Pumpkin Eggnog

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.

Sharon Bowers

Pumpkin Eggnog

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    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


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    • 1

      Whisk together the eggs and sugar in a medium bowl and set aside.

    • 2

      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.

    • 3

      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.

    • 4

      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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