Pumpkin Pie Eggnog

Pumpkin Pie Eggnog

• • ½ cup pumpkin puree

  • 3 cups 2% or whole milk

  • ¼ cup heavy cream

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon ground cinnamon

  • Small pinch of salt

  • 2 egg yolks

  • 4 tablespoons granulated sugar

  • 1 teaspoon vanilla

  • 2 tablespoons bourbon (optional)

In a small saucepan, combine the pumpkin, milk, cream, nutmeg, cinnamon and salt. Bring to a gentle simmer over medium low heat. Meanwhile, in a small bowl, whisk together the egg yolks and sugar.

When the pumpkin mixture starts to bubble around the edges, slowly pour ½ cup of the hot liquid into the egg yolk/sugar mixture, whisking constantly. Pour the warmed egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, for 4-5 minutes until thick and creamy. Stir in the vanilla and bourbon.

Serve hot with a cinnamon stick, or refrigerate for several hours and serve chilled.

Yields 4 servings.

Recipe from Curly Girl Kitchen