Pumpkin Spice Eggnog

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 1/3 cup Golden sugar
  • 1/2 tsp Nutmeg
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup 10% cream
  • 3 cups Milk

Found on havocinthekitchen.com

Ingredients

• 4 egg yolks
• 3 cups milk
• 1 cup 10% cream
• 1/2 cup pumpkin puree
• 1/3 cup golden sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg (or to taste)
• 1 tablespoon pumpkin pie spice (or to taste) + more to serve

Directions

• In a bowl, beat the egg yolks 1 minute. Gradually add the sugar and continue to beat until its completely dissolved and the yolks are pale.
• In a saucepan combine the milk, heavy cream, pumpkin pure, vanilla, and spices over medium heat and bring the mixture just to a boil, stirring. Remove from the heat.
• Gradually add the milk mixture into the egg mixture (its called tempering. If you add all the hot milk at once, the eggs will scramble) vigorously mixing with a whisk.
• Return the combined mixture to the saucepan and cook until the mixture reaches160 degrees F, about 5 minutes.
• Remove from the heat and completely cool.
• Serve with your favorite alcohol if desired. Sprinkle with more spices if desired