Ingredients
12 egg yolks
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1/2 cup light brown sugar
1/2 cup white sugar
1/4 cup maple syrup
1/4 cup evaporated milk
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 pinch salt
2 cups milk
8 tablespoons brandy, or as needed (optional)
Directions
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Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
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Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
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Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.
Source: AllRecipes
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