This spiced eggnog is creamy and delicious and full of pumpkin spice fall flavor. So much better than the store-bought stuff!
Cook Time 15 minutes
Cool Time 30 minutes
Total Time 45 minutes
- 2 cups milk
- 2/3 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice, plus more for garnish
- 4 egg yolks
- 1/2 cup heavy cream
- 1/4 cup rum, optional
- whipped cream, optional
Heat the milk to a low simmer in a saucepan.
While the milk is heating up, whisk sugar, spice and egg yolks until they are lighter in color and texture than they were when you started.
Take about 1/4 cup of the hot milk and quickly whisk it into the sugar/egg mix.
Repeat previous step two more times.
Transfer the milk/egg mix into the saucepan.
Stirring continuously with a wooden spoon, bring the custard to a low simmer and keep simmering until it is thick enough to just coat the back of the spoon.
Let the custard cool completely.
Stir in the cream and the rum (if using).
Serve cold, with whipped cream and pumpkin spice sprinkled on top.