If you are looking to make some eggnog that everyone can enjoy. Then you need to try this creamy, frothy and delicious non-alcoholic eggnog recipe.
Recipe video
To be honest, I’m not a huge fan of rum. I can do without it but on some occasions I may indulge in some cocktails. Eggnog is known as a traditional Christmas/Thanksgiving alcoholic drink. There are some people that prefer not to enjoy it with the alcohol. So this is for those people that want to enjoy eggnog without the booze. I would like to share my favorite non-alcoholic eggnog recipe.
Although the traditional recipe calls for rum, I think we can make an exception. Every now and then I think it is a good idea to break the rules just a little. Since eggnog has eggs in it, the rum is used to preserve the eggnog for a long period. Obviously, making the recipe without it will cause the eggnog to not last as long.
I love this eggnog, it is my favorite because of the spices and also because of the creamy/frothy texture. Some people discard the egg whites, but I like to separate the whites from the yolks and fold the whites into the mixture. The reason I fold in the whites is because it gives it an extra frothiness that I just love. You need to give it a try.
The scent of raw eggs isn’t always pleasing to my nostrils and the idea of drinking raw eggs turns me off. So, the best way to enjoy eggnog in my household is the cooked version. Although, the uncooked version may take less time and work, the cooked version is way creamier and richer in my opinion.
This year was the first time I ever drank eggnog and I also learned how to make it. Growing up in the Caribbean, eggnog wasn’t our thing so I was unfamiliar with it, I grew on ponche de crème rather than eggnog; However, thanks to having a food blog I get to try a whole set of things.
Before diving into the recipe, I thought I should share some TIPS & TRICKS first:
TIPS & TRICKS:
- Whole milk: If you want your mixture to be thick, creamy and smooth then you need the full fat milk. The holidays aren’t for watching your weight, leave that for the new years.
- Separating the egg yolks and the egg whites: Some people don’t separate them or some people only use the egg yolks, but I like to use both and separate them. I combine the egg yolks with the sugar and vanilla extract, then I temper it. Afterwards, I beat the egg whites until stiff peaks start to form, this makes the eggnog frothy and I love it that way. But if you want a silkier eggnog you can skip the egg whites all together.
- Spices: I love to use spices in my eggnog, I know the traditional recipe only includes a pinch of nutmeg. But I think by adding just a dash of cinnamon, nutmeg and allspice, you can have an amazing flavourful eggnog.
I hope you enjoy the recipe.
Now, let’s get into it.
Non-Alcoholic Eggnog
Ingredients
- 2 cups Whole milk at room temperature
- 1 cup Heavy cream at room temperature
- 1 cup Granulated sugar
- 4 Egg yolks
- 4 Egg whites
- 1 tsp Vanilla extract
- 1/4 tsp Fresh or ground nutmeg
- 1/8 tsp Fresh or ground cinnamon
- 1/8 tsp Ground allspice
Instructions
Warming the milk and cream:
- In a sauce pan over medium heat, pour in the milk and heavy cream. Let them simmer until bubbles start to form on the edges of the pan then remove from the heat.
The egg mixture:
- In a mixing bowl, beat together the egg yolks, granulated sugar and the vanilla extract until smooth and pale.
Tempering:
- Gradually add the milk mixture into the egg mixture. Being sure to alternate between pouring the milk and whisking. Pour all of the milk mixture into the bowl then return it to the pan and place over medium heat, add all the spices. Let the mixture simmer until it has thicken, it usually takes up to 5-7 minutes.
Let it cool:
- Remove the mixture from the heat once it has thicken and transfer it to a bowl or a pitcher, let it cool for 20 minutes before refrigerating for at least 30 minutes.
The egg whites:
- Beat the egg whites until stiff peaks have form and remove the eggnog from the refrigerator and fold in the egg whites. You can serve immediately or you can refrigerate it.
Notes
- If you want to use rum for this recipe then you can add the rum into the milk and egg mixture before you let it cool in the fridge.
- Homemade eggnog can be stored for up to 3 days in the fridge, with alcohol it can last up to 5 days.
Other Christmas/Thanksgiving inspired drinks you may enjoy:
