Pumpkin Eggnog
Created by TwisSis on December 12, 2017
- Servings: 2
- Prep Time: 10m
- Cook Time: 0m
- Recipe #28783
Ingredients
- 2 large eggs (separated)
- 1/4 cup granulated sugar (plus 2 tsp sugar)
- 1/4 cup pureed pumpkin (purée)
- 1/2 cup milk (not skim)
- 1/4 cup heavy cream
- 1 1/2 ounces whiskey (bourbon)
- 1 teaspoon grated nutmeg (plus extra for optional garnish)
How to Make
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Step 1: Place a lrg glass or stainless steel bowl in the freezer.
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Step 2: 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.
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Step 3: Continue whipping & slowly drizzle in milk & cream. Add bourbon plus nutmeg, whip until well-blended & set aside. Rinse off electric mixer beaters.
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Step 4: Remove bowl from freezer & add egg whites. Using the mixer, whip on high until stiff peaks form. Whisk in 2 tsp sugar.
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Step 5: 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).
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Step 6: 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.