The Best Ever Pumpkin Eggnog

Have you ever tried pumpkin eggnog?

I’m a pumpkin spice everything kind of girl and I’m not ashamed.

My birthday is September 27th, and I live for all things fall. I was more into sweet potato than pumpkin until my adult years.

And then I wondered why it took me so long.

One of my favorite drinks that I enjoy during the holidays is eggnog. Couple that with pumpkin and I am in heaven!!

This pumpkin eggnog recipe is perfect as a stand-alone drink, or as a creamer for your coffee.

Take the flavor up a notch by purchasing as many items as you can from your local farmers (check out your local farmer’s market).

In a large bowl, beat the egg yolks and sugar together until fluffy and it turns a pale yellow color.

Mix the pumpkin into the egg yolk and set aside.

Bring the milk, heavy cream, nutmeg, and pumpkin pie spice to a simmer over medium heat, whisking the entire time to prevent burning.

Once the milk mixture has simmered for a few minutes, remove it from the heat.

Ladle a bit of the milk mixture into the egg yolks until there is only a little bit of milk left.

Pour the egg yolk mixture into the pan and whisk to combine.

Place the pan back on the stove over low medium heat.

 

Whisk the entire time as you bring it back up to a low simmer or until it reaches 158 degrees Fahrenheit.

Remove it from the heat and continue whisking until it has cooled significantly.

Pour the eggnog into a pitcher and cover with plastic wrap.

Refrigerate until cooled completely and serve with a bit of whipped topping and a dash of cinnamon.

 

Pumpkin eggnog makes the perfect drink for a holiday party, a quiet evening at home, or as a creamer for your coffee!

Print the recipe below!!

 

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Instructions:

1. In a large bowl, beat the egg yolks and sugar together until fluffy and it turns a pale yellow color. Mix the pumpkin into the egg yolk and set aside.
2. Bring the milk, heavy cream, nutmeg, and pumpkin pie spice to a simmer over medium heat, whisking the entire time to prevent burning.
3. Once the milk mixture has simmered for a few minutes, remove it from the heat.
4. Ladle a bit of the milk mixture into the egg yolks until there is only a little bit of milk left.
5. Pour the egg yolk mixture into the pan and whisk to combine.
6. Place the pan back on the stove over low medium heat.
7. Whisk the entire time as you bring it back up to a low simmer or until it reaches 158 degrees Fahrenheit.
8. Remove it from the heat and continue whisking until it has cooled significantly.
9. Pour the eggnog into a pitcher and cover with plastic wrap.
10. Refrigerate until cooled completely and serve with a bit of whipped topping and a dash of cinnamon.