It’s almost that time of year! (I can’t believe that I’m already getting excited for Christmas and Thanksgiving is only in a week!!!) My sister loves eggnog. Literally, I think that her Christmas season would never be complete without drinking a few gallons of eggnog. We usually don’t buy any eggnog until after Thanksgiving, but I was in a very Christmas-y mood the other day and I wanted it now. It was surprisingly tricky to find a nonalcoholic eggnog recipe that I would always have the ingredients for, but I lucked out when I found this recipe (by Food Writers’ Favorites)! It’s a very simple and tasty recipe, but you do have to be patient. It’s a bit of a time thief.
Nonalcoholic Eggnog Recipe:
Makes 10 (1/2 cup) servings
4 cups milk
1/8 tsp. salt
1/2 cup granulated sugar
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla
1 cup whipping cream
1-2 Tbsp. granulated sugar
1/2 tsp. vanilla
(sprinkle the whipped cream with nutmeg before serving)
1. Heat milk in a large saucepan over low-medium heat. Do not boil.
2. Beat eggs in a mixing bowl; add salt, then gradually beat in sugar. Beat 1 1/2 cup hot milk into egg mixture. Then add egg mixture into remaining hot milk in the pan, beating constantly.
3. Cook over low heat, stirring constantly, until mixture thickens and reaches 160 degrees on a candy thermometer (or 180 degrees on a meat thermometer). Sprinkle in 1/2 tsp. nutmeg and add the vanilla.
4. To cool rapidly, place the saucepan in a large bowl of ice for 10-12 minutes. This is great when served warm or cold.
5. Whip the whipping cream and gradually add sugar and vanilla.
6. Before serving, top the eggnog with the whipped cream and sprinkle with nutmeg… and be sure to save some of your eggnog for everyone else to taste!