Homemade No-Egg Nog
- Level: Easy
- Yield: 7 to 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 336
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 0
- Sugar
- 33
- Protein
- 2
- Cholesterol
- 51
- Sodium
- 32
- Total: 8 hr 55 min (includes chilling time)
- Active: 20 min
Ingredients
2 cups sugar
2 1/2 cups whole milk
2 cups heavy cream
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg, plus additional for garnish
2 cups silver rum or whisky, optional
A few light grates zest from an orange
Directions
- Dissolve the sugar: In a medium skillet, heat the sugar with 1 1/2 cups milk over medium-low heat, stirring constantly, until the sugar dissolves. Remove from the heat and let cool completely.
- Make the eggnog: Transfer the milk-sugar mixture to a large bowl and whisk in the remaining cup milk, 1 cup cream, the vanilla, cinnamon, ginger, allspice and nutmeg. The eggnog mix is best made up to this point a day before serving and refrigerated until ready to serve.
- Whip the cream: When ready to serve, use a whisk (or an electric mixer fitted with the whisk attachment) to whip the remaining cup heavy cream until stiff peaks form. With a rubber spatula, gently fold the whipped cream and rum or whisky into the eggnog mix. Add the orange zest and top with extra nutmeg, if desired.