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Pumpkin Eggnog


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Cuisine: Cocktail

Drink: Cocktail hour

Need some nog to numb your noodle this fall? Who needs to wait until Christmas? Start stirring now. Think how much more tolerable your in-laws will seem if you've stirred up a batch for everyone. This is just right for the holidays, since it's got a pumpkin punch.
Made with first press cane juice, 10 Cane rum can be enjoyed neat, on the rocks, or mixed with soda or tonic. Their mixologists came up with this special nog that's perfect for a party -- it serves 15.

Hands on time: 15 minutes  Total time: 15 minutes  Serves: 15

Ingredients:

    12 eggs, separated (6 ounces of pasteurized yolks and 12 ounces of pasteurized whites can be substituted for fresh eggs)

    1 cup superfine sugar (see note)

    5 cups whole milk

    1 750 ml bottle of rum

    1 teaspoon vanilla extract

    1/2 teaspoon ground cinnamon

    1/2 cup pumpkin puree

    Whipped cream

    Fresh grated nutmeg

    Dollop of whipped cream, if desired

Instructions:

In a mixing bowl, beat the egg yolks until creamy. Gradually add half the sugar, beating at high speed until thick. Stir in milk, rum, vanilla, cinnamon and pumpkin puree. Place in the refrigerator to chill for at least two hours. Beat the egg whites until soft peaks form, gradually adding the remaining sugar. Continue beating into stiff peaks. Fold the egg whites into the chilled rum mixture. Serve in a martini glass and garnish with freshly grated nutmeg and a dollop of whipped cream, if desired.

Notes:

Note: This recipe includes at least two hours of chilling time.
To make superfine sugar, place granulated sugar in a food processor and process until fine.

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