Eggnog from Scratch

Dec 27th:

Day of note...  Achchiamma would have been 99 years old today.

Worked out in the morning and then a nice long massage, and lunch with Dominique at the Co-op.  A day of decadence  :)



What to do in the afternoon...?  I decided it was the perfect time to make pumpkin spiced eggnog - from scratch.  

I had heard the recipe on NPR and had already bought the ingredients a few days ago.  I made just 2 cups a a test-run.  I was surprised at how easy it was to make, and how oh-so-yummy it was!!!  It was so good that it didn't matter that I had forgotten to include the alcohol!!!!

I drank one whole cup and am saving the second cup to hare with Bryce when I see him tomorrow...



Here is the recipe from the NPR web page...

Pumpkin-Bourbon Eggnog

This eggnog variation goes hand-in-glove with the coming of the colder months and holiday festivities. Pumpkin puree, brown sugar and spices blend with milk, cream and bourbon for a drink that rivals dessert.

Makes about 2 quarts (12 to 14 servings)

2 tablespoons unsalted butter
1 cup pumpkin puree
1 1⁄2 teaspoons ground cinnamon, plus more for sprinkling
1⁄2 teaspoon ground allspice
Pinch salt
2 cups heavy cream
2 cups whole milk
1 1⁄2 cups bourbon**
1⁄2 cup brandy or cognac**
8 large eggs*, separated
1⁄4 cup packed dark brown sugar
2 teaspoons pure vanilla extract
1⁄2 cup granulated sugar

Melt butter over medium heat in a medium saucepan. Add pumpkin, cinnamon, allspice and salt and cook, stirring, for 2 minutes. Whisk in cream, milk, bourbon, and brandy or cognac and bring to a simmer. Remove from heat and cover to keep warm.

In a large bowl, whisk egg yolks, brown sugar and vanilla until thickened (wrap a damp kitchen towel around the base of the bowl to keep it steady while you whisk). Pour the pumpkin mixture into the egg yolk mixture, whisking constantly until well incorporated. Pour mixture back into saucepan and cover to keep warm.

In a separate large bowl whip egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add granulated sugar and continue whipping until firm, glossy peaks form, 1 to 2 minutes longer.

Transfer cream mixture to a punch or serving bowl. Fold in egg whites with a rubber spatula and ladle portions into warmed heatproof glasses or mugs. If serving cold, allow the pumpkin base to cool to room temperature and then refrigerate until well chilled. Fold in egg whites and ladle into chilled glasses.

*Eggs are more easily beaten and incorporated into recipes when they are at room temperature. Either let them sit at room temperature for at least an hour or soak them in warm tap water for about 10 minutes.

**All eggnog recipes may be made without alcohol.

Excerpted from Winter Cocktails by María Del Mar Sacasa. Reprinted with permission from Quirk Books.