This post has been sponsored by Farmers Market Foods. Thank you for all your support!
During the holidays, egg nog runs through my veins. I love splashing it into my morning coffee, a little cold cup during a Christmas movie, and spending some time in the kitchen making it from scratch.
That’s why we’re here today, a recipe for my Pumpkin Egg Nog. It’s piled with nutmeg, thickened with less eggs because we’re using a whole can of Farmers Market Pumpkin Puree’. Making egg nog is so easy, so don’t be intimidated. It’s one of those recipes that you’ll add to your holiday baking repertoire.
First, I’m going to toast up some of the ground nutmeg I have on hand. This brings out all the oils and flavor from the nutmeg. I couldn’t find any whole nutmegs in the store this year, so this is a great trick for freshening up the pre-ground stuff. Once the nutmeg starts look wet, you know it’s ready.
Add that nutmeg to some sugar and mix. This is another great trick for bringing out all the flavors. The sharp edges of the sugar ruff up the nutmeg perfectly.
Now we’ll separate the egg yolks and egg whites. Reserve the whites for later if you plan on topping with a meringue. I believe it’s traditional but very much optional. So, if you’d prefer to save it for an egg white omelet, you have my full support.
Whisk the egg yolks with the sugar and nutmeg until light, fluffy and pale. It should take only a few minutes by hand.
Over the stove, mix the cream, milk, and pumpkin puree in a medium saucepan. Heat on medium low until the mixture starts to steam but isn’t boiling. We’ll start to temper the eggs before adding it all into the saucepan to cook to 160 degrees. I like to add my cinnamon stick and vanilla after the heating process is finished.
It just sits on the stove until it comes to room temperature before I portion it out into containers and let it sit in the fridge overnight.
Traditionally it’s served with a shot of bourbon, but you can leave it out. A shot of coffee doesn’t hurt either.
And happy holidays, Merry Christmas and thank you for spending another year with me and the brands that help this blog keep going.
Pumpkin Egg Nog
Creamy, thick pumpkin egg nog will replace the classic, I’m sure.
Ingredients
1 can Farmers Market Pumpkin Puree’
2 cups cream
2 cups Milk
1 teaspoon ground nutmeg
½ cup granulated sugar
4 eggs, separated
2 cinnamon sticks
2 teaspoons vanilla extract
Instructions
In a medium saucepan, whisk the pumpkin puree, cream and milk together until combined.
Toast the nutmeg for a few seconds on the stove until it starts to look wet. Add to a large bowl with the sugar and whisk together. Add in 4 egg yolks and whisk until the mixture starts to look pale and fluffy, about 3 minutes.
Place the pumpkin cream mixture over medium heat mixing occasionally until the mixture is steaming but not boiling.
Slowly pour the milk mixture into the egg mixture while whisking to temper the eggs. Continue this until you’ve added about 2 cups of the milk mixture into the egg mixture.
Slowly pour the egg mixture back into the saucepan and place back over medium heat.
Cook until the mixture registers 160 degrees, take off the heat and mix in the cinnamon sticks and vanilla extract.
Let sit until it comes to room temperature before placing in the fridge to cool and set for about 4 hours.
Enjoy by itself, with a splash of bourbon, or with a shot of coffee.
Notes
Keeps for up to a week in the fridge.
5mhdcu
★