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Pumpkin Eggnog

Use Utopihen pasture raised eggs for this rich eggnog recipe!
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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.

NOTES: