In my opinion, Pumpkin Spice should be available year-round. It’s a comforting, warm, and delicious taste that genuinely isn’t as basic as people say it is. And sure Starbucks brought it into the limelight with its latte, but pumpkin spice has been around for so much longer than the popular chain coffee store. But I digress. Even better than pumpkin spice, though, would have to be pumpkin spice egg nog. It has to be the best of the fall and winter combined to make one of the most mouth-watering and tasty seasonal treats imaginable. So without further ado, here are five amazingly irresistible pumpkin spice egg nog recipes you can make yourself!
As wonderful as it is to pick it up from the store as a mix or even from your local Starbucks, some things just taste the best when you make it all the way from scratch. And believe it or not, making pumpkin spice egg nog from scratch is an absolute breeze. Not only that, but you could probably get all the ingredients that go into this recipe year-round. You will need four egg yolks, a third a cup of white sugar, a third a cup of pumpkin puree, 2 cups of milk, a cup of heavy cream, half a teaspoon of vanilla extract, one teaspoon of nutmeg freshly grated, and half a teaspoon of pumpkin spice.
Now, if you really want to go above and beyond, you could also make your own pumpkin spice, which is: one teaspoon cinnamon, quarter teaspoon nutmeg, quarter teaspoon ginger, and an eight a teaspoon of ground clove combined. (Seriously this stuff is so easy to make). Now that that’s out of the way, with all your ingredients, take your egg yolks into a bowl and whisk them, or if you have a mixer, mix at medium speed. As you do so, slowly add in your sugar. If you’re doing this by hand, you could probably ask for a friend to help. Once the egg yolks and sugar have been combined, slowly whisk in the rest of your ingredients till combined as well. Finally, put into the fridge in a container of your choice and chill when served! There you have it, your very own Pumpkin Spice egg nog. And the best part about it is that you can adjust your recipe to your taste!
Who doesn’t love a functional cookie? Whether you’re making this during a seasonally appropriate time of year to leave for Santa next to a rolling fire, or if you’re just looking for a bit of a pick me up year-round, this is a recipe you have got to try. The best part about this is that Pumpkin spice egg nog is so easy to include into just about any cookie you like since it can be so versatile. You could put them in shortbread, snickerdoodles, the possibilities are endless. But, for the sake of brevity, I’ll just give you a standard recipe. The ingredients you’ll need are 1 ¼ cups white sugar, ¾ cup butter (softened), ½ cup pumpkin spice eggnog, 1 teaspoon vanilla extract, 2 egg yolks, 1 teaspoon ground nutmeg, 2 ¼ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon ground cinnamon. Once those are gathered, set an oven to preheat to 300 degrees. In one bowl, combine your dry ingredients. In another, combine your wet ingredients. Combine the two bowls together then put onto a greased cookie sheet. Bake for about 20 minutes, and you’re all done!
What better way to get into any festive spirit than a seasonal martini? Not to mention how easy this recipe is, it’ll be hard to remember to take it slowly and drink responsibly (In all seriousness though do drink responsibly). Once more, you can use either your own pumpkin spice egg nog, which you’ve made from scratch, or you can use the stuff from the store. You will need a jigger to measure out ounces for your ingredients, and a cocktail shaker for the best results. So without further ado, here is what you will need: One oz of vodka, one oz of pumpkin spice egg nog, one oz of amaretto, and one cinnamon stick. Fill half your shaker with ice. If you can make it one big solid cube and one cube crushed for the best temperature. Add your vodka, pumpkin spice egg nog, and amaretto into the shaker and shake well until combined. Take out a chilled martini glass, and strain pour your drink before garnishing with a bit of grated cinnamon over the top.
This is probably the easiest recipe that there is out of all of the recipes on here. All you need to do is make hot chocolate the way you would usually, and instead of pouring in milk or cream, pour in your pumpkin spice egg nog. However, that being said, no two recipes of hot chocolate are really the same. So if you really want to blow the taste buds out of your mouth with an out of this world drink, here’s what you’ll need to do: In a saucepan, heat up some milk with a bit of sugar. Bring to a scalding temp or around 180 degrees. You’ll know you’re there when little bubbles start to form on the side of the pan, but it’s still not boiling. Do not let your milk boil, or the end result could be grainy and gross. When your milk is hot, add in melted chocolate of your choice and whisk to combine. When finished, pour your beautiful hot chocolate into a mug and top it off with your pumpkin spice egg nog for that extra pizzazz factor. Your taste buds can thank me later.
Much like with the cookies and hot chocolate, you can make this wonderful treat any time of the year, and it’s so easy to do. With a variety of ways to incorporate into your baking, I’m sure you could find pumpkin spice egg nog working in all sorts of ingredients. However, my best recommendation for such a thing would be to put your pumpkin spice egg nog into a pound cake. Not only are they super easy to make and well-liked by all, but the recipes are simple and easy to follow. Such as the one we’ll get to right now! For this, you’ll need 3 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 teaspoon nutmeg, 1 cup butter (room temperature), 2 cups sugar, 4 eggs, 1 teaspoon vanilla, 1 1/4 cups pumpkin spice egg nog. Here’s how you make it: first sift together flour, baking powder, salt and nutmeg, set aside. Then in the bowl of a mixer, cream butter until smooth, slowly add in sugar until all combined. Beat butter on medium speed until light and cream and color pales. Add in eggs, one at a time, beating well after each addition. Add in vanilla. Alternating the flour mixture and pumpkin spice egg nog, starting and ending with the flour add in both. Mix until smooth. Finally: spoon batter into greased and flour two 9 inch loaf pans or a bundt pan. Bake in a preheated 350-degree oven for 50-55 minutes until a toothpick inserted in the center comes out clean. Let cake rest in pan for 20 minutes before popping it out and letting it cool completely.
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