Are you looking for a recipe for Homemade Non Alcoholic Eggnog without using raw eggs?
This thick decadent Non alcoholic Eggnog is quite easy to make.
Find out how simple and quick it is to whisk up a batch of your favorite Christmas drink. Much better than store bought!
Homemade Non eggnog is one of our favorite family Holiday treats.
This non-alcoholic version is family friendly so everyone gets a taste.
In our house right after Thanksgiving everyone starts asking if it is eggnog time.
I don’t know about you but when it comes to eggnog there is nothing like a cup of Homemade non alcoholic eggnog.
It is so much better than what you will find at the grocery store, and the best part is you get to control the flavor of spices to your personal taste.
If you don’t like the idea of using raw eggs in your eggnog this recipe gives you the rich creamy taste of your classic eggnog with out using raw eggs.
Homemade Non Alcoholic Eggnog Recipe
With this recipe there is no need to fear raw eggs in eggnog.
The eggs are gently cooked to kill any potential bacteria in this non-alcoholic eggnog.
Since it this yummy eggnog contains no alcohol, the kids will enjoy it as much as the adults.
You will want to keep this rich and creamy eggnog on hand all through the Christmas holidays.
Homemade Non Alcoholic Eggnog Recipe
This thick decadent Non alcoholic Eggnog is quite easy to make. Find out how simple and quick it is to whisk up a batch of your favorite Christmas drink. Much better than store bought!
If you love the rich, creamy taste of classic eggnog, but don’t like the idea of using raw eggs, this recipe is for you.
For an adults-only version, add some rum, bourbon, or cognac to taste.
Ingredients
- 12 eggs
- 1 1/4 cups sugar
- 4 cups milk
- 2 tsp. vanilla extract
- 1 tsp. ground nutmeg
- 2 cups evaporated milk
- 2 cups half and half cream
Recipe Notes
Directions:
- Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined.
- Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
- In a separate glass bowl, stir evaporated milk and half and half until combined.
- Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching.
- When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
- Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container.
- Refrigerate overnight or until thoroughly chilled.
Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
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