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5 Oct


Pumpkin Bourbon Eggnog

Since October seems to be the month for pumpkin ‘everything’ I thought I would share this amazing pumpkin-bourbon-ized eggnog with you today. I hope you’re down…

If you’re worried about the raw egg situation going on here you can read this, and if still not convinced, you can always use pasteurized eggs instead.

Now onto this delicious pumpkin bourbon eggnog. Just like you would imagine, this is a slightly-rich drink… but damn, it’s so good. It practically tastes like liquid pumpkin pie, I think you’re going to love it as much as I do.

Do you guys have any fun plans for the weekend? Perhaps you’ll be making some pumpkin bourbon eggnog? Hmm… hmmm…?

I’m so excited for this weekend! I’ll be driving down to LA to go the Journey && Def Leopard concert which I’ve been waiting for since April. Faux leather leggings, Def Leopard Tee, and sexy heels are on deck haha.

Cheers, and thanks so much for reading and sharing. Hope you have an amazing weekend! x-j

46 Maker's Mark
pumpkin bourbon eggnog

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Print Recipe
Pumpkin Bourbon Eggnog For Two
  1. In a small saucepan, melt butter. Add pumpkin, cinnamon, and salt. Cook over medium heat for 2 minutes. Whisk in cream, milk, and bourbon. Bring mixture to a simmer. Remove from heat.
  2. In a small bowl whisk egg yolks, sugar, and vanilla until creamy.
  3. Slowly whisk milk mixture into egg yolk mixture until well incorporated.
  4. Beat whites until peaks form, add granulated sugar and beat until incorporated.
  5. Fold whipped whites into the egg yolk mixture with a whisk until incorporated.
  6. Chill eggnog for at least 24 hrs.
  7. When ready to serve, ladle eggnog into glasses. If desired, top with a little whipped cream and a sprinkle of cinnamon.

pumpkin 46 maker's mark bourbon eggnog with whipped cream

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