If you love the rich, creamy taste of classic eggnog, but don’t like the idea of using raw eggs, this Non Alcoholic Eggnog recipe is for you.
And while this version is safe for the kids, for an adults-only version just add in some rum, bourbon, or cognac to taste.
When I think of the holidays, I’m often reminded of the huge cookie exchange party my mom would host every year. For about two days before the party, we would have bags upon bags of cookies lining up our hallways.
For the day of the party, she would deck out the entire downstairs and lay out silver and decorated trays of cookies — it was almost more than my little self could handle just to not dive directly onto the table.
And every party, she would bring out our huge punch bowl and fill it with eggnog. Of course, I could never have a sip. Why? Because there was alcohol. Darn it!
But my non alcoholic eggnog recipe will be welcome at any party — go ahead and give the kids a sip. There are no raw eggs in this recipe either.
And of course, you can always slip in some rum, bourbon, or cognac to taste for an adult-only version.
Non Alcoholic Eggnog Recipe
Servings: 12
Total Prep Time: 30 minutes (plus time to chill)
Ingredients:
- 12 eggs
- 1 1⁄4 c. sugar
- 4 c. whole milk
- 2 t. vanilla extract
- 1 t. ground nutmeg 2 c. evaporated milk 2 c. half and half
Directions:
Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
In a separate glass bowl, stir evaporated milk and half and half until combined.
Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled.
Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
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Don’t miss out my other Delectable Holiday Recipes on Mommy Evolution!
- 12 eggs
- 1 1⁄4 c. sugar
- 4 c. whole milk
- 2 t. vanilla extract
- 1 t. ground nutmeg 2 c. evaporated milk 2 c. half and half
- Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
- In a separate glass bowl, stir evaporated milk and half and half until combined.
- Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching.
- When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
- Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container.
- Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
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