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Recipe for Eggnog (non-alcoholic) | Almanac.com

Eggnog (non-alcoholic)

Photo Credit
Comstock/Thinkstock
Yield
Four 8-ounce servings
Category
Beverages
Eggs
Course
Desserts
Other
Occasions
Christmas
Preparation Method
No Cook
Sources
User Submitted

Eggnog (non-alcoholic)
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This homemade non-alcoholic eggnog recipe makes a rich and creamy holiday drink for both adults and children.

From the recipe author: “This recipe has been served by my grandmother every Christmas that I can remember. I’m spoiled on it now and cannot tolerate commercial eggnog. Enjoy!”

Ingredients
4 scoops of vanilla ice cream
2 cups of milk or cream
3 eggs
1/2 cup sugar
2 tablespoons vanilla extract
2 tablespoons nutmeg
2 tablespoons cinnamon
Instructions

Put all ingredients into a 2 quart (or larger) blender pitcher. Blend until mixed thoroughly. Serve or store in the refrigerator. Sprinkle extra nutmeg on top!

Note: We have always made as above. However, for those concerned about raw eggs, you may add a couple extra steps:  Whisk only the eggs, sugar, and milk together in a 3- to 4-quart pan. Place pan on low heat for 45 to 60 minutes until the temperature reaches 160° F and the mixture thickens enough to coat the back of a spoon. Refrigerate for 4 hours to chill, then blend with remaining ingredients. 

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Comments

Harry M (not verified)

4 months 3 weeks ago

So pasteurize the eggs first great idea

Chef Greg (not verified)

1 year 5 months ago

I make my own mayo, alfredo and many other recipes that would require raw eggs. Although it's estimated tat only one egg out of 30.000 may contain salmonela, that's not how I want to win the lottery. Pasteurizing eggs may require some attention, but it's actually pretty simple. You will need an accurate thermometer and a saucepan. Place the eggs in enough water to cover it by about an inch , place thermometer and begin heating over medium heat. Watch the temperature carefully. You want to reach 140 and hold it, but at 143 the eggs will start to cook. I've found that using my 3 liter pan, once it reaches 140 I can take it off the heat and monitor it and it will hold. If the temperature begins dropping you can always put it back on. Hold at 140 for 3 minutes. Then, place in ice water. You can now use the eggs with less fear of pathogens. This is how pasteurized eggs are commercially made.

Marjorie L Bennett (not verified)

3 years 5 months ago

I love the many recipes and tips on Farmer's Almanac. I'm so glad this free version is available by email. I used your gardening tips for this past spring and summer. Unfortunately our summer in northern Colorado was above the 100s more days than normal and it was my first attempt at gardening in 73 years of living. I didn't get many good tomatoes, but don't blame Farmer's Almanac. I choose to blame the heat and inexperience. I can't afford to subscribe to Farmers but I've purchased it many times over the years. It's one of the most helpful books you'll find anywhere. Thank you and Merry Christmas and wonderful New Year. God Bless all.

Jean (not verified)

3 years 5 months ago

Two tablespoons each of vanilla, nutmeg & cinnamon sounds like a lot, should those be teaspoons - can anyone who's made this comment?

George Henderson (not verified)

3 years 4 months ago

2 tablespoons seemed like a lot to me too, so I used 2 teaspoons of vanilla, cinammon and nutmeg and put in a dash of ground cloves, and it turned out great!