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Pumpkin Eggnog Recipe

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This recipe for Pumpkin Eggnog is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 egg yolks
3 cups heavy cream, divided
2½ cups whole milk, divided
1⅓ cups granulated sugar
¾ cup canned pumpkin, preferably Libby’s
2 tablespoons pure vanilla
2 teaspoons pumpkin pie spice
Freshly grated nutmeg (optional), for garnish
Directions:
Directions:
1). In a large heavy saucepan combine the egg yolks, 1 cup of the cream, 1 cup of the milk, and the sugar. Cook and stir over medium about 5 minutes or until the mixture just coats a metal spoon; do not boil.

2). Pour mixture through a fine-mesh sieve into a pitcher. Stir in remaining 2 cups cream, remaining 1½ cups milk, the pumpkin, vanilla, and pumpkin pie spice. Set pitcher in a large bowl of ice water; stir 2 minutes. Cover and chill for 4 to 24 hours. Top each serving with fresh nutmeg.

To make it a cocktail, add run, bourbon, or whiskey to the eggnog. When adding the booze, aim for a 5-to-1 ratio of eggnog to spirit
Number Of Servings:
Number Of Servings:
Eight 1 cup servings

 

 

 

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