Pumpkin Eggnog
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
6 large egg yolks
1 heavy whipping creamcup
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
Directions:
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.
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.
To Make Ahead: Prepare as instructed and store in the fridge for up to one week. Pour into a serving glass and top with a dollop of fresh whipped cream and a sprinkle of cinnamon, if desired.
Nutritional Facts:
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 courtesy of Tastes Better From Scratch.com
