Get the holidays started with this easy homemade pumpkin eggnog! Rich and creamy with cinnamon, nutmeg, pumpkin spice and real pumpkin!
Pumpkin Eggnog Recipe
So I decided to get fancy and make pumpkin eggnog.
After all, it’s that time of year when the fall fairies sprinkle their wands and everything transforms into pumpkin spice.
They even changed Italian tiramisu into Pumpkin Tiramisu. 😂 I’m so glad they did!
I looove eggnog. Not the thick, sickly sweet junk you get at the grocery store, but real eggnog.
The kind made with raw eggs. Yes, raw. And it tastes amazing!
This pumpkin eggnog reminds me of a pumpkin milkshake.
I can’t even begin to tell you how decadent it tastes as a creamer for coffee.
I admit I grew up on the eggnog from cartons.
You were either in two camps: the lovers or the haters.
There is no in between when it comes to the ‘nog. As I grew up though, the taste became more off-putting.
I then discovered eggnog distributed in glass bottles from regional creameries.
Those are a world of difference in taste, but they’re still processed.
So finally, I decided to make homemade eggnog.
When it comes to homemade eggnog, there’s always the issue of the raw eggs.
For me, I’m not worried about it, but it’s a personal choice and you have to take into account the possibility of salmonella.
There are recipes out there that cook the eggs to a certain temperature…but technically it’s not eggnog anymore, just like the commercial stuff.
After researching recipes, I settled on Jeffrey Morgenthaler’s blender method.
There’s no separating the yolks from the white and beating until your arm falls off.
Simply place everything in the blender and let the motor do the work. Magic.
The hardest part is waiting for it to chill!
The eggnog will be thinner than what you’re used to since there are no artificial thickeners, but the flavor…oh my gosh the flavor makes up for that!
Pin to your Cocktails and Beverages board!
- 2 large eggs
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 3 tablespoons pumpkin puree
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup brandy, dark rum or a mixture of both
- Nutmeg, for dusting
- In a blender, mix the eggs on medium speed for 1 minute. Slowly add the sugar and blend for 1 minute more.
- While the blender is still on, add the pumpkin spice, pumpkin, milk and cream and mix until thoroughly combined. Place in the refrigerator until chilled.
- Before serving, stir with a whisk and dust with freshly grated nutmeg.