How to make eggnog without alcohol
What is Christmas in July without a glass of eggnog?
No need to fear raw eggs in eggnog. The eggs are gently cooked to kill any potential bacteria in this non-alcoholic eggnog.
Since it contains no alcohol, the kids will enjoy it as much as the adults.
You will need:
- Five large eggs, plus two yolks.
- Half a cup of sugar.
- A quarter teaspoon salt.
- Four cups full cream milk.
- One tablespoon vanilla extract.
- Half a teaspoon grated nutmeg.
- A quarter cup heavy cream, whipped to soft peaks.
- Additional grated nutmeg for garnish.
What to do:
Combine eggs, egg yolks, sugar, and salt in a heavy pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting.
Place pan on burner and stir mixture continuously until the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 45 to 60 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental, small, cooked bits of egg.
Add vanilla extract and nutmeg, stirring to combine.
Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill for at least four hours or up to three days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.
