Pumpkin Spice Bourbon Eggnog
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.
Pumpkin Spice Bourbon Eggnog
Yield: 12 servings
Total Time: 4 hours 25 minutes
Prep Time: 4 hours 15 minutes
Cook Time: 10 minutes
- 2 tablespoons unsalted butter
- 1 cup pumpkin puree
- 1 and 1/2 teaspoons pumpkin pie spice
- Pinch of salt
- 2 cups heavy cream
- 2 cups whole milk
- 1 and 1/2 cups bourbon
- 1/4 cup pumpkin spice rum
- 8 large room-temperature eggs, separated
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup granulated sugar
- 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.