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Pumpkin spiced eggnog
Ingredients
- 3/4 cup heavy cream
- 6 eggs separated
- 1/2 cup sugar plus 2 teaspoons
- 1 cup dark rum
- 1 teaspoon cinnamon ground
- 1/4 teaspoon allspice ground
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon ginger finely ground
- 3/4 cup milk
- 1/2 cup pumpkin puree
- Cinnamon sticks or ground nutmeg garnish
Instructions
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In the bowl of a stand mixer, or in a large chilled bowl using a hand mixer, beat the cream to stiff peaks, about 3 minutes. Cover and refrigerate until needed.
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In a large bowl, whisk together the egg yolks and one-half cup of sugar until combined and frothy. Whisk in the rum.
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Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens, 3 to 5 minutes. Remove the bowl from heat and place it over a large bowl of ice water, whisking to cool the mixture. Refrigerate until needed.
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In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the egg whites until frothy. Gradually sprinkle over the cinnamon, allspice, nutmeg, ginger and the remaining 2 teaspoons sugar, a little at a time, and continue to beat until stiff peaks form. In a separate bowl, whisk together the milk and pumpkin purée until smooth. Set aside.
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Fold the whipped cream gently into the chilled egg yolks, then, again very gently, fold in the beaten egg whites and milk mixture, each a little at a time, until incorporated. Refrigerate until ready to serve. To serve, pour into chilled glasses or eggnog cups (or demitasse cups), with a stick of cinnamon or pinch of nutmeg. The cocktail will keep for 1 day, covered and refrigerated.
Recipe Notes
Glenn Koenig / Los Angeles Times By Noelle Carter sept. 25, 2014