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Sign up for the Recipe of the Day Newsletter Privacy Policy. Then, in a saucepan over medium-high heat, combine cream, milk, salt, and nutmeg and stir the mixture until it just reaches a simmer… If you have a lot of drinkers, it may be helpful to use two types of cups or add a cute garnish to the boozy eggnogs so that no one gets confused. For any kids or non-drinkers, leave the eggnog as is. Log in. This homemade eggnog has cooked yolks, but the whites are raw. Keeps in the fridge for 3 days (although eggnog never sticks around in our house). 1 cup (240ml) double/heavy cream. Homemade eggnog is actually really good for you! This version is kid-friendly but can be spiked with a little rum or vodka for adults. Not too shabby! You will want to keep this rich and creamy eggnog on hand all through the holidays. So it’s very important that you use the freshest, best quality eggs you can find. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Fold whipped cream into cold custard mixture until combined. You may use store bought whipped cream, but homemade is super easy and sooooo much better. Cloves - 3 or use ⅛ tsp ground cloves. Great balance of carbs, fat, and protein. Egg Yolks - 2. Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. In this recipe, the eggs are gently cooked to kill any potential bacteria in this non-alcoholic eggnog. Brandy is the most traditional alcoholic add-in for eggnog. All rights reserved. Milk - 1¼ cup. This should take about 45 to 60 minutes. Copyright 2015 Television Food Network, G.P. Grated fresh nutmeg, to serve. In a large heavy saucepan stir together ), The Spruce Eats uses cookies to provide you with a great user experience. Serve with a light sprinkle of nutmeg and lemon zest if using. Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then pour all of the egg/sugar … Add the vanilla extract and nutmeg, stirring to combine. Place pan on burner and stir mixture continuously until an ​instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. The beverage will need at least 4 hours or up to 3 days before finishing. While tempting, avoid turning up the heat to speed this process up. For any adults who do choose to partake in alcohol, add liquor to individual mugs or half the batch. Eggnog is basically a thin custard sauce thickened with egg yolks. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Turn on the burner to lowest possible heat setting. Make your next holiday celebration extra special with homemade eggnog. Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl. Cinnamon Powder - ⅛ tsp Instructions. ½ cup (100g) caster sugar. Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Remove the saucepan from the heat, and stir in the vanilla and nutmeg. It only takes a minute or so to whip the cream with an electric mixer. This post may contain affiliate links, which help keep this content free. 4 large egg yolks. Be patient. It will thicken slightly and coat the spoon lightly, but the egg whites and cream are what really thickens the mixture. The main point is to heat it to steaming but DO NOT boil. Eggs are also a great source of Omega-3s (for brain health) and lecithin (for liver and skin). © 2020 Discovery or its subsidiaries and affiliates. Then, while whisking, slowly pour in the cold milk-egg mixture. Homemade eggnog nutrition. Pinch of salt. Sugar - ⅓ cup. Another option is to make a big batch. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Another option is to make a big batch. Your email address will not be published. Your guests will absolutely notice the difference. If you want to know how to make eggnog alcoholic, our recipe already includes a splash of bourbon and rum, but we also have instructions for how to make eggnog without alcohol. Here’s the ingredients list: Whole milk, eggs , organic sugar, whipping cream (with maple syrup), vanilla extract and nutmeg. By using The Spruce Eats, you accept our, Spiked Eggnog With Brandy, Bourbon, or Rum, Coquito: Puerto Rican No-Egg Eggnog With Rum, Tom & Jerry Recipe: A Traditional Warm Milk Punch, 12 Holiday Mocktail Recipes for the Family, The 65 Best Christmas Desserts of All Time. 1/4 cup heavy cream (whipped to soft peaks). 3 cups (720ml) whole milk. Since this is non-alcoholic eggnog, the kids will enjoy it as much as the adults. Nutmeg has a high concentration of manganese, which is wonderful for the blood among other benefits (. Since its made with eggs, many home chefs may fear drinking raw eggs. Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Consume at your own risk. Unfortunately, it won't work and the increased heat will just cook the egg mixture. 1 tbsp vanilla extract. Ingredients. Eggs contain fat soluble vitamins and lots of B vitamins. Milk and whipped cream are great sources of calcium and healthy fats. All rights reserved. Consuming raw and lightly-cooked eggs poses a risk for food-borne illness. There is no need to fear raw eggs in eggnog. Refrigerate until cold, about 2 hours up to 3 days. Get easy-to-follow, delicious recipes delivered right to your inbox. Vanilla Essence - 1 tsp. In this recipe, the eggs are gently cooked to kill any potential bacteria in this non-alcoholic eggnog. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes. There is no need to fear raw eggs in eggnog. Pick your favorite dark-colored alcohol if you want a boozy beverage. Holiday Eggnog Recipe – Eggnog without Alcohol. Once the mixture has gotten to the thickness level, strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. And here are some of the nutritious things inside: Great balance of carbs, fat, and protein. 1/4 teaspoon freshly ground nutmeg, plus more for sprinkling, Finely grated lemon zest, for serving, optional. Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat. If anyone is adding alcohol to their glass, make sure to leave some room. The eggnog should be creamy and thicker than heavy cream. Her recipes range from Grandma’s favorites to the latest food trends. Since this is non-alcoholic eggnog, the kids will enjoy it as much as the adults. You will want to keep this rich and creamy eggnog on hand all through the holidays. For many holiday and Christmas celebrations, eggnog is an essential festive beverage. Cream - ¾ cup. How to make eggnog: Start by whisking the egg yolk and sugar together in a small bowl. Another option is bourbon. Refrigerate this egg custard mixture to fully chill the eggnog. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Gluten-Free Double-Chocolate Black Bean Brownies. Nutmeg - ½ tsp. When making the custard, keep in mind it will not be very thick. Combine eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined. If you prefer, you could try a mix of dark rum and cognac.

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