Description
This Pumpkin Spice Eggnog brings an irresistible flavor with creamy milk, heavy cream, and pumpkin purée. A festive drink perfect for any gathering or holiday celebration, it’s easy to make and simply delicious!
Ingredients
Scale
- 4 cups milk (whole, 2%, or plant-based 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 for choices)
Instructions
- Combine all ingredients in a blender.
- Blend on high for 45 seconds to 1 minute until smooth and creamy.
- Serve immediately over ice, or chill in the fridge for a colder beverage.
- Garnish with whipped cream and a sprinkle of cinnamon or nutmeg.
Notes
Ensure eggs are pasteurized for safety if serving raw.
For a dairy-free version, substitute heavy cream with full-fat coconut milk and use a plant-based milk.
Adjust sweetness by adding more or less maple syrup or honey.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 25g
- Sodium: 100mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg