While classic eggnog just calls for nutmeg, we couldn't help adding our Pumpkin Spice Masala to the delicately spiced base, which brings extra jovial warmth. The egg whites are separated, whisked, and folded in to create an ethereally silken texture that'll tempt you back sip after sip. We promise, you won't go back to the stuff in cartons after this.

Cooks note: If you want to make a completely raw egg-free version, you can use 1/2 to 2/3 cup heavy whipping cream and 2 tablespoons white granulated sugar, whipped to soft peaks, and folded into the cooled eggnog instead of the egg whites.

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Ingredients

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

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.

Asha's Famous Eggnog

Asha Loupy

Serves 6

Ingredients

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

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.