Here is a recipe for pumpkin spice eggnog.
My brother said it tastes like pumpkin pie with whipped cream.
Aside from drinking it by itself, we like to put in coffee as a pumpkin spice creamer.
Start with 4 1/2 oz sugar (or 1/2 C +3 T)
6 egg yolks,
and a pinch of salt in a mixing bowl
In a separate measuring dish, pour in 3/4 C whipping cream
and 3 C whole milk.
(Note: You can substitute the whipping cream with 1/2 n 1/2 or more whole milk, but the final result will be a little thinner)
To the milk and cream, add 1/4 tsp. cinnamon,
1/8 tsp. allspice,
and 1/8 tsp. fresh-ground nutmeg (or pre-ground if that’s what you have)
Pour the milk, cream, and spices into a sauce pan and warm it up over medium heat
Meanwhile, whisk the egg yolks and sugar together…
…Till it’s smooth
When the milk is steaming, temper the eggs/sugar mixture by slowly pouring a little hot milk into the eggs at a time
Whisk, add a little more hot milk, whisk, repeat 2 or 3 times, each time increasing the amount of hot milk you pour in
When about half the hot milk is left, pour the tempered eggs/sugar all back into the pan with the rest of the hot milk
Return the pan to the stove over medium heat
And stir constantly until the mixture has thickened slightly
Remove from heat, add 1/4 t vanilla and a couple drops of rum extract. The amount of rum extract you add is the deciding factor on whether it will lean more toward tasting like eggnog, or more like pumpkin spice: the more rum extract, the more eggnog flavor.
Pour into a glass jar and refrigerate until cool. Enjoy!