Easy Eggnog Recipe Non Alcoholic

Homemade Eggnog (NonAlcoholic) House of Nash …

WebNov 30, 2017 · Combine milk, cream, nutmeg, and salt. In a large saucepan, combine the milk, cream, nutmeg and salt and heat over medium heat …

1. Whisk together the egg yolks and sugar in a mixing bowl until light in color and creamy.
2. In a saucepan, combine the milk, cream, nutmeg and salt and heat over medium heat until barely at a simmer with bubbles forming around the edges, but do not bring to a boil.
3. Slowly whisk 1/2 cup of the hot liquid into the eggs and sugar to temper the eggs. Repeat a few more times until about 1/3 of the hot liquid has been mixed into the eggs.
4. Add the tempered egg yolk liquid back into the pan with the remaining milk and cream and heat until it reaches 160 degrees or just starts to coat the back of a wooden spoon.

Preview

See Also:

Show details

Easy Homemade NonAlcoholic Eggnog Recipe The …

WebDec 24, 2021 · Add sugar to the yolks and use a hand blender or whisk to whisk them together till pale and creamy. Heat milk and cream in a …

Rating: 3/5(1)
1. Separate the eggs and place the yolks in a bowl. The whites can be placed in another bowl, covered and refrigerated for use later in another recipe.
2. Add sugar to the yolks and use a hand blender or whisk to whisk them together till pale and creamy.
3. Heat milk and cream in a saucepan and bring it to a gentle simmer. Now slowly whisk the milk mixture into the egg mixture. Make sure to add the milk mixture in a thin, steady stream so that you don't scramble the eggs. Keep whisking continuously till all the milk is whisked in.
4. Transfer the mixture back to the saucepan and cook on medium heat till the eggnog thickens to your desired consistency. Keep stirring as it heats to keep it from sticking to the bottom.

Preview

See Also:

Show details

NonAlcoholic Homemade Eggnog Ahead of Thyme

WebDec 11, 2022 · Cook over medium heat, swirling occasionally, until bubbles form around the sides and the milk starts steaming. Beat …

1. Place heavy cream and grated nutmeg in a large bowl with a fine-mesh sieve on top. Set aside.
2. In a saucepan, combine milk and vanilla. Cook over medium heat, swirling occasionally, until bubbles form around the sides and the milk starts steaming.
3. In another bowl, vigorously beat together the eggs, yolks, sugar, and salt for approximately 3-5 minutes until the mixture is thickened and pale. Add in the milk in a slow stream and whisk to incorporate. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes, or until the mixture reaches 165 F. Immediately strain into the bowl with the heavy cream.
4. Place in refrigerator uncovered. Cool completely for at least 2 hours.

Preview

See Also: Egg RecipesShow details