Make this Pumpkin Spice Bourbon Eggnog, and you’ll quickly become the hostess with the mostess this holiday season.
Whoa, talk about boozy! The combination of bourbon and rum will have you weak in the knees after one glass. Not necessarily a bad thing. If you want to turn your holiday party into a rip-roaring good time, pass around the pitcher of eggnog. Your guests will be ready to mingle in no time!
My wicked nog making skills is a skill passed down to me by my grandmother. She is the queen of eggnog. It’s something my family and I look forward to every year. Heck, it’s something my grandmother herself looked forward to every year. The woman can handle her nog.
Unfortunately, my grandmother’s eggnog whipping days are over. The baton (um, whisk?) has been handed down to me, and I wield it proudly. But as you all know, I’m not good at keeping it classy. Taking a tried and true recipe and turning it into something shiny and new is what I do best. I’m not saying it always works out in my favor, but you don’t know until you try, right?
In this case, change was a major success. This Pumpkin Spice Bourbon Eggnog is equal parts delicious and boozy.
Melt butter over medium heat in a saucepan. Add pumpkin, pumpkin pie spice, and salt. Cook, stirring constantly, for 2 minutes. Whisk in cream and milk. Bring the mixture to simmer (do not allow the mixture to boil).
In a large bowl, whisk egg yolks, brown sugar, and vanilla until thick and pale yellow in color. Slowly ladle the hot pumpkin mixture into the egg yolk mixture, whisking constantly until thoroughly incorporated. Pour the mixture back into the saucepan and cook, whisking constantly, for 5 minutes. Remove from the heat and allow the mixture to cool to room temperature. Whisk in the bourbon and rum.
Add the egg whites to the bowl of a stand mixer attached with the whisk attachment (or in a large bowl using a handheld mixer). Beat on medim speed until soft peaks form, about 2 minutes. With the mixer on medium, gradually add the granulated sugar. Turn the mixer on high speed and continue to whip until firm, glossy peaks form, about 1-2 minutes longer.
Transfer the egg white mixture to the cooled egg yolk mixutre. Using a rubber spatula, gently fold to combine. Transfer the mixture to a large pitcher, preferably one with a lid. Chill for at least 4 hours or overnight. Stir before each serving.
Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!