy and delicious homemade Pumpkin Spice Eggnog is better than anything you can get at the store, and is my favorite way to welcome the fall season. Serve it non-alcoholic or alcoholic.
Servings: 4
Calories: 342kcal
Cost: $3
Ingredients
- 6 large egg yolks
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- pinch salt
- 1/4 teaspoon vanilla extract
- alcohol , optional - see note
Instructions
- Whisk egg yolks in a medium bowl.
- Simmer Milk: In a medium saucepan add cream, milk, sugar, pumpkin puree, pumpkin pie spice, nutmeg and salt and stir. Cook over medium heat until mixture reaches a bare simmer.
- Temper Eggs: Scoop a ladle-full of the hot milk mixture and slowly drizzle it into the beaten egg yolks, while stirring, to gradually heat the eggs. Repeat with another ladle-full of simmering milk.
- Combine: Pour the mixture back into the saucepan on the stove. Whisk for a few seconds, until it reaches 160 degrees F on a thermometer. Remove from heat and stir in vanilla (and alcohol, if using). Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. If you’d like a thinner eggnog, stir a little extra milk in before serving.
- Serve with a dollop of fresh whipped cream and a sprinkle of cinnamon on top, if desired.
- Store in the fridge for up to one week.
Video
Notes
Yield: about 4 cups Serving size: about 1 cup
Alcohol: Stir in 1/4 cup brandy, bourbon, rum or whisky when removing the pan from heat. Add more to taste, if desired.
Nutrition
Calories: 342kcal | Carbohydrates: 36g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 311mg | Sodium: 97mg | Potassium: 338mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3959IU | Vitamin C: 2mg | Calcium: 257mg | Iron: 1mg
Recipe Link
Recipe Video
