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Pumpkin Spice Eggnog

    Holiday drink

    What could be more festive than a glass of spiced eggnog at a holiday brunch party? Served boozy or plain, this pumpkin spice eggnog is a cozy, inviting drink perfect for your next gathering.

    An impressive drink, it is far simpler to make at home than it seems. Egg yolks are mixed with heavy cream, pumpkin spices, and whole milk, and then topped with more whipped cream and spices. The result is a thick, silky luscious treat that will coat the inside of your mouth with creamy cinnamon and nutmeg flavors.

    Pumpkin spice eggnog is velvety and rich—like pumpkin pie in a glass. I would serve it alongside an eggy dish, like a frittata or quiche, or with a soft and spiced pastry like a cinnamon roll or a nutty pumpkin bread.

    While I like how light, sweet, and delicate this recipe is, this recipe is just a base to work with. You can adjust the flavorings to your tastes, and make the drink as boozy or alcohol-free as you desire.

    Pumpkin spiced eggnog

    When you go to separate the egg whites from the yolks, I find cold eggs work best. If you don’t plan on using the egg whites again, you don’t have to worry about perfectly separating the eggs and egg yolks, either. It’s ok if a little egg white gets into your yolks.

    Also, when you top the eggnog with whipped cream, you can spoon the whipped cream on top of the eggnog. But for a fancier finish, try using a pastry bag or plastic bag with a fun piping tip.

    I recommend serving this drink chilled. You will want to make it in advance so that the eggnog can have time to chill in the fridge for a few hours.

    What You Need to Make Pumpkin Spice Eggnog

    This recipe uses heavy cream, large egg yolks, granulated sugar, nutmeg, cinnamon, and whole milk.

    You can omit the extra whipped cream on top of the eggnog, but this makes the dish extra eye-catching and richer. When you pipe the whipped cream on top, it really is a showstopper and it’s also fun to drink through layers of cream and custard.

    Pumpkin spice eggnog ingredients

     Ingredients:

    • Egg yolks
    • Heavy cream
    • Granulated sugar
    • Nutmeg
    • Cinnamon
    • Whole milk
    • Golden or dark rum, optional

    Tools:

    Pumpkin spice eggnog requires a saucepan, a whisk, two bowls, and a nutmeg grater.

    How To Make Pumpkin Spice Eggnog

    Make the custard: Put the milk, some of the heavy cream, spices, and sugar in a saucepan over medium heat until the mixture becomes hot. In a separate bowl, whisk together the egg yolks.

    In a slow stream, add the milk mixture to the eggs, whisking constantly. When the milk and eggs have all been combined, put the mixture back into the saucepan and cook on medium heat until the custard thickens.

    You can use a thermometer if you want to be extra careful that the eggs have been fully heated. If so, you are looking for the mixture to be heated to 160ºF.

    Add rum, if using. Remove from heat and chill for at least 3 hours.

    Whisk eggs and pumpkin spice

    Prepare the whipped cream: Using a chilled bowl and whisk, whisk the remaining heavy cream until stiff peaks form. If using, place the whipped cream in a pastry bag, reserving 1/2 cup.

    Folding cream

    Assemble the eggnog: Whisk the reserved ½ cup of whipped cream into the eggnog mixture until smooth. Pour the eggnog into glasses and top with whipped cream and grated eggnog. Enjoy!

    Pumpkin spice eggnog topped with whipped cream

    Recipe FAQs:

    How far in advance can I make pumpkin spice eggnog?

    You can make the eggnog several days in advance. I recommend making the whipped cream close to when you plan to use it. If you make it in advance, whip the cream up a little bit again to revive it before you use it.

    I prefer my eggnog warm. What should I do?

    If you prefer to enjoy your eggnog warm, you can skip the refrigeration step and go straight to drinking it once the mixture has cooked. If you do reheat it, you can put it back on the stove or use the microwave. Do not allow the mixture to boil, however.

    Can I use other spices?

    You can use other spices if you prefer. I like to use just the pumpkin spices of cinnamon and nutmeg because these flavors are bright and light, and I think go well with the delicate flavors in the eggnog. The rum also adds a rich depth. However, if you want a deeper flavor, try adding a little allspice or cloves.

    What can I do with the extra egg whites?

    You will have several egg whites left over in this recipe. You can use them to foam cocktails, make meringues, cook egg white omelets and more!

    Pumpkin spice eggnog topped with whipped cream and spices
    Pumpkin spiced eggnog

    Pumpkin Spice Eggnog

    Arielle Hess
    Pumpkin spice eggnog is a festive twist on traditional eggnog with a big punch of cinnamon and nutmeg. Served boozy or not, this impressive drink is easy to make at home and can be made up to several days in advance. Serve it at your next holiday brunch for a thick, luscious, and silky treat.
    No ratings yet
    Prep Time 5 mins
    Cook Time 15 mins
    Course Drinks
    Servings 4
    Calories 311 kcal

    Ingredients
      

    • ¼ cup granulated sugar
    • 1 cup heavy cream
    • 2 cups whole milk
    • 1 tsp grated nutmeg plus more for garnish
    • 3 large egg yolks
    • pinch of salt
    • 1 tsp cinnamon
    • ¼ cup golden or dark rum optional

    Instructions
     

    • In a small saucepan, whisk together 2 cups of whole milk, ½ cup of heavy cream, ¼ cup of granulated sugar, a pinch of salt, 1 teaspoon cinnamon, and 1 teaspoon grated nutmeg. Heat over medium heat until hot.
    • Separate three large eggs. Place the yolks in a bowl and whisk.
    • Once the milk mixture is hot, very slowly pour the milk into the yolks, whisking continuously.
    • Once the eggs and milk are combined, return everything to the saucepan, and cook over a medium heat until the mixture thickens and/or is 160 ºF.
    • Remove from the heat and chill for 3 hours up to several days.
    • In a chilled bowl, whisk ½ cup of heavy cream until stiff peaks form. This will create roughly 1 cup of whipped cream. Reserve ½ cup.
    • Place ½ cup of whipped cream into the eggnog and whisk until smooth.
    • Pour the eggnog into glasses. Top with reserved whipped cream and grated eggnog. Enjoy!

    Notes

    When you go to separate the egg whites from the yolks, I find cold eggs work best. If you don’t plan on using the egg whites again, you don’t have to worry about perfectly separating the eggs and egg yolks, either. It’s ok if a little egg white gets into your yolks.
    Also, when you top the eggnog with whipped cream, you can spoon the whipped cream on top of the eggnog. But for a fancier finish, try using a pastry bag or plastic bag with a fun piping tip.
    You will want to make this dish in advance so that the eggnog can have time to chill in the fridge for a few hours.

    Nutrition

    Calories: 311kcalCarbohydrates: 11.23gProtein: 6.86gFat: 20.33gSaturated Fat: 10.29gFiber: 0.8gSugar: 10.1g
    Keyword drinks, holiday, pumpkin
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    Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.

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