Ingredients

• 12 eggs yolks
• 2 cups heavy whipping cream
• 0.5 teaspoons vanilla extract
• 1 , 15 ounce
• 0.5 cups light brown sugar
• 0.5 cups white sugar
• 0.25 cups maple syrup
• 0.25 cups evaporated milk
• 1 teaspoon pumpkin pie spice
• 0.25 teaspoons ground cinnamon
• 1 pinch salt
• 2 cups milk
• 1 tablespoon brandy , or as needed

Instructions

1. 1 Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
2. 2 Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
3. 3 Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

Nutrition per serving