It just wouldn't be Christmas without making this homemade Non Alcoholic Eggnog recipe! Rich and creamy, an alcohol free eggnog the whole family can enjoy. Easier to make than your think, this eggnog recipe will be a holiday hit with everyone!
Homemade Eggnog Without Alcohol
Everyone can buy non alcoholic eggnog in the supermarket, but homemade tastes much better. Make great family memories drinking eggnog while decorating the Christmas tree, or on Christmas morning! It's the perfect blend of dairy, eggs and spices the whole family can enjoy. No need to add alcohol to this holiday drink.
Ingredients
- Dairy - Whole Milk and Whipping Cream (heavy cream)
- Spices - Ground Cinnamon and Ground Nutmeg
- Vanilla Essence - adds rich and aromatic flavor
- Eggs - Pasteurized Eggs with separated eggs and yolk
- Sweetness - White Sugar
Is Non Alcoholic Eggnog Safe to Drink?
Most eggnog recipes are heated to 165°F/75°C which cooks out any risk. If making eggnog with raw eggs, then use pasteurized eggs. Adding beaten egg whites to eggnog makes your eggnog extra fluffy, but heating it through reduces texture and consistency. You can heat your eggnog, allow to cool then mix through pasteurized egg whites as an alternative.
How to Make Non Alcoholic Eggnog
Cooked Method
The safest eggnog recipe, when heated to 165°F/75°C (using thermometer). Take care to heat without boiling.
- Place the milk, whipping cream, cinnamon, and nutmeg into a saucepan. Heat to a low simmer without boiling.
- Beat the egg yolks and sugar until it's thick and pale in color.
- Use a ladle to slowly pour small amounts of hot milk into the egg mixture, constantly whisking. Continually add and whisk until all the milk is combined with the eggs.
- Place your eggnog back into a saucepan and heat for a few minutes, until temperature reaches 165°F/75°C. Do not let eggnog boil or it will curdle.
- Mix through vanilla essence and place eggnog into the fridge until it's cool. Garnish with whipped cream, grated nutmeg or a cinnamon stick.
Old Fashioned Eggnog Method
This is based on the old fashioned eggnog recipe (as pictured below), rich and creamy and made with whipped egg whites. Use pasteurized eggs because raw eggs have Salmonella risk and should be avoided, especially by children, elderly and immune-compromised.
- Place the milk, whipping cream, cinnamon, and nutmeg into a saucepan. Heat to a low simmer without boiling.
- Beat the pasteurized egg yolks and sugar until it's thick and pale in color.
- Use a ladle to slowly pour small amounts of hot milk into the egg mixture, constantly whisking. Continually add and whisk until all the milk is combined with the eggs.
- Place your eggnog back into a saucepan, and heat for a few minutes, until temperature reaches 165°F/75°C. Do not let eggnog boil or it will curdle.
- Mix through vanilla essence and chill for at least 1 hour.
- Beat pasteurized egg whites until soft peaks form. Fold whipped egg whites through eggnog and place into the fridge until completely cool.
- Garnish with a grated nutmeg and a cinnamon sticks.
Recipe Tips and FAQs
- Vanilla Bean Paste - really elevates the vanilla flavor
- Less Sugar - if you prefer less sweet eggnog, use only ½ cup sugar
- Refrigerate - eggnog thickens as it cools - leave in fridge overnight for best results before serving
- Whisk - constantly whisk eggnog while making it to ensure it's not lumpy
- Maple Syrup - sweeten with maple syrup for a unique taste
- Cinnamon Sticks - infuse or garnish with cinnamon sticks
How to Add Alcohol to Eggnog
If you want alcoholic eggnog, make 2 batches, one for the kids, and the other for the adults. To make eggnog alcoholic, just spike your beverage with your choice of alcohol after its cool. Alcohol to Eggnog Ratio is 1:5, or as per your own taste. For this recipe, just add one cup of alcohol to the whole recipe.
- Brandy or Cognac (most traditional)
- White Rum
- Bourbon
- Dark Rum
How Long Does Eggnog Last?
It's best to consume non-alcoholic eggnog with 3-5 days of making it. Store in an airtight container in the fridge until you are ready to serve. If mixing through the pasteurized egg whites, use eggnog with 2-3 days.
How to Serve Eggnog?
Eggnog is usually served chilled, but can also be enjoyed warmed up. Serve in a glass, topped with whipped cream, sprinkled with dusting of nutmeg and a cinnamon stick.
Holiday Recipes You'll Love
- Eggnog Waffles for Christmas
- French Toast with Eggnog
- Christmas Punch with Cranberries
- Spiced Russian Tea
- German Mulled Wine
Your whole family will love this non-alcoholic treat. Homemade tastes better and is thicker than your store-bought versions. Plus it's a great conversation starter to tell people you made your own homemade eggnog! Bon Appetit! Приятного аппетита!
Ingredients
- 3 cups whole milk
- 1 cup whipping cream
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 6 eggs separated
- ⅔ cup sugar
- ½ teaspoon vanilla essence
Instructions
- Place the milk, whipping cream, cinnamon, and nutmeg into a saucepan. Heat to a low simmer without boiling. Remove from heat.
- Beat the egg yolks and sugar until it's thick and pale in color.
- Use a ladle to slowly pour small amounts of hot milk into the egg mixture, constantly whisking. Continually add and whisk until all the milk is combined with the eggs.
- Place your eggnog back into a saucepan and heat for a few minutes, until temperature reaches 165°F/75°C. Do not let eggnog boil or it will curdle.
- Mix through vanilla essence and place eggnog into the fridge until it's cool.
- Garnish with whipped cream, grated nutmeg or a cinnamon stick.
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