Holiday Eggnog Recipe – Eggnog without Alcohol with step wise pictures.
Eggnog is a special holiday drink which taste so creamy and delicious when served cold over some ice. You can add rum or brandy if you really want it.
Eggnog historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, creamy dairy-based beverage traditionally made with milk, cream, sugar, whipped egg whites and egg yolks (which gives it a frothy texture, and its name) and, in some contexts, distilled spirits such as brandy, rum or bourbon.
Eggnog is traditionally consumed throughout Canada and the United States at Christmas season every year, often from American Thanksgiving until the end of the Christmas season. Eggnog is also often home-made, using milk, eggs, sugar and flavourings. Eggnog is served with cinnamon or nutmeg. While eggnog is often served chilled, in some cases it is served warmed, particularly on cold days (in a similar way to the way mulled wine is served warm).
It has been on my bucket list for quite a long time. Finally made it yesterday and it was delicious. It was thick, creamy and luscious. Serve it chilled for best taste.
This eggnog can be used in making cupcakes, cakes and pancakes too.
This drink has lots of spices added to them which makes it more tasty and flavourful.
Hope you will give this a try and let me know how it turns out for you.
- Egg Yolks - 2
- Sugar - ⅓ cup
- Milk - 1¼ cup
- Cream - ¾ cup
- Nutmeg - ½ tsp
- Vanilla Essence - 1 tsp
- Cloves - 3 or use ⅛ tsp ground cloves
- Cinnamon Powder - ⅛ tsp
- Take egg yolk in a bowl, add sugar and whisk till pale and frothy. Set aside.
- Take milk, cream, nutmeg, cinnamon, cloves in a sauce pan and heat till it begins to simmer.
- Now add some of the cream mix into the egg mix and whisk well.
- Now pour it back into the sauce pan and cook on very low heat till it thickens.
- Once it thickens, strain it and add in some vanilla and mix well.
- Chill for 4 to 6 hours.
- Pour it into serving glass and enjoy.
1)Take egg yolks in a bowl
2)Add in sugar
4)Whisk till pale and frothy
5)Take cream in a sauce pan
6)Add in milk
7)Add some cinnamon
8)Add in nutmeg
9)Add some cloves
11)Heat it and bring it to a simmer.
12)Now it has started to simmer. Dont boil it.
13)Pour little into the custard and whisk well.
14)Now pour it back into the sauce pan
15)Cook on very low heat while keeping on mixing till it thickens
16)Keep cooking and stiring on very low heat.
17)This way the custard wont curdle.
18)Now it has thickened
21)Chill this for 4 to 6 hours or overnight.
24) Serve cold