“Eggnog season” conventionally runs from Christmas season through the New Year. But why not celebrate before then with pumpkin eggnog, from the harvest season through Thanksgiving?
You can start tonight, Halloween.
The easiest path is to purchase a carton of pumpkin eggnog from Hood, Meadow Gold and other brands (photo #2).
But in just five minutes, you can make your own (photo #1). Just add the ingredients to a blender and blend away.
If you don’t want a drink with eggs, consider a pumpkin milkshake or smoothie. There are recipes galore online.
This eggnog recipe serves four in 6-ounce glasses. For “just a nip,” You can serve a smaller portion with after-dinner coffee.
If children are participating, make the recipe without the spirits; then add the bourbon or rum to individual cups.
Eggnog is one of 12 popular recipes that use raw eggs. If you are concerned about salmonella, check out pasteurized eggs.
We adapted this recipe from one by Kitchen Gidget.
1. ADD the eggs to a blender and process on medium speed for 1 minute. While still processing, slowly add the sugar and blend for 1 additional minute.
2. ADD the remaining ingredients with the blender on slow; then switch back to medium until thoroughly combined. Taste, and adjust seasonings as desired (more spice [cinnamon, cloves, ginger, nutmeg], more pumpkin purée).
3. TRANSFER to a pitcher and move to the refrigerator to chill. Before serving, whisk briefly. Garnish with freshly grated nutmeg.
Eggnog, also spelled egg nog, is a descendant of the milk-and-wine punches that had long been part of European celebrations.
When the colonists arrived in the Americas, they had access to rum from the Caribbean. It was an even better (and stronger) alternative to the wine.
Eggnog became a popular wintertime drink throughout Colonial America (President George Washington was quite a fan).
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