Non-Alcoholic Eggnog
In short: Creamy, cooked eggnog made with milk, cream, egg yolks and nutmeg, chilled until thick. No alcohol and safe to drink. It takes about 22 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 12 min
- Resting
- 4 h
- Total
- 22 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 300 kcal
Eggnog is a holiday drink in many countries, and it is usually made with alcohol and raw eggs. This version skips both. The yolks are cooked gently with milk and cream into a light custard, which makes the drink safe for children and for anyone avoiding alcohol, and gives it a smooth, velvety texture. Freshly grated nutmeg matters here. Make it a day ahead so it can chill and thicken.
Instructions
- Whisk the egg yolks and sugar in a large heatproof bowl for 1 to 2 minutes, until pale and slightly thick.
- Pour the milk and cream into a medium saucepan. Add the nutmeg, cinnamon and salt and heat over medium heat until steaming. Do not let it boil.
- Whisk about 1 cup (250 ml) of the hot milk into the yolks in a thin stream. This tempers the eggs so they do not scramble.
- Pour the yolk mixture back into the pan. Cook over low heat, stirring constantly with a wooden spoon, for 5 to 8 minutes, until the custard coats the back of the spoon and reaches 71°C (160°F).
- Strain the custard through a fine sieve into a jug and stir in the vanilla.
- Let it cool for 20 minutes, then cover and chill for at least 4 hours, or overnight. It will thicken as it chills.
- Whisk well before serving, pour into small cups and grate fresh nutmeg over the top.
Tips
- Strain the custard through a fine sieve even if it looks smooth. This catches any tiny bits of cooked egg and gives a silky drink.
- For a lighter drink, replace the cream with extra milk. For a frothy top, whisk in 60 ml (1/4 cup) of softly whipped cream just before serving.
Questions and answers
Is cooked eggnog safe for kids and pregnant guests?
Heating the yolks to 71°C (160°F) cooks the eggs, which makes this version safe in a way raw-egg eggnog is not. Use pasteurized milk and cream, keep it refrigerated and drink it within 3 days.
How long does homemade eggnog keep?
Up to 3 days in a covered jar in the fridge. Shake or whisk it well before serving, because it separates and thickens as it chills.
Why did my eggnog curdle?
The eggs got too hot too fast. Add the hot milk to the yolks slowly, keep the heat low and stir constantly. If it looks grainy, blend it for 30 seconds and strain it.
How long does it take to make Non-Alcoholic Eggnog?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Non-Alcoholic Eggnog?
About 300 kcal per serving, with 7 g of protein, 20 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 20 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 20 g |
| Sodium | 100 mg |
Estimated values, calculated from the ingredients.
