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Non Alcoholic Eggnog

Non alcoholic eggnog is gently cooked on the stovetop until it reaches 160°F and lightly coats the back of a spoon. Nutmeg, vanilla, and a creamy milk-and-cream base make this chilled drink a classic holiday favorite.
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Prep Time 5 minutes
Cook Time 11 minutes
Chilling 4 hours
Total Time 4 hours 16 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 4 eggs large
  • 0.5 cup granulated sugar
  • 0.125 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the milk, heavy cream, and nutmeg in a 2-quart saucepan.
  2. Heat over medium until steaming with small bubbles around the edges, 4 to 6 minutes; do not let it boil.
  3. In a medium bowl, whisk the eggs, sugar, and salt until smooth.
  4. Slowly whisk about 1 cup of the hot milk mixture into the eggs.
  5. Pour the egg mixture into the saucepan.
  6. Cook over medium-low heat, stirring constantly, until it reaches 160°F and lightly coats the back of a spoon, about 3 to 5 minutes.
  7. Remove from the heat and stir in the vanilla.
  8. Pour the eggnog into a clean bowl and cover.
  9. Refrigerate until thoroughly chilled, at least 4 hours.
  10. Stir before serving.

Notes

Whisk the hot milk mixture into the eggs slowly to temper them and help prevent curdling. Refrigerate covered for up to 3 days; freezing is not recommended. For a dairy-free variation, use unsweetened dairy-free milk and a dairy-free cream alternative.