Pumpkin Pie Eggnog

 

From the October/November 2016 issue of Eat Drink Mississippi 

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5 egg yolks

3/4 cup sugar

1 cup heavy cream 

2 cups whole milk 

1 cup good quality bourbon

1/4 cup spiced rum

1 cup pumpkin pureé

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom 

1/8 teaspoon salt

1 teaspoon vanilla

1 cinnamon graham cracker, crushed, optional 

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Add egg yolks and sugar into a blender. Process until combined, about 30 seconds to one minute. 

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Add remining ingredients. Replace lid and process until smooth. 

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Pour over ice. Garnish with crushed craham crackers if desired. Store leftover eggnog in the refrigerator. 

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