Weather: 4 degrees, snow is falling
What I’m listening to: Twilight and Mist from Legends of the Fall
This is a great family-friendly drink to serve at the end of the day on Thanksgiving to transition into the Christmas season. The addition of pumpkin really makes it special for this time of year.
Many people protest the texture and thickness of eggnog, not to mention the raw eggs. I tried to make this cooked recipe less thick and sweet than what you buy in the store. The homemade version tastes fresh and light, spicy and sweet. This can be served cold or hot and would make a fabulous coffee creamer. We’ll be enjoying eggnog at our place after an afternoon of food, football, and sledding in the snow with friends and family.
Pumpkin Eggnog
- 4 egg yolks
- 1/3c + 1T sugar
- 1/4c pumpkin puree
- 3c milk (I used 1%)
- 1/2c half and half
- 1 cinnamon stick
- 3 whole cloves
- 1/2t nutmeg, freshly grated
- 2t vanilla
- 1/2t rum extract
Separate eggs. Discard whites. In the bowl of a stand mixer, whip yolks and sugar until it turns a light yellow color, about 3 minutes. Incorporate pumpkin and whip until smooth.
Meanwhile, heat milk, half-and-half, and spices over medium-low heat, stirring constantly. When milk begins to steam, but not boil, remove from heat and temper the egg mixture by adding 1/2c of the hot milk to the eggs and whisking together. Then, pour egg mixture into milk mixture and whisk briskly until combined. Return to heat, whisking constantly, until it begins to thicken slightly, just when it starts to simmer. Remove from heat.
Add extracts and strain into a pitcher to remove whole spices. Chill in refrigerator until ready to serve. If, after chilling, eggnog is too thick, thin gradually with milk until preferred consistency is achieved.