This easy Pumpkin Eggnog is an autumn take on the classic winter cocktail, and is ready start-to-finish in about 10 minutes.
This post is sponsored by Drizly.
Do you love eggnog?
The thick, creamy drink is one of the husband’s favorites.
When he sees the cartons of eggnog start to magically appear in the dairy aisle in late fall, his eyes light up, and I know the eggnog guzzling is about to begin.
However, not all store-bought eggnog tastes as dairy-licious as one might hope, and these can also have an undeliciously long list of strange ingredients.
If you too wait all year for a drink of creamy, luxurious eggnog, but find yourself wrinkling your forehead in concern over the ingredients, or crinkling your nose because the store-bought ‘nog doesn’t taste as wonderful as you thought it would– listen up!
Eggnog is EASY to make at home.
And this Pumpkin Eggnog isn’t just easy– it’s even BETTER than regular old eggnog because, well– because it has pumpkin!
To make a few glasses of Pumpkin Eggnog, gather your ingredients.
You’re going to need eggs, milk (whole or 2%– no skim!), cream, pumpkin purée, a little sugar, some nutmeg, and a shot or two (or three?) of bourbon.
If you’re reading this thinking, “I know I have eggs, milk, cream, pumpkin and nutmeg, but I used up all my bourbon on a Blueberry Basil Julep!” — never fear!
The cocktail warriors at Drizly* are on it!
Drizly is on a mission to rescue the after-dinner cocktail, by delivering alcohol straight to your door (sometimes in less than an hour!)
So go ahead, gather your eggs and dairy, order the bourbon (here), eat dinner, answer the door, collect said bourbon, and make yourself a cocktail.
It’s that easy!
Making Pumpkin Eggnog
Once you’ve got all your ingredients, you’re going to get out your electric mixer.
If you’ve got a stand mixer– that’s even better– but the hand-held version will work just fine for this!
You can also mix this all up by hand, but it’ll take longer, and your arm will get tired!
You also need two large mixing bowls, and at least one should be glass or stainless steel. (I prefer for at least one of my bowls to be spouted, because it makes pouring easier). Put one of the bowls in the freezer.
Mix the egg yolks in the other bowl, and blend until the eggs lighten in color.
Add sugar, and whisk, then pumpkin, and whisk, and finally the nutmeg, milk, cream, and bourbon.
Take your glass or stainless steel bowl out of the freezer, and with cleaned beaters, beat the egg whites until they form stiff peaks.
In other words, when you pull the beaters out of the bowl and hold them end-up, there should be foamy egg whites standing stiffly into the air.
If the whites flop over, keep whipping– you aren’t done.
Once you’ve got stiff peaks, add the sugar and whisk again.
Now you’ve reached decision time– you can be lazy (like me) and pour the bourbon and yolk mixture carefully into the egg whites while blending on low.
Or, you can carefully fold the whites into the yolk mixture with a rubber spatula.
It’s up to you!
Once your concoction is combined– either drink it right away (as I do), store it in the fridge for about an hour to let it get thicker (as the husband prefers), or keep the whole batch in the fridge for up to three days and serve it later.
If you’re opting to store it– rewhisk it right before serving to keep it fluffy and light. Serve this pumpkin goodness with some freshly ground nutmeg or ground cinnamon, and enjoy!
Quick Tip- Leftover eggnog? Try turning it into an Eggnog Latte!
How Can I Make Thick Homemade Eggnog?
For thick pumpkin eggnog, you’ll need to make the drink about an hour before serving.
But you can drink it immediately– it’ll just be thinner than you might be used to.
If you want extra thick, creamy eggnog immediately— try swapping the milk and cream measurements.
Can I Make Pumpkin Eggnog without Raw Eggs?
If you want eggnog, but just aren’t comfortable using raw eggs, you can slowly heat the yolk and cream mixture on the stovetop until it’s simmering.
Remove it from the heat, and stick it in the fridge to cool. Once it’s cooled down to room temperature, fold in the egg whites.
Are you making eggnog for a party, and want enough for a group? This recipe will easily double or triple.
- 2 eggs, separated
- 1/4 cup sugar, plus 2 tsp sugar
- 1/4 cup pumpkin purée
- 1/2 cup whole or 2% milk (not skim)
- 1/4 cup heavy cream
- 1 1/2 oz bourbon
- 1 tsp freshly grated nutmeg
- optional garnish- more freshly grated nutmeg, ground cinnamon
- Electric hand mixer or Stand mixer
- Place a large glass or stainless steel bowl in the freezer.
- Using an electric mixer, whip egg yolks in a different large bowl (a spouted bowl is recommended). Whip until the yolks lighten in color. Drizzle in 1/4 cup sugar and keep mixing. Add pumpkin purée and whip until incorporated.
- Continue whipping, and slowly drizzle in milk and cream. Add bourbon and nutmeg, and whip until well blended. Set aside. Rinse off electric mixer beaters.
- Remove bowl from freezer, add egg whites. Using the mixer, whip on high until stiff peaks form. Whisk in 2 tsp sugar.
- Fold the egg whites into the yolk mixture, OR do the following: Slowly pour the egg yolk mixture into the egg whites while mixing with the hand mixer set to low. (If not using a spouted bowl, alternate between pouring and mixing to avoid splattering).
- Serve immediately in small glasses with extra spice grated on top. For thicker eggnog, allow drink mixture to sit in the fridge for about an hour.
- Make Ahead: Eggnog will store well for up to 3 days in the refrigerator. If storing and serving later, remix with electric hand mixer or whisk prior to serving.
Recipe adapted from Alton Brown’s Classic Eggnog recipe.