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This pumpkin spice eggnog brings all the cozy fall flavors into a smooth, creamy drink that’s perfect for holiday gatherings or quiet evenings by the fire. It blends rich dairy or plant-based alternatives with real pumpkin purée and warming spices for a festive treat that’s both comforting and unique.
I made this during a chilly autumn weekend, and it quickly became a new holiday favorite that everyone asks for at family dinners.
Ingredients
- Four cups of milk: choose whole milk for richness or a creamy plant based milk like oat or almond for dairy free versions
- Two cups heavy cream: or full fat coconut milk to keep the drink luxuriously smooth
- Two thirds cup maple syrup: or honey for natural sweetness with a subtle depth
- Two thirds cup pumpkin purée: avoid canned pie filling for a fresh pumpkin taste
- Six large pasteurized eggs: which provide the classic custardy texture
- Two teaspoons vanilla extract: to brighten the flavors and add warmth
- Two teaspoons pumpkin pie spice: the heart of the flavor note if you can find a fresh blend it’s best
- Half a teaspoon ground nutmeg: for a lovely aromatic lift
- A pinch of salt: which enhances the overall balance and brings out sweetness
- Optional toppings: whipped cream cinnamon or extra nutmeg make it feel extra special
- Optional alcohol: if you want a spirited version use bourbon rum or brandy based on your preference
Instructions
- Add to Blender:
- Add everything to your blender and blend on high for about 45 seconds to a minute until it’s smooth creamy and a little frothy on top
- Serve:
- Serve it right away over ice or pop it in the fridge to chill if you prefer it extra cold
- Garnish:
- Top with whipped cream and a sprinkle of cinnamon or nutmeg if you’re feeling festive
I adore the pumpkin purée in this recipe because it adds natural creaminess and subtle earthiness that sets it apart from traditional eggnog. One Thanksgiving, I brought this to dessert and ended up with so many recipe requests I lost count.
Storage Tips
Store your eggnog in an airtight container in the fridge for up to three days. Because it contains fresh eggs keep it well chilled and consume relatively quickly for the best flavor and safety. Stir well before serving, since separation can happen naturally.
Ingredient Substitutions
Try coconut milk in place of heavy cream to keep things dairy free while maintaining creaminess. Use agave nectar or brown rice syrup as an alternative sweetener if maple syrup or honey is not on hand. If you don’t have pumpkin pie spice blend cinnamon ground ginger cloves and a touch of allspice to make your own.
Serving Suggestions
Serve this over ice for a refreshing twist or gently warmed for a cozy drink on brisk evenings. Pair with gingerbread cookies or spiced nuts for a classic seasonal duo. Add a cinnamon stick in the glass when serving to enhance aroma and presentation.
Always taste before serving and adjust spices according to your preference to make this your perfect holiday treat.
FAQs about Recipes
- → Can I use non-dairy milk alternatives?
Yes, oat or almond milk work well, adding creaminess while keeping the drink dairy-free.
- → How do I achieve the frothy texture?
Blending on high speed for about 45 seconds creates a smooth, creamy, and slightly frothy top layer.
- → What spices enhance this drink's flavor?
Pumpkin pie spice and nutmeg provide warm, aromatic notes that complement the pumpkin and sweetness.
- → Can this drink be served cold or warm?
It's best enjoyed chilled or over ice, but can be gently warmed to suit preferences.
- → What are some popular toppings?
Whipped cream and a dusting of cinnamon or nutmeg add festive flavor and texture.