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.
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.
Boozy Pumpkin Eggnog*
- 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
- 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!