EGGNOG NON ALCOHOLIC RECIPES

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NONALCOHOLIC EGGNOG RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Nonalcoholic Eggnog Recipe | Food Network Kitchen | Food ... image

Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.

Provided by Food Network Kitchen

Total Time 3 hours 35 minutes

Cook Time 30 minutes

Yield about 6 cups

Number Of Ingredients 8

3 large eggs plus 2 large egg yolks
3/4 cup sugar
Kosher salt
3 1/2 cups whole milk
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon freshly ground nutmeg, plus more for sprinkling
Finely grated lemon zest, for serving, optional

Steps:

  • Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
  • Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
  • Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
  • Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
  • When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.

EGGNOG RECIPE | ALTON BROWN - FOOD NETWORK



Eggnog Recipe | Alton Brown - Food Network image

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 to 7 cups

Number Of Ingredients 7

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Steps:

  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
  • Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  • Whisk the egg whites into the mixture. Chill and serve.
  • Cook's Note: For cooked eggnog, follow procedure below.
  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  • In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

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EGGNOG RECIPE | ALTON BROWN - FOOD NETWORK
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
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