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Drink recipe · from the recipe book

Pumpkin Spice Eggnog

Thick, velvety eggnog with real pumpkin puree, warm cinnamon, ginger, nutmeg and cloves, and a mellow molasses-brown sugar sweetness, served chilled.

Pumpkin Spice Eggnog

Ingredients

  • 2⅔ cups (630 ml)650 gWhole milk
  • ⅔ cup160 gPumpkin puree, canned
  • 3 large150 gEggsyolks and whites together, beaten
  • ¼ cup (60 ml)60 gHeavy cream
  • ¼ cup packed55 gBrown sugar
  • 1½ tsp10 gMolasses
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ½ tsp1 gGround nutmegplus a pinch reserved for garnish
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.5 gSalt

Steps

  1. In a medium saucepan, whisk the eggs with the brown sugar, molasses and salt until smooth and slightly pale.
  2. Whisk in the pumpkin puree, cinnamon, ground ginger, cloves and most of the nutmeg, keeping a pinch of nutmeg for garnish.
  3. Slowly whisk in the whole milk and heavy cream until evenly blended.
  4. Cook over medium-low heat, stirring constantly and scraping the bottom, until the mixture thickens enough to coat a spoon and reaches 160°F (71°C) on an instant-read thermometer, about 8 to 10 minutes; do not let it boil.
  5. Remove from the heat, stir in the vanilla, and pour through a fine strainer into a pitcher for the smoothest texture.
  6. Set the pitcher in a bowl of ice water and stir for a few minutes to cool it promptly, then cover and refrigerate until cold, at least 2 hours.
  7. Whisk the eggnog well, pour into glasses (over ice if you like), and dust with the reserved pinch of nutmeg.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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