Nonalcoholic Eggnog
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
65
Spice
53
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 large
Egg2 large
Egg Yolk3 cup
Sugar3.5 cups
Whole Milk1.5 cups
Heavy Cream1 tsp
Pure Vanilla ExtractDirections:
1
Special equipment: a candy thermometer Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl
2
Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat
3
Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan
4
Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes
5
Remove the saucepan from the heat, and stir in the vanilla and nutmeg
6
Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour
7
Refrigerate until cold, about 2 hours up to 3 days
8
When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks
9
Then, while whisking, slowly pour in the cold milk-egg mixture
10
The eggnog should be creamy and thicker than heavy cream
11
Serve with a light sprinkle of nutmeg and lemon zest if using