|Nutritional Guidelines (per serving)|
|Servings: 12-16 Glasses (12-16 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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- 6 large eggs
- 2 egg yolks
- 1/2 cup sugar (plus 2 tablespoons)
- 1/4 teaspoon salt
- 4 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1/4 cup heavy cream (whipped to soft peaks)
- Garnish: additional grated nutmeg
Gather the ingredients.
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.