Nonalcoholic Eggnog

Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.
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  • Level: Easy
  • Total: 3 hr 35 min (includes cooling and chilling times)
  • Active: 30 min
  • Yield: about 6 cups
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3 large eggs plus 2 large egg yolks

3/4 cup sugar

Kosher salt

3 1/2 cups whole milk

1 1/2 cups heavy cream

1 teaspoon pure vanilla extract

1/4 teaspoon freshly ground nutmeg, plus more for sprinkling

Finely grated lemon zest, for serving, optional


Special equipment:
a candy thermometer
  1. Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
  2. Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
  3. Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
  4. Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
  5. When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.