Monday, October 25, 2010
4 C. milk (I use 2%)
2 C. canned pumpkin puree
7 lg. eggs
1 C. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1 container pumpkin ice cream (Softened-32oz)
1 tsp. vanilla extract
15 shotsSpiced rum (such as Capitan Morgan), to taste
15 shots Southern comfort
10-12 cinnamon sticks (to garnish)
Pumpkin pie spice, as desired (to garnish)
1. In a large, heavy saucepan, whisk together the pumpkin puree and the milk. Bring slowly to a gentle boil. Remove from the heat.
2. Meanwhile, beat together your eggs and sugar in a heat-resistant bowl.
3. To temper your egg mixture, pour a small amount of your hot milk into the eggs, whisking constantly. Add a bit more, whisking all the while, until your egg mixture is hot and close to the temperature of your milk mixture.
4. Slowly and gradually whisk your tempered egg mixture into your milk mixture. Return to a medium-low heat.
5. Add cinnamon and nutmeg. Cook, whisking constantly, until the mixture coats the back of a spoon. Remove from heat and stir in ice cream, vanilla, and rum to taste.
6. Cover and refrigerate up to 24 hours. You'll want to let it chill for at least four hours to let the flavors combine. Garnish each serving with a cinnamon stick and a sprinkle of pumpkin pie spice.
Tip: If your eggs weren't tempered perfectly, you may end up with a few egg bits in your nog. If this happens, simply strain the pumpkin eggnog before chilling.
Serve in a hollowed out pumpkin....for more fun
Posted by Chuck and Rick at 10:34 AM