|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 0g||0%|
|Total Sugars 18g|
|Vitamin C 0mg||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.|
For many holiday and Christmas celebrations, eggnog is an essential festive beverage. But because of raw eggs and alcohol, families may shy away from the creamy drink. However, there is no need to fear raw eggs in this recipe, as the eggs are gently cooked to 160 F kill any potential bacteria. And because it is alcohol-free, everyone can enjoy this quintessential Christmas drink. Consider making a big batch of this eggnog to enjoy throughout the holiday season.
For any adults who do choose to partake in alcohol, add liquor to individual mugs or half of the batch of eggnog. Brandy is the most traditional alcoholic add-in for eggnog, but if you prefer, you could try a mix of dark rum and cognac; another option is bourbon.
Click Play to See This Non-Alcoholic Holiday Eggnog Recipe Come Together
"This non-alcoholic eggnog was rich, creamy, and delicious. Mine registered 160 F after 30 minutes, and I gave it about 5 minutes longer to thicken a bit more and coat a spoon. The recipe made about 5 cups. You could use the custard mixture to make eggnog ice cream as well." —Diana Rattray
6 large eggs
2 large egg yolks
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream
Additional grated nutmeg, garnish
Steps to Make It
Gather the ingredients.
Combine the eggs, egg yolks (use the egg whites in another recipe), sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.
Continue whisking while pouring the milk in a slow, steady stream until completely incorporated.
Place the pan over the lowest possible heat setting; stir the 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 35 to 45 minutes.
Once the mixture has thickened, strain it through a fine sieve into a large bowl to remove any possible small cooked bits of egg.
Add the vanilla extract and nutmeg, stirring to combine.
Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate the egg custard mixture to fully chill the eggnog, at least 4 hours or up to 3 days.
When ready to serve, pour the heavy cream into a bowl and whip until it forms soft peaks. Fold the whipped cream into the cold custard mixture until combined.
Serve the 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.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.
- While tempting, avoid turning up the heat to speed up cooking the egg mixture; the increased heat will cook the eggs, leaving you with a chunky instead of a smooth beverage.
- If you do not have a low heat burner, you can cook the eggnog in a double boiler over gently simmering water.
- 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.
- Give the eggnog warm spice flavor by adding 2 cinnamon sticks and 4 whole cloves to the milk and egg mixture. Cook and strain as directed.
- Serve the eggnog with a dollop of whipped cream, and sprinkle with cinnamon sugar.
- For a more traditional eggnog flavor, add 1/2 teaspoon of rum extract along with the vanilla.
How to Store Homemade Eggnog
- Refrigerate eggnog in a covered container and consume within 2 days.
- To freeze homemade eggnog, transfer it to a freezer container, leaving 1 to 2 inches of headspace to allow for expansion. Label the container with the name and date and freeze for up to 6 months. Defrost in the fridge overnight.
- Whisk the defrosted eggnog until smooth or process it in a blender. If desired, heat the eggnog over low heat until warm.
Brandt, Kathy. “Making Homemade Egg Nog That's Safe.” UMN Extension, extension.umn.edu/preserving-and-preparing/making-homemade-egg-nog#:~:text=Refrigerated%20eggs%20with%20clean%2C%20uncracked,it%20may%20not%20be%20safe.