Easy Homemade Eggnog Recipe (Non-Alcoholic)
User Reviews
5
Easy Homemade Eggnog Recipe (Non-Alcoholic)
Description
Easy Homemade Eggnog Recipe (Non-Alcoholic) combines 12 egg yolks, sugar, whole milk, heavy cream, and fresh nutmeg into a creamy, fragrant beverage. The process involves gently heating milk, cream, and spices, then slowly tempering the hot liquid into the egg yolks to prevent scrambling. The curd mixture is gently cooked until it thickens enough to coat a wooden spoon, then cooled and flavored with vanilla and rum extract, if desired. This careful cooking results in a smooth and silky eggnog that is rich and aromatic.
The texture is creamy and thick enough to allow the spices and vanilla to shine without overpowering. Nutmeg adds warmth and characteristic holiday spice, while the optional rum extract provides depth without alcohol content. Chilling the mixture overnight allows flavors to meld and intensify, mellowing the raw egg flavor.
This eggnog serves about 8 cups and can be enjoyed chilled, perfect for cold-weather sipping or as a festive non-alcoholic treat. It pairs well with holiday sweets or as a comforting beverage during winter gatherings.
For best results, store the eggnog tightly covered in the refrigerator for up to one week. The recipe scales easily if more servings are needed, making it ideal for planning ahead of festivities. The slow heating process requires attention to avoid boiling, which ensures a smooth texture free of curdling.
Ingredients
- 12 egg yolk
- 1 cup granulated sugar (200g)
- 4 cups milk whole
- 2 cups heavy cream
- 3 teaspoons nutmeg freshly grated
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract (optional)
Instructions
- Whisk egg yolks together with the sugar in a mixing bowl until creamy and a light color.
- In a large saucepan, combine the milk, cream, nutmeg and salt and heat over medium heat until it starts to simmer, with bubbles forming around the edges, but do not bring to a boil.
- Slowly whisk ½ cup of the hot liquid into the eggs and sugar to temper the eggs. Repeat until about ⅓ of the hot liquid has been mixed into the eggs.
- Add the tempered egg yolk liquid back into the pan with the remaining milk and cream and heat until it reaches 160°F or just starts to coat the back of a wooden spoon.
- Remove from heat and stir in the vanilla and rum extract.
- Transfer to a bowl and cover tightly with plastic wrap, then chill completely in the fridge until ready to serve. Best served the next day once the eggnog has had time to age slightly.
Notes
- This recipe yields approximately 8 cups of eggnog, providing ample servings for a group.
- Store eggnog in an airtight container or covered tightly with plastic wrap in the refrigerator for up to one week to maintain freshness.
- Chilling the eggnog overnight helps the flavors mature and results in a smoother, more integrated taste.
- You can double the batch easily if a larger quantity is required for gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 387mg | 129% |
| Sodium | 88mg | 4% |
| Potassium | 239mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1462IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 213mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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