Easy Non-Alcoholic Eggnog Recipe
Homemade Eggnog is a must try to during the holiday season. This alcohol free version is creamy ,delicious and so easy to make.
Servings: 6 cups
Ingredients
- 6 large eggs
- 2 ½ cups of heavy whipping cream
- 1 ½ cups of whole milk
- ½ cup of sugar or more if you like yours really sweet
- 1 tablespoon of cinnamon
- 2 teaspoon of vanilla extract
- 1 teaspoon of nutmeg
Instructions
- In a medium sauce pan over medium heat add your eggs, sugar, cinnamon, nutmeg and milk and whisk together well so it is well blended.6 large eggs, ½ cup of sugar, 1 teaspoon of nutmeg, 1 tablespoon of cinnamon, 1 ½ cups of whole milk
- Cook over low heat, whisking constantly, for about 5-10 minutes or until the mixture coats the back of a spoon or if using a thermometer, it reaches 160 degrees. Don't worry if you get a little cooked egg on the bottom of your pan, you will strain your mixture later. Just try your best to keep stirring to prevent this.
- Once the mixture is ready, pour it through a fine sieve over a large bowl to take out any thick bits that may have formed so your eggnog is nice and smooth. Now clean your sieve and do this one more time into another bowl just to make sure there are no bits of cooked egg in your eggnog mixture.
- Now go ahead and add your heavy whipping cream,and vanilla to the mixture and mix well.2 ½ cups of heavy whipping cream, 2 teaspoon of vanilla extract
- Pour your eggnog into a large jug with a lid or plastic wrap on top and place in the refrigerator for at least 3 hours but preferably overnight to thicken, chill and let the flavors all come together.
- To serve: remove chilled eggnog from the fridge. If a thin custard skin formed on top, remove that then stir your eggnog.Pour into glasses and enjoy.
- Enjoy!
Notes
Garnishes:
Add cinnamon, cinnamon sticks, Cognac or rum. Tips For thicker eggnog: substitute heavy whipping cream or half and half for the milk. For thinner eggnog: substitute milk for some of the heavy whipping cream. For smoother eggnog: if yours comes out too thick or gets lumpy, add it to a blender with a little milk and blitz for a few seconds.
Add cinnamon, cinnamon sticks, Cognac or rum. Tips For thicker eggnog: substitute heavy whipping cream or half and half for the milk. For thinner eggnog: substitute milk for some of the heavy whipping cream. For smoother eggnog: if yours comes out too thick or gets lumpy, add it to a blender with a little milk and blitz for a few seconds.
Nutrition
Calories: 507kcal | Carbohydrates: 23g | Protein: 9g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 306mg | Sodium: 127mg | Potassium: 216mg | Sugar: 20g | Vitamin A: 1794IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg
Nutrition Values are estimates only.
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