Description
Pumpkin Spice Eggnog offers an irresistible blend of creamy flavors enriched with pumpkin and spice. This easy recipe is perfect for gatherings and cozy nights in.
Ingredients
Scale
- 4 cups milk whole, 2%, or a creamy plant-based milk like oat or almond
- 2 cups heavy cream or full-fat coconut milk for dairy-free
- 2/3 cup maple syrup or honey
- 2/3 cup pumpkin purée not pie filling
- 6 large pasteurized eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- pinch of salt
- optional toppings: whipped cream, cinnamon, or extra nutmeg
- optional alcohol: see ingredient notes above for more info and choices
Instructions
- Blend all ingredients in a blender on high for about 45 seconds to a minute until smooth and frothy.
- Serve immediately over ice or chill in the fridge for a colder beverage.
- Garnish with whipped cream and a sprinkle of cinnamon or nutmeg if desired.
Notes
Using pasteurized eggs ensures food safety, especially if serving raw or lightly cooked eggs.
Feel free to adjust sweetness by varying the amount of maple syrup or honey according to taste.
For a dairy-free option, coconut milk can be used instead of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 200mg