On a recent excursion to the grocery store, I found this little gem: Alta Dena Pumpkin Spice Eggnog. Alta Dena Dairy just released this new flavor, which combines the flavors of eggnog and pumpkin pie. I had to try it.
At first, I didn’t really taste the difference beyond a ginger-cinnamon taste replacing the common nutmeg taste of traditional eggnog.
But, after due diligence in tasting this product for you (it’s a tough job, but someone has to do it), I found that it was different and quite good.
The eggnog is a slight orange color, probably due, in part to the pumpkin puree listed in the ingredients. At first, it tastes like traditional eggnog, but then the ginger and cinnamon tones take over. The after-taste leaves a vaguely pumpkin-pie remembrance on the palate.
For those of you that love eggnog as much as you love pumpkin, this will be a nice treat. And, like traditional eggnog, I suspect it tastes good warmed with a little nip of brandy or spice rum mixed in.
To celebrate my blessing of this new product, I provide you with this recipe based on it.
Pumpkin Spice Eggnog Pound Cake
1 pkg yellow cake mix
1 pkg instant pumpkin pudding mix
1/4 tsp ginger
1/2 tsp cinnamon
1/2 cup pumpkin puree
1 1/4 cup Alta Dena Pumpkin Spice Eggnog
1 egg yolk
1/2 cup butter, melted
Preheat oven to 350 degrees F.
Grease two loaf pans with butter-flavored vegetable shortening. Dust sides with flour. Set aside.
In a large bowl, place the ingredients in this order: cake mix, pudding mix, ginger, cinnamon, pumpkin puree, eggnog, eggs, egg yolk, and melted butter. Using an electric mixer set on medium, blend the ingredients for 30 seconds. Put the electric mixer on high and beat for four more minutes. The batter should be smooth and creamy.
Pour batter into prepared pans. Bake for 45-55 minutes, until a toothpick or cake tester inserted into the center comes out clean.
Cool in pan on wire cooling rack for 10 minutes. Invert cake onto another wire cooling rack and let cool thoroughly.