If you follow me on Instagram, you might have noticed my recent excitement over seeing eggnog on the shelves at my grocery store. I LOVE eggnog. It’s not exactly low in calories though, so I usually buy milknog (half skim milk, half eggnog). This season, however, I noticed something else on the shelf next to the eggnog: pumpkin spice eggnog. Say whaaaa?! Unless someone makes chocolate and peanut butter eggnog, I don’t think it gets much better than combining pumpkin spice and eggnog. The pumpkin spice eggnog was made courtesy of a local dairy farm, Shatto Milk Company. I love Shatto, but I will admit they don’t have the cheapest prices. I didn’t see any other pumpkin spice eggnogs around, so I grabbed the Shatto. After all, I had to try it, right?? Right.
So I got home, tried it and of course it was amazing. I started thinking that surely there is a recipe out there for pumpkin spice eggnog and I could just make my own. I searched Google for a while, but only found pumpkin pie eggnog and the recipes weren’t really eggnog at all. They called for ice cream and other strange things that don’t go in eggnog. I found a great eggnog recipe on Allrecipes.com and adapted it with pumpkin and spices. I halved the recipe (as shown below) because I really didn’t want to use 12 egg yolks, nor could I come up with something to make that utilized 12 egg whites so as to not be wasteful. The halved recipe below probably makes enough for four 8 ounce servings.
I realize this is my second pumpkin recipe in a row, but it’s fall! Surely you can understand. I promise my next recipe won’t be pumpkin!