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Drink recipe · from the recipe book

Warm Cinnamon Pumpkin Eggnog Coffee

A velvety, lightly thick mug of hot coffee topped with a cinnamon-heavy pumpkin custard eggnog, sweetened with toasty brown sugar.

Warm Cinnamon Pumpkin Eggnog Coffee

Ingredients

  • 1½ cups (350 ml)400 gAlmond milk, unsweetened
  • ½ cup120 gPumpkin puree, canned
  • 2 large100 gEggsbeaten
  • 3½ tbsp packed45 gBrown sugarpacked
  • 1⅛ tsp3 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 2 cups (470 ml)480 gBrewed coffeefreshly brewed, strong and hot

Steps

  1. In a medium pot off the heat, whisk the egg, pumpkin, brown sugar, cinnamon, nutmeg and salt until smooth.
  2. Slowly whisk in the almond milk.
  3. Set the pot over medium-low heat and cook, whisking constantly, until the eggnog thickens slightly, coats a spoon and reaches 160°F (71°C) on a thermometer, about 6 to 8 minutes; do not let it boil.
  4. Take the pot off the heat, stir in the vanilla and whisk briskly for 30 seconds until frothy.
  5. Pour the coffee into four mugs, top with the warm pumpkin eggnog and serve right away.

Contains: Egg, Tree nuts.

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

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