Non-Alcoholic Holiday Eggnog Recipe

Total: 65 mins
Prep: 5 mins
Cook: 60 mins
Yield: 12-16 Glasses (12-16 Servings)

187 ratings

Nutritional Guidelines (per serving)
109	Calories
5g	Fat
10g	Carbs
5g	Protein

Nutrition Facts
Servings: 12-16 Glasses (12-16 Servings)
Amount per serving
Calories	109
% Daily Value*
Total Fat 5g	7%
Saturated Fat 3g	14%
Cholesterol 93mg	31%
Sodium 59mg	3%
Total Carbohydrate 10g	4%
Dietary Fiber 0g	0%
Protein 5g
Calcium 84mg	6%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For many holiday and Christmas celebrations, eggnog is an essential festive beverage. Since its made with eggs, many home chefs may fear drinking raw eggs. There is no need to fear raw eggs in eggnog. In this recipe, 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. Another option is to make a big batch. For any kids or non-drinkers, leave the eggnog as is. For any adults who do choose to partake in alcohol, add liquor to individual mugs or half the batch.

Brandy is the most traditional alcoholic add-in for eggnog. If you prefer, you could try a mix of dark rum and cognac. Another option is bourbon. Pick your favorite dark-colored alcohol if you want a boozy beverage.

1:17

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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.

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Continue whisking while pouring milk in a slow, steady stream until completely incorporated.

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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. While tempting, avoid turning up the heat to speed this process up. Unfortunately, it won't work and the increased heat will just cook the egg mixture.
Once the mixture has gotten to the thickness level, strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg.

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Add the vanilla extract and nutmeg, stirring to combine.

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Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to fully chill the eggnog. The beverage will need at least 4 hours or up to 3 days before finishing.

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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.

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Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. If anyone is adding alcohol to their glass, make sure to leave some room. If you have a lot of drinkers, it may be helpful to use two types of cups or add a cute garnish to the boozy eggnogs so that no one gets confused.

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