With pumpkin puree adding body to a cooked custard base, spicy Pumpkin Eggnog is rich and creamy without needing any cream. (You can even get great results using low-fat milk!) The secret is using a blender: once the cooked mixture has thoroughly cooled, pulse it in batches in a blender, adding a little extra cold milk each time. The result is creamy and frothy, ready to be poured into cups and garnished with a cinnamon stick, just for fun.
|6 eggs||1/2 teaspoon cinnamon|
|3/4 cup sugar||1/4 teaspoon ground nutmeg|
|4 cups milk, plus 1 to 2 cups for blending||1/4 teaspoon ground cloves|
|1 cup pumpkin puree||Pinch salt|
Whisk together the eggs and sugar in a medium bowl and set aside.
Blend 4 cups milk, the pumpkin puree, cinnamon, nutmeg, cloves and a pinch of salt in a large, heavy-bottomed saucepan over medium-high heat. Cook, stirring frequently, until bubbles just start to rise. Pour a little of this hot milk into the eggs and sugar and whisk, then slowly pour the eggs into the pot with the milk, whisking constantly.
Cook, stirring, until the mixture just starts to thicken, about 6 to 8 minutes. Don’t let it come back to a boil, or the eggs may start to clump like scrambled eggs. Pour the mixture into a jug or large bowl and stir in the vanilla. Cover, and refrigerate at least 6 hours, or overnight.
Before serving, pulse the eggnog in batches in the food processor, adding a little cold milk each time to thin it. Blend on high until the eggnog is really frothy and smooth. Serve at once.
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