No need to fear raw eggs in eggnog. The eggs are gently cooked to kill any potential bacteria in this non-alcoholic eggnog. Since this is non-alcoholic eggnog, the kids will enjoy it as much as the adults. You will want to keep this rich and creamy eggnog on hand all through the holidays.
- Combine eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.
- Continue whisking while pouring milk in a slow, steady stream until completely incorporated.
- Turn on the burner to lowest possible heat setting.
- Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 F and 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 at least 4 hours or up to 3 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.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|