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Pumpkin Spice Eggnog

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A cozy twist on classic eggnog, this Pumpkin Spice Eggnog blends rich creaminess with warm pumpkin and holiday spices for a festive treat.

Ingredients

Scale
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 cup canned pumpkin puree
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • 1/2 cup bourbon or rum (optional)
  • Whipped cream, for garnish
  • Ground cinnamon or nutmeg, for garnish

Instructions

  1. In a medium saucepan over medium heat, combine the milk, heavy cream, and pumpkin puree. Heat until warm but not boiling.
  2. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until light and frothy.
  3. Slowly add a ladle of the warm pumpkin mixture into the egg mixture while whisking constantly to temper the eggs.
  4. Gradually add the rest of the pumpkin mixture, whisking continuously.
  5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and reaches about 160°F (71°C).
  6. Remove from heat and stir in the cinnamon, nutmeg, ginger, cloves, and vanilla extract. Add bourbon or rum if using.
  7. Transfer to a pitcher and chill in the refrigerator for at least 2 hours or until cold.
  8. Serve in glasses topped with whipped cream and a sprinkle of cinnamon or nutmeg.

Notes

  • For a non-alcoholic version, omit the bourbon or rum.
  • Use fresh pumpkin puree for extra flavor if available.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/pumpkin-spice-eggnog/