Non-Alcoholic Eggnog

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#8586

This is a delicious non-alcoholic version of the classic recipe. It starts with a cooked custard-style base made with eggs, sugar, and milk. Rum extract, nutmeg and cream are added after the mixture is chilled.

serves/makes:

ready in:
1-2 hrs

3 reviews

ingredients

4 eggs
1/2 cup sugar
1/8 teaspoon salt
4 cups milk
2 teaspoons rum extract
1/2 teaspoon ground nutmeg, plus more as needed
1 cup whipping cream, beaten until stiff peaks form

directions

Combine the eggs, sugar, and salt in a heavy saucepan or in a double boiler over medium heat. Whisk together until uniform in color. While whisking, add the milk. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

Remove the pan from the heat and let cool. Place the pan in the refrigerator and chill for 1 hour.

Stir the rum extract and nutmeg into the eggnog. Fold in the beaten whipping cream. Divide between individual glasses and sprinkle with additional nutmeg. Serve immediately.

recipe tips

If you prefer a thicker eggnog, try adding an extra egg yolk to the custard base.

Adjust spices to taste; some people enjoy adding vanilla extract for an extra layer of flavor.

Serve in festive holiday glasses and garnish with a cinnamon stick for added flair.

Chill the eggnog overnight to allow the flavors to meld for a richer taste.

Experiment with additional flavors like chocolate or peppermint extract for a twist.

Add a dash of caramel or chocolate syrup.

common recipe questions

Can this eggnog be frozen?

Yes, once cooled put it in an airtight container, leaving room for expansion when it freezes. Freeze for up to 2 months. When ready to serve, put it in the refrigerator to thaw overnight. Do not thaw at room temperature.

Can I substitute almond milk (or other milk) for the plain milk?

Yes, you can use other dairy-free options for both the milk and whipping cream.

Can I use a sugar substitute?

Yes, as long as it is heat-safe you can substitute it for the real sugar.

How long does the eggnog keep?

If stored in an airtight container in the refrigerator it should last for 3-4 days.

Can I use another spice than nutmeg?

Mace, cinnamon, allspice, or pumpkin pie spice will work. They won't have quite the same flavor as nutmeg, but they will give it a "warm" spice flavor.

Why do we cook the egg mixture?

Cooking the egg mixture serves to pasteurize the eggs, killing any harmful bacteria and creating a safe custard base. It also thickens the mixture, giving the eggnog its characteristic creamy texture.

Can I make eggnog a day in advance?

Yes, just be sure to store it in an airtight container in the refrigerator and give it a good stir before serving.

Can I omit the whipped cream?

You can omit the whipped cream if you're looking for a lighter version. Alternatively, you can use a lighter whipped topping or even a non-dairy whipped cream.

How do I know when the egg mixture is thick enough?

The egg mixture is thick enough when it can coat the back of a spoon, meaning if you dip a spoon in it and run your finger through the coating, it should leave a clear line.

Can I freeze leftover eggnog?

While it's technically possible to freeze eggnog, the texture may change once it thaws, as the milk and cream can separate. If you do freeze it, blend well after thawing before serving.

How should I store leftover eggnog?

Store leftover eggnog in an airtight container in the refrigerator for no more than 3-5 days.

tools needed

Heavy Saucepan or Double Boiler: For cooking the custard-style base by combining eggs, sugar, salt, and milk over medium heat. A double boiler can help prevent the mixture from curdling over direct heat.

Measuring Cups and Spoons: For measuring out the ingredients such as sugar, salt, milk, and rum extract.

Whisk: For whisking the eggs, sugar, and salt together until uniform in color.

Spatula: For scraping down the sides of the saucepan or double boiler during whisking and for folding in the beaten whipped cream.

Mixing Bowl: For beating the whipping cream until stiff peaks form.

Individual Glasses: To serve the eggnog once it is prepared and chilled.

Spice Grater (optional): If using whole nutmeg, a grater or spice grinder will be needed to freshly grate it before serving.

what goes with it?

Gingerbread Cookies: Pair the eggnog with spiced gingerbread cookies for a festive, seasonal treat.

Pecan Pie: Serve a slice of rich pecan pie alongside eggnog for a classic dessert duo.

Cinnamon Sticks: Use cinnamon sticks as stirring sticks for the eggnog. They enhance the drink's flavor with additional spice.

Whipped Cream Topping: Add more whipped cream on top of the eggnog for an extra indulgent touch.

nutrition data

353 calories, 23 grams fat, 26 grams carbohydrates, 10 grams protein per serving.

reviews & comments

Dslayer298 REVIEW:
December 23, 2021

I overcooked this and the eggs kind of cooked. I put it in my Vitamix and fixed it-This was so good !! Can anyone tell me approx how long to cook this? Thank you.
- CDKitchen Reply:
  
  It's hard to give a precise time as it depends on the burner temperature, temperature of the ingredients, etc. It should be around 6-8 minutes. You want the custard-style base to be thicker than cream, but not as thick as pudding. It should be like a runny pudding. Hope that helps!
Valerie REVIEW:
December 17, 2013

This is a fantastic eggnog! And it's family-friendly without the alcohol so even the kids can have some (of course, you can add some in if you wish for grownups who want it). The custard-like base cooked up beautifully and the entire recipe was easy to make. The hardest part was waiting for it to chill before adding the remaining ingredients.
Lynn REVIEW:
December 21, 2012

This recipe is delicious, EASY and does not require a special trip to the store for ingredients that I don't have on hand. It was the only recipe that uses the whole egg instead of leaving me with a dozen (I tripled the recipe for company) egg whites without a plan! recommend this one :)