Boozy Pumpkin Egg Nog

So I’m pretty sure last week was October. Right? I know it’s so cliche but I am completely caught off guard that December is already here and Christmas is lurking around the corner. I can hear those jingle bells jingling menacingly behind me.

Despite the onslaught of gifts, dinners, events and snow, I do love Christmas for one main reason. It’s a season of zero guilt. It’s like all of December takes place in an airport terminal. Time has no meaning! You want a beer and a shrimp cocktail at 10:00 A.M.? Go for it! A bottle of prosecco and a plate of pickles at 2:47 P.M.? Knock yourself out! I use the phrase “Well, it’s Christmas” to justify every terrible indulgence I have all month long.

One of my favorite seasonal indulgences is Eggnog (of course). I love a big glass of boozy eggnog. It’s the perfect complement to a wintry night, when you’re tucked up on the couch in front of the tree, cajoling your husband into watching yet another Christmas movie. And yes, I said boozy. I firmly stand by the belief that the only eggnog worth drinking is the one that’s so laden with booze that it’ll put hair on your chest.

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I’ll be up front though, I’ve never made eggnog before. I know! But it always just seemed really hard and time intensive and I’m ultimately a lazy person. However, this year my mom mailed me a big collection of her cookbooks and one of these, Gourmet Today, had a great, and easy, eggnog recipe. I did take their recipe and tweak it though. Even though Autumn is firmly in the rear view, I have not given up my pumpkin obsession. So instead of Brandy or Cognac, I spiked mine with a Pumpkin Rum. And I traded their spices for Pumpkin Pie spice. The overall effect is a nice and relatively light eggnog, with just a hint of pumpkin.

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Boozy Pumpkin Eggnog*

Ingredients:

  • 3 cups whole milk
  • 7 large eggs
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 1/2 cups Pumpkin Rum (I used Captain Morgan Jack-O Blast)
  • 1 teaspoon vanilla extract
  • 1 teaspoon Pumpkin Pie Spice

Directions:

  • Bring milk just to a boil in a 2-quart heavy saucepan
  • Whisk together eggs and sugar in a large bowl
  • Add hot milk in a slow stream to the eggs and sugar, whisking constantly
  • Pour everything back into saucepan and cook over moderately low hear, stirring constantly with a wooden spoon, until the mixture is slightly thickened and registers 165 F on thermometer, 6 to 7 minutes (when I did this step, it took me more like 15 minutes of pretty consistent stirring)
  • Pour custard through a fine-mesh sieve into a large bowl
  • Stir in cream, rum, vanilla and pumpkin pie spice
  • Cool completely, uncovered, then refrigerate, covered, until very cold, at least 3 hours
  • Transfer eggnog to a pitcher and serve

*I adapted the “Eggnog” recipe from Gourmet Today. This is not my recipe, just an interpretation!

Also – I came up with this post as part of a blogging Advent Calendar my friend Carina is doing this month! Check out her blog Coffee2Stay and see my post in German!

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