Pumpkin Spice Eggnog

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.

Directions:

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!

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4 thoughts on “Pumpkin Spice Eggnog

    • Hi Rachel, there isn’t actually pumpkin in the recipe- just pumpkin spice! If you omit the allspice and cinnamon and just keep the nutmeg in, as well as adding extra rum extract, it will taste like regular eggnog. The day after I posted this recipe I made another batch and ruined it because I heated the milk too hot before I tempered the eggs, then heated the whole mixture on too high of a heat because I was in a hurry. Don’t be in a hurry. Temper the eggs when the milk is JUST BARELY beginning to steam, then when you return the whole mixture, including the eggs, to the stove, keep the heat on medium (I keep mine on 5). It will take a while to thicken, but be patient; you will be rewarded with great eggnog. I hope this is helpful! Love, Anna

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