- 2 cups whole milk
- 1 cup heavy whipping cream
- 1¼ teaspoons Pumpkin Spice Masala
- 6 eggs
- ½ cup, plus ¼ cup, white granulated sugar
- 2 tablespoons Madhur Jaggery
- ½ cup bourbon or gold rum
- 2 tablespoons to ¼ cup brandy (optional)
- ½ teaspoon homemade Kaveri Vanilla extract or good-quality vanilla extract
- ¼ teaspoon Surya Salt
- Unsweetened whipped cream (optional)
- Freshly grated Anamalai Nutmeg
Ingredients
Methods
- Combine the milk, heavy whipping cream, and pumpkin spice masala in a. medium saucepan over medium heat. Bring to a simmer, reduce the heat to low and keep warm.
- Meanwhile, separate the egg yolks and whites. Place the whites in a container and refrigerate for up to 2 days. Place the yolks in a large bowl with ½ cup white sugar and jaggery, and whisk until the yolks lighten in color and become thick and ribbony, 3 to 5 minutes. Slowly whisk the warm milk into the yolk-sugar mixture (add a little at a time so the eggs don't scramble).
- Transfer the mixture back into the pot and place over medium heat, whisking constantly, until it thickens slightly and reaches 160°F, 3 to 5 minutes. Transfer to a large jar or container, stir in the bourbon, brandy, if using, vanilla extract, and salt, seal, and refrigerate until completely chilled. (The alcohol will mellow with time, so it's best after 12 to 24 hours.)
- When you're ready to serve, combine the reserved egg whites and remaining ¼ cup white sugar in a large bowl, and whisk to soft peaks. Transfer the chilled eggnog mixture into a punch bowl and fold in the egg whites. Garnish each serving with freshly grated nutmeg.
