Every Helping
Sign in

Drink recipe · from the recipe book

Spiced Pumpkin Eggnog Iced Coffee

Velvety pumpkin custard nog with ginger, cinnamon and clove, poured over bold iced coffee for a creamy, warmly spiced sip.

Spiced Pumpkin Eggnog Iced Coffee

Ingredients

  • 2⅓ cups (550 ml)560 gBrewed coffeebrewed
  • 1½ cups (350 ml)360 gMilk, 2%
  • 2 large100 gEggs
  • ½ cup120 gPumpkin puree, canned
  • 3 tbsp packed40 gBrown sugarpacked
  • 1 tsp7 gMolasses
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ⅛ tsp0.3 gGround cloves
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.5 gSalt

Steps

  1. Brew the coffee ahead, let it cool, then chill it in the fridge for at least 1 hour.
  2. Crack the egg into a medium pot and, off the heat, whisk in the brown sugar, molasses and salt until smooth.
  3. Whisk the pumpkin, cinnamon, ground ginger, cloves and three-quarters of the nutmeg into the pot, then slowly whisk in the milk.
  4. Set the pot over medium-low heat and cook the egg mixture, stirring constantly, until it thickens slightly and reaches 160°F (71°C) on an instant-read thermometer, about 8 to 10 minutes.
  5. Take the pot off the heat and stir in the vanilla.
  6. Cool the cooked nog promptly: set the pot in a bowl of ice water and stir for 5 minutes, then cover and chill in the fridge until cold, about 1 hour.
  7. Whisk the chilled cooked nog. Fill four glasses with ice, pour in the chilled coffee and top each glass with the nog.
  8. Dust with the remaining quarter of the nutmeg, stir and serve.

Contains: Milk, Egg.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book