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Pumpkin Spice Eggnog

Creamy, cozy, and full of warm fall flavor, this pumpkin spice eggnog is the perfect holiday drink from October through December. Made in a blender with pumpkin purée, maple syrup, and a mix of milk and cream (or dairy-free alternatives), it’s rich and frothy without any stovetop fuss. Serve it over ice or warm it up, and don’t forget a dollop of whipped cream and a sprinkle of spice on top.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Servings: 6

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.