Pumpkin Eggnog
Use Utopihen pasture raised eggs for this rich eggnog recipe!
Ingredients
- 6 Utopihen pasture raised egg yolks If using duck eggs only use 4.
- 1/3 Cup Sugar
- 3 Cup Whole Milk
- 1 Cup Heavy Cream
- 1/4 Cup Pumpkin Puree
- 1 tsp Vanilla
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- Whipped Cream (Optional)
Instructions
- Add egg yolks and sugar to a large mixing bowl and whisk until light yellow.
- Add the milk and whipping cream and whisk until blended.
- Add pumpkin puree and whisk until well incorporated.
- Pour into a saucepan and heat over medium heat until it reaches 160 degrees. Ensure to stir constantly to avoid scorching.
- Remove from heat and allow to cool for about 5 minutes.
- Stir in vanilla, cinnamon and nutmeg until well blended.
- Cool in the refrigerator and enjoy within 24 hours.
- Tip: You can whisk the egg whites into a meringue and incorporate into your eggnog right before the cook step to get a lighter result.
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