Pumpkin Spice Eggnog
I love a good glass of eggnog once a season. Calorically speaking it is basically like drinking a glass of melted ice cream with lots more flavor. What’s not to love? This year my daughter and I have been having fun trying new flavors of eggnog (virgin, of course) and this pumpkin spice variety was a recent hit.
It actually was super simple to make and we had a blast drinking it as a mid-afternoon snack. I even went so far as to use real eggs because I love the way they taste. They really help make the eggnog super silky and rich. I don’t worry about salmonella because I use Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The majority of supermarket eggs are not pasteurized so this is a real help to know.
When making this eggnog for the adults you could easily had a splash of rum and bourbon depending on your preference. There is no right or wrong and it will make a delicious cocktail. Either way, this is just the thing to put you in the mood for the holiday season!
Ingredients
- 3 large egg yolks
- 5 tablespoons sugar
- 2 cups whole milk
- 1 cup melted pumpkin ice cream
- 1 pinch nutmeg
- Whipped cream of serving
Instructions
- Place the eggs and sugar in a large bowl and whisk until very light yellow and fluffy and doubled in size. You could also do this in an electric mixer with a whisk attachment.
- Slowly add the milk, ice cream and nutmeg and whisk until smooth and creamy. Place the bowl in the fridge and chill completely, at least 6 hour. Divide amongst glasses, top with whipped cream, and serve.
(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure. The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)
