How to make non-alcoholic Eggnog: a tried and tested festive eggnog recipe you can make at home this season!
This alcohol-free version of the classic eggnog is a family favourite in our household and a Christmas traditional drink that always accompanies our holiday season.
It is a creamy, comforting, indulging drink that immediately evokes a cozy winter night in front of the fireplace waiting for Santa and since it is entirely alcohol-free, it is a Christmas delight the whole family can enjoy.
Plus, it is made with eggs! So if you are trying to get your kids to eat more proteins, it’s a cheeky way to up their intake!
Classic eggnog is a traditional British festive drink made of beaten eggs, sugar, cream and, alcohol (commonly brandy, rum or bourbon) and we talked about it in our previous post about boozy eggnog.
Today, we share a kid-friendly recipe, one that calls for no alcohol and even cooks the eggs, for extra safety!
We hope you enjoy it!
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Tools you will need for making non-alcoholic Eggnog
- Nonstick cooking pot
- Measuring cups & spoons
- A handheld whisk
- A cooking thermometer (if you need eggs to be thoroughly cooked)
- Nice serving cups (heat proof is serving hot. Eggnog can be hot or cold, both versions being perfectly acceptable and traditional)
Alcohol-Free Eggnog: Ingredients
To make this non-alcoholic hot eggnog recipe, you will need:
- 6 eggs
- 150 gr of caster sugar
- 800 ml milk, warm (not hot)
- 100gr heavy cream
- 1/2 teaspoon vanilla extract
- A sprinkle of nutmeg
- A sprinkle of cinnamon
- Garnish (optional) cinnamon stick, dark sugar or an extra dusting of nutmeg
How to make non-alcoholic eggnog: step by step process
The traditional recipe for eggnog calls for raw eggs.
However, we prefer to make eggnog adding an extra step: heat.
Cooking your eggnog is the best way to make sure you can serve your eggnog to a wide variety of guests and while it requires a little extra attention during the preparation, to avoid your eggs getting scrambled, we believe it’s a worthy step to add and it’s a skill easy to master.
All you need is a cooking termomether.
How to make cooked eggnog:
Get a good pot (we love our Le Creuset Dutch oven for this type of recipe, but any non stick pot will do!). Place on moderate heat and crack the eggs into it.
Start whisking gently, then slowly add the sugar, vanilla and spices; lastly, add your milk and bring to a very gentle heath, mixing with your whisk.
With the aid of a kitchen thermometer, let it reach 60C / 140F and let it cook at that temperature for at least three minutes, which is the recommended method to make sure your eggs are pasturized.
Need to know! To pasturize, eggs must cook for at least three minutes at a constant temperature of at least 60C/140F. Should this temperature drop before the three minute have gone, bring it up again and start the timer again.
Cook and mix until you have a smooth and deliciously perfumed creamy drink. Take off the heat and add your cream, then mix again.
Serve hot or cold.
Cold alcohol-free eggnog variation
The debate cold eggnog -hot eggnog is ongoing and both versions have their merit!
So, while for this recipe we present eggnog hot (it’s so cold already outside here, we let the weather inspire us!) you can also use this recipe to serve eggnog cold.
In that case, you want to chill your glasses and also let the egg mixture cool down completely in the fridge before adding the cream.