Spiced Pumpkin Eggnog Mocktail

Ingredients

• 4 large egg yolks
• 1/3 cup packed light brown sugar
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon fine sea salt
• 2 cups whole milk
• 1 cup heavy cream
• 2 tablespoons maple syrup
• 1 teaspoon alcohol-free vanilla powder
• 1 cup whipped cream, for serving
• 1 whole nutmeg, for grating
• 4 cinnamon sticks, for serving

Directions

1. Whisk the egg yolks, brown sugar, pumpkin puree, cinnamon, ginger, allspice, and salt in a medium saucepan until smooth. Slowly whisk in the milk and cream until the mixture is even and pourable.
2. Set the pan over medium-low heat and cook, whisking constantly, until the eggnog is steaming and lightly thickened, about 6 to 8 minutes. If using a thermometer, aim for 160°F and do not let the mixture boil.
3. Remove the pan from the heat and whisk in the maple syrup and vanilla powder. Pour the eggnog through a fine-mesh strainer into a pitcher, cover, and refrigerate until cold, at least 3 hours.
4. Before serving, whisk well or blend briefly to make it frothy. Pour into small glasses, top with whipped cream, grate nutmeg over each one, and add cinnamon sticks if desired.