Beverages · Dairy

Non-alcoholic Eggnog

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My bad.   I was contacted by one of my readers, who was very excited to see my post of Alton Browns Aged Eggnog  – until she read the list of ingredients, that is.

Like many people, she does not drink , so while that is a great recipe for some, it doesn’t work so well for her or her children.

So, for  those who prefer their eggnog without the alcohol, here is a family friendly version!   This recipe will serve 6 and can easily be doubled, (or halved), so everyone around the tree can raise a glass to celebrate the season.    The original comes from Food Network Magazine but, I could not resist a few tweaks when I made my test batch.

This will still take some planning, if you want to let it cool before serving, but I did taste it while it was still hot, and it is pretty good that way too.

Non-alcoholic Eggnog

3 1/2 cups whole milk

1/2 cup whipping cream

1/4 teaspoon nutmeg

1/8 teaspoon cinnamon

2 teaspoons vanilla extract

6 egg yolks

1 cup white sugar

Heat milk, cream, nutmeg and cinnamon over medium heat, stirring occasionally until milk is steaming, but NOT boiling.  This should take 5 – 7 minutes.   Stir in vanilla, remove from heat and keep warm.

Whisk the egg yolks and sugar in another saucepan until smooth.  Cook over  ultra low heat, whisking constantly, until the yolks are warm and the mixture is somewhat shiny.  This will take about 7 minutes.  Remove from heat and whisk in a small amount of the hot milk.  Once well mixed, repeat with a little more milk.  Continue until you have added all the milk.   It is important to do this step slowly to avoid curdling the egg mixture.  (see cooks note below)

Once all the milk has been added to the egg mixture, cook over low heat stirring constantly, until the mixture coats the back of a spoon.   This will take 5 – 10 minutes.   If you have a candy thermometer, use it to check the temperature, which should be 160F.

Remove from heat, let cool 30 minutes, then transfer to pitcher and chill until cold.

To serve, pour into glasses and sprinkle with nutmeg.

COOKS NOTE:  If you  add the hot milk too quickly, the eggs will curdle.  If this happens, finish cooking as directed but before chilling, pour thru a strainer lined with a couple layers of cheese cloth.   This will get rid of all the lumps.

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