Spiced Eggnog
Smooth, creamy and full of pumpkin spice fall flavors, this spiced eggnog makes the perfect Holiday drink.
Servings: 4
Calories (Estimated): 343kcal
Equipment:
- measuring cups and spoons
- saucepan
- mixing bowl
- whisk
- ladle
- rubber spatula
- spoon
Ingredients:
- 2 cups milk
- ⅔ cup granulated sugar (use only ½ cup if you're making the non-alcoholic version)
- ½ teaspoon pumpkin pie spice
- 4 large egg yolks
- ½ cup heavy cream
- ¼ cup dark rum or Bourbon (optional)
Instructions:
- Heat the milk to a low simmer in a saucepan.2 cups milk
- While the milk is heating up, whisk sugar, spice and egg yolks together in a large bowl. Keep whisking until the mix is lighter in color and texture than it was when you started.⅔ cup granulated sugar (use only ½ cup if you're making the non-alcoholic version), ½ teaspoon pumpkin pie spice, 4 large egg yolks
- Take about ¼ cup of the hot milk and quickly whisk it into the sugar/egg mix.
- Repeat the previous step a few more times until all the milk is mixed in.*
- Transfer the mix back into the saucepan.
- Stirring continuously, bring the mix to a low simmer. Keep simmering until it is thick enough to just coat the back of a spoon.
- Let cool completely.
- Stir in the cream and the rum or the Bourbon (if using). Chill and store in the refrigerator. Serve cold.½ cup heavy cream, ¼ cup dark rum or Bourbon (optional)
Recipe notes:
*You have to do this step in batches to avoid scrambling the egg.
Storage: You can store the eggnog covered in the refrigerator for one day.
