Let’s Get Blitzen: Cocktail Advent Calendar – Day 12 – Brûléed Pumpkin Eggnog. It wouldn’t be the most spirited countdown to December 25th without a decadent homemade eggnog recipe!
This post is sponsored by the Egg Farmers of Canada.
Every year I feature at least one eggnog recipe in the cocktail advent calendar. In 2018 it was this divine Hazelnut Eggnog, last year I showcased the Chai Eggnog Cheer and the Tangerine Eggnog. And for 2020, we’re heating things up with this Brûléed Pumpkin Eggnog with a torched meringue topping.
Since we’ll be spending more time at home this holiday season, myself and my friends at the Egg Farmers of Canada are encouraging you to slow down and make the most of it. Honour your favourite seasonal traditions – be it baking cookies, reading by the fire, or making eggnog from scratch.
Thanks to the hard work of the more than 1,100 egg farmers across all ten provinces and the Northwest Territories, we have a steady supply of fresh, local eggs for all our beloved holiday recipes and new favourites — like this eggnog!
If you’ve never made eggnog from scratch before, you might be surprised to learn just how easy it is. No special technical know-how is required, just a bit of patience and plenty of eggs (and a kitchen torch).
Thanks to the system of supply management, we can rest assured that Canada Grade A eggs are among the best in the world for quality and freshness, produced following world-class standards for food safety and animal care.
In this recipe, you’ll separate your egg yolks and whites at the outset to yield the best result. The yolks are combined with sugar, cream, and whole milk to create a thin custard – the foundation for your eggnog. We build flavour by mixing in vanilla extract, pumpkin purée, and rum (as desired).
The whites are whipped with sugar to create a meringue – half of which is blended into the custard to lighten the eggnog and the remainder is dolloped on top of the nog and flamed for a toasted marshmallow style finish.
This recipe yields roughly six servings – perfect for your household to enjoy. If you’re just one or two people, the finished product will keep well in the fridge for 2 days.
Join me and the Egg Farmers of Canada in slowing down and enjoying the simple things this holiday season by trying this comforting eggnog recipe or other egg-citing holiday recipes you can find at eggs.ca.
Share your love for eggs on social media using #MyHolidayKitchen and join me tonight on my Instagram story as I provide a step-by-step walkthrough on how to make this recipe!
Brûléed Pumpkin Eggnog
- 4 eggs
- ⅓ cup granulated sugar divided
- 1 ½ cups whipping cream 35%
- 1 cup whole milk 3.25%
- ½ cup aged Jamaican rum (optional – exclude for non-alcoholic version)
- 3 tbsp pumpkin purée not pumpkin pie filling
- ¼ tsp vanilla extract
- ¼ tsp ground cinnamon
- Garnish: grated nutmeg
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Carefully separate yolks and whites into separate bowls.
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Place egg yolks in a large bowl. Add 3.5 tbsp sugar. Whisk until pale.
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Pour cream and milk into a medium saucepan. Set over medium heat until warm and steaming. Slowly whisk about half of cream mixture into egg mixture, then whisk that mixture into cream mixture in saucepan. Set over medium heat.
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Cook, stirring frequently, for 1 to 3 minutes until mixture coats back of a spoon or first bubble pops. Remove from heat and whisk in pumpkin purée, cinnamon and vanilla extract. Strain into a large bowl or container, then cool completely. Slowly whisk in rum. Refrigerate for about 1 hour until chilled.
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When mixture is chilled, beat egg whites with remaining sugar until soft peaks form when beaters are lifted.
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Reserve 1⁄2 cup of egg white mixture to top eggnog. Refrigerate until ready to serve.
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Whisk remaining egg white mixture into cooled egg yolk and rum mixture. Refrigerate until chilled. If making ahead, eggnog will keep well, covered and refrigerated, for up to 2 days.
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Just before serving, stir eggnog. Pour into heatproof glasses. Top each glass with a couple spoonfuls of reserved egg white mixture. Using a torch, lightly brûlée tops of each drink until fragrant. Sprinkle with freshly grated nutmeg.
