Sea Island Spice Rum and Pumpkin Eggnog

Sea Island Spice Rum and Pumpkin Eggnog
Photo by Shell Royster

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6 Servings

  • 12 eggs separated
  • 1 cup superfine sugar divided
  • 1 pint heavy cream
  • 1 pint whole milk
  • 1 pint bourbon (Maker’s Mark)
  • 1 pint Sea Island Spice Rum
  • 1 cup pumpkin purée
  • Whipped cream
  • Nutmeg for garnish
  1. Beat egg yolks well. Beat in half of the sugar.
  2. Beat egg whites until stiff peaks form. Beat remaining sugar into whites.
  3. Fold yolks into egg whites.
  4. Gently stir in heavy cream, whole milk, bourbon, and Sea Island Spice Rum.
  5. Fold in pumpkin purée and finish by blending until smooth in blender.
  6. Chill before serving. Serve with whipped cream and fresh nutmeg.
  • Recipe by Chef Bob Carter

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