EGGNOG **Holiday, not red and green, but can be Christmasy
Food Network Kitchen
Food Network
Eggs, Sugar, Kosher Salt, Milk, Heavy Cream, Vanilla Extract, Nutmeg, Lemon Zest
Recipe courtesy of Food Network Kitchen

Nonalcoholic Eggnog

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  • Level: Easy
  • Total: 3 hr 35 min (includes cooling and chilling times)
  • Active: 30 min
  • Yield: about 6 cups
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.



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.