Pumpkin Spice Eggnog
Pumpkin spice + eggnog = the super cozy combination that’s going to see you right through from fall and Halloween to Thanksgiving and Christmas! Seriously, this retro inspired cocktail is one that you absolutely need to have on your list as we head into the colder months, and I promise it’s going to be a huge hit at all your gatherings.
It’s thick, smooth, perfectly spiced, and made entirely in the blender — no heating, no tempering eggs, no fuss. Serve it chilled over ice or warmed gently on the stove if you’re going for extra cozy vibes. You can keep it booze-free or spike it with bourbon, spiced rum, or brandy for a festive twist. Either way, it’s the kind of drink that feels right at home at a holiday party, Thanksgiving dinner, or just a quiet night in with your favorite blanket. Let’s make it together!
Ingredients
You’ll find the full printable recipe card towards the bottom of this post!
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Milk – Whole milk gives the creamiest texture, but 2% works too. For a dairy-free version, go with a creamy plant-based option like oat or almond milk.
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Heavy cream – This is what makes it extra rich and cozy. You can swap in full-fat coconut milk for a dairy-free twist.
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Maple syrup or honey – Either works great here, adding natural sweetness with a little extra flavor depth.
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Pumpkin purée – Use pure canned pumpkin, not pie filling. The filling has added sugar and spices, which throws off the balance.
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Eggs – Pasteurized eggs are best since we’re not cooking this. They give the nog that signature richness and body.
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Vanilla extract – A must for warmth and depth.
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Pumpkin pie spice + nutmeg – These are the fall flavors we came for. The extra nutmeg brings a classic eggnog vibe to the pumpkin party.
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Salt – Just a pinch to round everything out and bring the flavors forward.
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Optional toppings – Whipped cream and a dash of spice take this from “yum” to full-on holiday mood.
For a boozy twist:
You can make an alcohol-free version, or add booze if you prefer.
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Bourbon – 1 to 1½ cups for a classic, warming kick
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Spiced rum – 1 to 1½ cups for a sweeter, slightly tropical flavor that pairs well with the pumpkin
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Dark rum – ¾ to 1 cup for something a little richer
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Brandy – ¾ to 1 cup for an elegant holiday spin
Start with the lower end of the range if you want it subtle, and taste from there.
You can blend it in with the rest of the ingredients if you’re serving immediately, or stir it in after blending if you’re prepping it ahead. Just chill until you’re ready to serve and give it a stir or shake before pouring.
How To Make Pumpkin Spice Eggnog
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Add everything to your blender and blend on high for about 45 seconds to a minute, until it’s smooth, creamy, and a little frothy on top.
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Serve it right away over ice, or pop it in the fridge to chill if you prefer it extra cold.
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Top with whipped cream and a sprinkle of cinnamon or nutmeg if you’re feeling festive.
Storage
You can keep any leftover pumpkin spice eggnog in an airtight container in the fridge for up to 3 days. Just be sure to give it a good shake or stir before serving — things tend to settle a bit. That said, it’s definitely best when it’s fresh and frothy, so I recommend making it close to when you plan to serve.
Recipe Notes
If you’re wondering about the raw eggs, stick with pasteurized eggs for safety. You can also pasteurize them yourself at home if you’re comfortable doing that — totally up to you.
To make it dairy-free, swap in creamy plant-based milk like oat or almond, and use full-fat coconut milk instead of heavy cream. It still turns out rich and delicious.
And yes, you can serve it warm! Just heat it gently on the stove (no boiling), whisking constantly until it’s nice and cozy.
Serving Ideas
This pumpkin spice eggnog is made for cozy nights in — think fuzzy socks, flickering candles, and something baking in the oven. Serve it chilled over ice with a swirl of whipped cream, or warm it up on the stove for an ultra-comforting drink by the fire (or the fireplace video on YouTube — if you know, you know).
It’s a festive treat for Thanksgiving, Christmas brunch, or any fall gathering, and it pairs perfectly with spiced cookies, shortbread, pumpkin donuts, or a slice of banana bread. You can even pour a little over ice cream as a sweet, boozy drizzle — no one’s stopping you.
Pumpkin Spice Eggnog
Ingredients
- 4 cups milk whole, 2%, or a creamy plant-based milk like oat or almond
- 2 cups heavy cream or full-fat coconut milk for dairy-free
- 2/3 cup maple syrup or honey
- 2/3 cup pumpkin purée not pie filling
- 6 large pasteurized eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- Optional toppings: whipped cream cinnamon, or extra nutmeg.
- Optional alcohol see ingredient notes above for more info and choices
Instructions
- Add everything to your blender and blend on high for about 45 seconds to a minute, until it’s smooth, creamy, and a little frothy on top.
- Serve it right away over ice, or pop it in the fridge to chill if you prefer it extra cold.
- Top with whipped cream and a sprinkle of cinnamon or nutmeg if you're feeling festive.
Pumpkin spice eggnog, all dressed up for fall and ready to carry you straight through to Christmas! Whether you’re sipping it fireside, serving it at a holiday brunch, or just craving something a little extra cozy, this one checks all the boxes. It’s creamy, spiced, and ridiculously easy to make — no stovetop drama required. Pour yourself a glass, top it with whipped cream if you’re feeling fancy, and enjoy every last frothy sip. If you enjoy this recipe, I’d appreciate it so much if you could leave a comment below and share your thoughts!
