December 12, 2017
"My Dad made eggnog for the family every Christmas -- A batch for the kids & an adult batch. I looked forward to it every yr & finally felt grown-up when he allowed me to graduate to the adult version. I was happy to find this recipe in 1 of my Yummly emails as I am also a fan of pumpkin recipes. It turns out it originated w/Sarah at champagne-tastesdotcom. Her intro was brief & to-the-point when she said "This easy Pumpkin Eggnog is an autumn take on the classic winter cocktail & is ready (start-to-finish) in about 10 min." I hope you'll give it a try during your holiday season & ENJOY. :-)"
- Serving Size: 1 (194.1 g)
- Calories 311
- Total Fat - 13.3 g
- Saturated Fat - 6.7 g
- Cholesterol - 235.6 mg
- Sodium - 160.1 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 0.3 g
- Sugars - 32.2 g
- Protein - 9.5 g
- Calcium - 126.6 mg
- Iron - 1.2 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Place a lrg glass or stainless steel bowl in the freezer.
Using an electric mixer, whip egg yolks in a different lrg bowl (a spouted bowl is best). Whip until the yolks lighten in color. Drizzle in 1/4 cup sugar & keep mixing. Add pumpkin purée & whip until incorporated.
Continue whipping & slowly drizzle in milk & cream. Add bourbon plus nutmeg, whip until well-blended & set aside. Rinse off electric mixer beaters.
Remove bowl from freezer & add egg whites. Using the mixer, whip on high until stiff peaks form. Whisk in 2 tsp sugar.
Fold the egg whites into the yolk mixture OR you may also slowly pour the egg yolk mixture into the egg whites while mixing w/the hand mixer set to low. (If not using a spouted bowl, alternate between pouring & mixing to avoid splattering).
Serve immediately in small glasses w/extra nutmeg grated on top. For a thicker eggnog, allow mixture to sit in the fridge for about 1 hr. Eggnog will store well for up to 3 dys in the fridge. If storing & serving later, remix w/electric hand mixer or whisk prior to serving.
Tips & Variations
- An electric hand-held or stand mixer.