Non-Alcoholic Homemade Eggnog

Nothing says the holidays more than a cup of classic eggnog. If you are still buying store-bought eggnog, take one sip of this non-alcoholic homemade version and I bet you'll never look back! Creamy, thick and smooth, who wouldn't want some nog?!

This stuff is also so easy to make! It takes 15 minutes to make but it does require some time to set. Although it takes 2 hours of chilling before it's ready, it can benefit from even more time. So I suggest making this in the evening when you get home from work, let it sit overnight in the fridge and be in heaven the following day!

Pour a glass, top up with whipped cream, cinnamon and extra nutmeg and enjoy this treat by the fire! Or double up and serve your guests this perfect holiday drink after Christmas dinner. Enjoy!

Non-Alcoholic Homemade Eggnog

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★★★★★

5 from 4 reviews

• Author: Sam | Ahead of Thyme
• Prep Time: 5 mins
• Cook Time: 15 mins + 2 hours cooling time
• Total Time: 46 minute
• Yield: 4-5 1x

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Description

Take one sip of this non-alcoholic homemade eggnog and you'll never look back at store-bought versions! It's creamy, thick and smooth!

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Ingredients

Scale 1x2x3x

• 3 cups whole milk
• 1 tablespoon vanilla extract
• 2 cups heavy cream
• 1 and ½ teaspoons nutmeg, freshly grated
• 3 eggs, room temperature
• 4 egg yolks, room temperature
• ⅓ cup sugar
• ¼ teaspoon salt
• whipped cream (for topping)
• ground cinnamon (for topping)
• extra nutmeg (for topping)

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Instructions

1. Place heavy cream and grated nutmeg in a large bowl with a fine-mesh sieve on top. Set aside.
2. In a saucepan, combine milk and vanilla. Cook over medium heat, swirling occasionally, until bubbles form around the sides and the milk starts steaming.
3. In another bowl, vigorously beat together the eggs, yolks, sugar, and salt for approximately 3-5 minutes until the mixture is thickened and pale. Add in the milk in a slow stream and whisk to incorporate. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes, or until the mixture reaches 165 F. Immediately strain into the bowl with the heavy cream.
4. Place in refrigerator uncovered. Cool completely for at least 2 hours.
5. To serve, pour eggnog into glasses filling only ¾ of the glass. Top with whipped cream, cinnamon, and freshly grated nutmeg.

Notes

• This recipe takes 2 hours to set but for best results, it can be made up to one day in advance.
• The eggnog will keep in the refrigerator for a week.

• Category: Drinks