Eggnog is one of those things that starts to arrive on store shelves and on our table around November.
A truly classic drink that is rarely drank outside of the holiday season like another favorite of mine, pumpkin spice lattes. It has a thick rich texture and a taste that is unique. It is a taste one that people either love or hate.
I have always enjoyed it. Although when I was a kid it was the store-bought cartons and they were always packed full of sugars.
Where did Eggnog come from?
While doing my research on this topic, I found some what of a debate about just where this drink originated from. This article from Time says “While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink.”
The article goes on to say Eggnog made a later appearance here in America in the 1700’s. If you would like to read more on this please check out their article here.
Despite the controversy on where this creamy drink came from the recipes all look similar. Starting with a base of cream and egg yolks. Some change the recipe up by using cream rather than milk while others prefer to add alcohol to their recipe.
One thing that I believe remains the same no matter the recipe is that the homemade versions always taste better than the sugary store-bought versions.
Two of my favorite things!
I, like millions of people, love all things pumpkin spice during the fall and holidays. So you can only imagine how excited I was to see Pumpkin Spice Eggnog in the cooler section of my local grocery store. I was so close to buying it that I had to pry my hand off the cooler door!
I mean really you guy who wouldn’t love pumpkin spice and eggnog together? It was like the angles started singing! I knew right then that I had to make some.
So I grabbed my heavy cream and quickly turned my cart toward the baking aisle for a can of pumpkin. Pumpkin Spice Eggnog, here I come!
I had made a plain eggnog recipe low carb years ago and it was pretty tasty. But this flavor combo had me chomping at the bit to get home and start the cooking.
I just knew it was going to make all my holiday dreams come true an I was so right! The pumpkin and spices makes it taste just like a pumpkin pie in a glass!
My 8-year-old son, drank a ton of it, I thought I wasn’t going to have enough to get pictures, but thankfully I was able to hide some away for this post. He said, it was the best thing he had ever drank. That made this mom’s heart smile all night!
Let’s Spread Some Eggnog Cheer!
Are you one that doesn’t like eggnog? Let me encourage you to try this one. I believe this recipe could fill even Scrooge himself with the warmth of holiday spirit!
The hardest part of this recipe will be tempering you egg yolks This is important. You do not want scrambled eggs in your glass! I know a lot of eggnog recipes out there call for raw eggs, but for myself and my family I felt it was best to bring it to a safe temperature. Eggs are safe to consume at 160 degrees according to this FDA.gov article.
I hope you give this recipe a try during your holiday celebrations. I would love to hear what you think when you try it! Join me over on Social Media and let’s toast to the holiday season!
If you’re a fan of yummy low carb drinks then you can also check out this coffee chia seed drink.
Pumpkin Spice Eggnog, Low Carb
A creamy pumpkin spice flavored eggnog. The perfect drink for those festive parties and cozy evenings at home celebrating the holidays.
Ingredients
- 3 cups of unsweetened almond milk
- 1 cup heavy whipping cream
- 3/4 cup of pumpkin puree
- 6 large egg yolk, beaten
- 2/3 cup Sukrin Gold (or your favorite low carb brown sugar)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1/8 tsp of mineral salt
Instructions
- In mixer beat your 6 large egg yolk on medium speed until they are a pale yellow. Leave them in your mixing bowl and begin your eggnog base on the stove.
- In a medium pan add in all your other ingredients and whisk often over a medium heat. A candy or meat thermometer is a great tool to have for this recipe. You will need to bring this cream base up to 170 degrees slowly.
- This step is very important!! Once your mixture has reached 170 degrees, remove your base from the heat and turn the mixer on a low speed and slowly drizzle in a cup of the hot cream base. SLOWLY!
- Continue drizzling in the 170 degree mixture until you have added 2 cups of liquid to your egg yolk. Be sure you are mixing the whole time you are slowly adding the base to the yolks.
- Once you have added your two cups, then the yolks are ready to be added to the rest of the cream base on the stove. Pour the yolk mixture into your sauce pan and return it to the heat.
- Slowly bring the mixture back up to 180 degrees then remove from the heart and transfer to a large bowl. This is another important step, as you can still scramble the eggs by getting the mixture too hot. You just want the eggs at a temperature that they are safe, not scrambled.
- When the mixture is done let it cool off the heat for a while then chill it very it in the refrigerator.
- This eggnog is excellent when very cold, and served with a little whip cream on top. If you would like to add other extracts like rum, then I would start with 1/4 tsp and taste then adjust to your liking.
- Serving Size 1/2 Cup
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
This looks yummy. Can wait to try it this weekend.