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To make Pumpkin Spice Eggnog, gather these key ingredients: - 2 cups whole milk - 1 cup heavy cream - 3/4 cup pumpkin puree (fresh or canned) - 1/2 cup granulated sugar - 4 large egg yolks - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - Pinch of salt - Whipped cream (for topping) - Ground cinnamon or nutmeg (for garnish) If you want to change things up, here are some swaps: - Use almond milk or oat milk for a dairy-free option. - Swap granulated sugar with maple syrup or honey for a natural sweetener. - Try using pumpkin spice mix instead of individual spices for ease. - You can replace heavy cream with coconut cream for a vegan version. Garnishing adds flair to your eggnog. Here are some fun ideas: - Top with a generous dollop of whipped cream for richness. - Sprinkle ground cinnamon or nutmeg on top for extra flavor. - Add a cinnamon stick for a festive touch and a hint of spice. - For a unique twist, consider adding a drizzle of caramel sauce. {{ingredient_image_2}} Start by warming the base. In a medium saucepan, mix together 2 cups of whole milk, 1 cup of heavy cream, and 3/4 cup of pumpkin puree. Heat this on medium-low. Stir gently until it feels warm, but do not let it boil. This takes about 5 minutes. Keep a close eye on the pot. While the milk mixture warms, grab a mixing bowl. Add 4 large egg yolks and 1/2 cup of granulated sugar. Use a whisk to blend these. You want the mix to turn light yellow and thicken up a bit. This should only take about 2-3 minutes. Now, it’s time to temper the eggs. Slowly pour the warm milk mix into the egg yolk mix. Do this in a thin stream while whisking. This step is key to keep the eggs from scrambling. After mixing, pour everything back into the saucepan. Cook on low heat while stirring for 5-7 minutes. You want it thick enough to coat the back of a spoon, but do not let it boil. Once thickened, take the pan off the heat. Stir in 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Also, add a pinch of salt. Mix until every spice is well blended in the eggnog. Let the eggnog cool at room temperature for about 30 minutes. After that, put it in the fridge for at least 2 hours to chill completely. When ready to serve, pour the cold eggnog into glasses. Top each glass with whipped cream. Finally, sprinkle a little ground cinnamon or nutmeg for extra flavor and a pretty look. To keep your eggnog smooth, warm the milk and pumpkin mix slowly. When you add the warm mixture to the egg yolks, pour it in a thin stream. Whisk non-stop as you pour. This helps the eggs warm up without cooking. If you pour too fast or stop whisking, you might end up with scrambled eggs. After you make your eggnog, let it cool at room temperature for about 30 minutes. Then, put it in the fridge for at least 2 hours. This helps the flavors blend well. If you want it super cold, chill longer. Just remember to cover it well so it doesn’t pick up any fridge smells. You can change the sweetness and spice to fit your taste. To make it less sweet, cut back on the sugar. For a spicier kick, add more cinnamon or nutmeg. Start with small amounts, then taste as you go. This way, you get the perfect flavor just for you. Pro Tips Choose Quality Milk: Using high-quality whole milk and heavy cream will result in a richer and creamier eggnog. Fresh Spices Matter: For the best flavor, use freshly grated nutmeg and ground spices instead of pre-ground versions. Make Ahead: This eggnog can be made a day in advance. Allow it to chill overnight for the flavors to meld beautifully. Serve Cold: Always serve the eggnog chilled. It enhances the flavors and provides a refreshing drink during the autumn season. {{image_4}} You can make the pumpkin spice eggnog even more fun by adding alcohol. A splash of bourbon or rum gives it a warm kick. Choose your favorite spirit and mix it in just before serving. This drink is great for holiday parties. Just remember to drink responsibly! If you want a vegan version of this drink, swap out the dairy. Use almond milk or coconut milk instead of whole milk and heavy cream. For the egg yolks, you can use silken tofu blended until smooth. This version tastes just as rich and creamy, making it perfect for everyone. Combine your eggnog with coffee for a cozy treat. Brew a strong cup of coffee or espresso. Then, mix in your chilled pumpkin spice eggnog. Top it with whipped cream and a sprinkle of cinnamon. This latte brings warmth and joy, making it perfect for chilly days! After you enjoy your pumpkin spice eggnog, you may have some left. Store it in an airtight container. This keeps it fresh and safe. Place it in the fridge right away. It stays good for about 3 to 5 days. Make sure to stir it before serving again. The spices may settle, and you want that rich flavor! You can freeze pumpkin spice eggnog for later. Pour the leftover eggnog into freezer-safe containers. Leave some space at the top. This allows for expansion. It can last up to 3 months in the freezer. When you are ready to enjoy it again, thaw it in the fridge overnight. Stir well before serving. To reheat your pumpkin spice eggnog, pour it into a saucepan. Heat it slowly on low. Stir often to prevent burning. You want it warm, not hot. If it gets too hot, it can curdle. If you prefer, you can also microwave it in short bursts. Just remember to stir between intervals. Enjoy it warm with your favorite toppings! Yes, you can use less sugar. Start with half the amount. Taste it, and add more if needed. This way, you control the sweetness while keeping the rich flavor. Homemade eggnog lasts about 3 to 5 days in the fridge. Be sure to store it in a sealed container. If it smells or looks off, do not drink it. Serve it chilled in a festive glass. Add a generous dollop of whipped cream on top. Finish with a sprinkle of cinnamon or nutmeg for a lovely touch. Yes, you can make eggnog without eggs. Use a mixture of coconut cream and almond milk instead. Blend in spices and sweeteners for flavor. You can find ready-made pumpkin spice eggnog in most grocery stores. Look in the dairy section, especially during fall. Brands like Organic Valley and Silk often carry it. You learned about the key ingredients for pumpkin spice eggnog, including substitutions. The step-by-step guide helps you make a smooth, creamy drink. Tips show how to avoid common mistakes and adjust flavors. We explored fun variations, from spiked versions to vegan options. You also found info on storage and answered common questions. Now, you can enjoy making this festive drink at home, impressing friends and family. Embrace your creativity, and have fun with the flavors!

Autumn Bliss Pumpkin Spice Eggnog

A creamy and spiced eggnog perfect for the autumn season, featuring pumpkin puree and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course Beverage
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3.75 cups pumpkin puree
  • 0.5 cup granulated sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 1 pinch salt
  • 1 cup whipped cream (for topping)
  • 1 teaspoon ground cinnamon or nutmeg (for garnish)

Instructions
 

  • In a medium saucepan, combine the whole milk, heavy cream, and pumpkin puree. Place over medium-low heat, stirring occasionally, until the mixture is warm but not boiling, about 5 minutes.
  • In a separate mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is light yellow and slightly thickened, about 2-3 minutes.
  • Slowly pour the warm pumpkin mixture into the egg yolk mixture in a thin stream while whisking constantly to prevent the eggs from scrambling.
  • Transfer the combined mixture back into the saucepan and return to low heat, stirring continuously for about 5-7 minutes, or until it thickens enough to coat the back of a spoon.
  • Remove from heat and stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt until fully incorporated.
  • Allow the eggnog to cool at room temperature for approximately 30 minutes, then transfer to the refrigerator and chill for a minimum of 2 hours.
  • To serve, pour the chilled eggnog into individual glasses, top with whipped cream, and sprinkle with ground cinnamon or nutmeg.

Notes

Serve chilled for the best flavor and texture.
Keyword autumn, eggnog, pumpkin, spiced drink