A delicious twist to a holiday treat.
Ingredients
- egg yolks: 12 piece
- heavy whipping cream: 2 cups
- vanilla extract: 0.5 tsp
- pumpkin puree: 1 can (15 ounce can)
- light brown sugar: 0.5 cup
- white sugar: 0.5 cup
- maple syrup: 0.25 cup
- evaporated milk: 0.25 cup
- pumpkin pie spice: 1 tsp
- ground cinnamon: 0.25 tsp
- pinch salt: 1 piece
- milk: 2 cups
- brandy: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
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Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
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Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.
