Nonalcoholic Eggnog
- Level: Easy
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 17
- Dietary Fiber
- 0
- Sugar
- 17
- Protein
- 5
- Cholesterol
- 125
- Sodium
- 301
- Total: 3 hr 35 min (includes cooling and chilling times)
- Active: 30 min
Ingredients
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
Directions
Special equipment:
a candy thermometer- Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
- 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.
- 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.
- 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.
- 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.