HOW TO MAKE SUGAR FREE EGGNOG RECIPES

HOW TO MAKE HOMEMADE EGGNOG | KITCHN

How To Make Homemade Eggnog | Kitchn image

As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog anytime the craving hits.

Provided by Emma Christensen

Categories Egg dish Beverage Cocktail

Total Time 0S

Number Of Ingredients 6

Ingredients

6 large eggs
1 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cups bourbon, rum, cognac, or a mix (optional)
Freshly grated nutmeg, for serving

Steps:

Separate the eggs. Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl (I recommend the 3-Bowl Method for this step). Cover the whites and refrigerate until needed, or freeze if aging the eggnog for longer than a day.
Whisk the yolks with the sugar. Add the sugar to the yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and lightened to a lemon-yellow color.
Whisk in the milk, cream, and liquor (if using). Add the milk, cream, and liquor and whisk until combined.
Cover and refrigerate. Cover the bowl and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)
Whisk the egg whites. Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
Fold the egg whites into the eggnog. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
Serve the eggnog. Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.

Nutrition Facts : SaturatedFatContent 7.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 23.2 g, SugarContent 23.2 g, ServingSize Serves 10, ProteinContent 5.8 g, FatContent 13.2 g, Calories 232 cal, SodiumContent 72.8 mg, FiberContent 0 g, CholesterolContent 0 mg

HOW TO MAKE HOMEMADE EGGNOG | KITCHN

How To Make Homemade Eggnog | Kitchn image

As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog anytime the craving hits.

Provided by Emma Christensen

Categories Egg dish Beverage Cocktail

Total Time 0S

Number Of Ingredients 6

Ingredients

6 large eggs
1 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cups bourbon, rum, cognac, or a mix (optional)
Freshly grated nutmeg, for serving

Steps:

Separate the eggs. Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl (I recommend the 3-Bowl Method for this step). Cover the whites and refrigerate until needed, or freeze if aging the eggnog for longer than a day.
Whisk the yolks with the sugar. Add the sugar to the yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and lightened to a lemon-yellow color.
Whisk in the milk, cream, and liquor (if using). Add the milk, cream, and liquor and whisk until combined.
Cover and refrigerate. Cover the bowl and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)
Whisk the egg whites. Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
Fold the egg whites into the eggnog. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
Serve the eggnog. Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.

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HOW TO MAKE HOMEMADE EGGNOG - CLASSIC EGGNOG RECIPE

Here's how to make perfect eggnog every time.
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Reviews 4.6
Total Time 1 hours 20 minutes
Category vegetarian, Christmas, winter, beverages, cocktail
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Calories 476 calories per serving

In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined. Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.) Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled. When ready to serve, garnish with whipped cream and cinnamon.

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Calories per serving

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HOW TO MAKE EGGNOG RECIPE | DELICIOUS. MAGAZINE

Want to know how to make your own eggnog? This eggnog recipe is easy to make and far superior to the store-bought variety. It’s traditionally served around Christmas in the UK, but really, you could enjoy it any time you like. (We also have a gorgeous rum-laced eggnog cake. It’s a total showstopper to serve to guests.)
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Calories 199kcals per serving

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HOW TO MAKE EGGNOG - BEST HOMEMADE EGGNOG RECIPE

It's so easy to make your own eggnog! Try this best homemade eggnog recipe for all of your winter holiday gatherings this year. You can make it in just 20 minutes.
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Reviews 2
Total Time 20 minutes
Category Christmas, beverages, comfort food, dessert, main dish
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In a large saucepan over medium-low heat, combine milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and kosher salt. After mixture has warmed for 5 minutes, turn up heat between medium and medium-high. Stir regularly to avoid scorching, just until it comes to a boil. Turn off heat. In a large bowl, combine egg yolks and sugar. Whisk briskly until mixture is lightened in color and a bit fluffy, with visible ridges and ripples appearing when you whisk. Very slowly pour the hot milk mixture into the eggs, whisking vigorously all the while. You want to incorporate hot with cold slowly, to not "cook" the eggs to a scrambled consistency. Then pour everything back into the saucepan over medium heat. Stir constantly for about 5 minutes, until mixture is thickened and foamy. Do not allow mixture to boil. Strain to remove cloves. Let cool for about 1 hour. Stir in rum, brandy if desired, half-and-half, and remaining 2 tablespoons of vanilla. Refrigerate overnight to thoroughly chill and let flavors meld. Leave out the alcohol, if you prefer. Nothing else needs to be altered, and it will still taste wonderful! Before serving, whip heavy cream until softly firm. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.

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HOW TO MAKE EGGNOG - BEST HOMEMADE EGGNOG RECIPE

In a large saucepan over medium-low heat, combine milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and kosher salt. After mixture has warmed for 5 minutes, turn up heat between medium and medium-high. Stir regularly to avoid scorching, just until it comes to a boil. Turn off heat. In a large bowl, combine egg yolks and sugar. Whisk briskly until mixture is lightened in color and a bit fluffy, with visible ridges and ripples appearing when you whisk. Very slowly pour the hot milk mixture into the eggs, whisking vigorously all the while. You want to incorporate hot with cold slowly, to not "cook" the eggs to a scrambled consistency. Then pour everything back into the saucepan over medium heat. Stir constantly for about 5 minutes, until mixture is thickened and foamy. Do not allow mixture to boil. Strain to remove cloves. Let cool for about 1 hour. Stir in rum, brandy if desired, half-and-half, and remaining 2 tablespoons of vanilla. Refrigerate overnight to thoroughly chill and let flavors meld. Leave out the alcohol, if you prefer. Nothing else needs to be altered, and it will still taste wonderful! Before serving, whip heavy cream until softly firm. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.

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Category Cocktails, Drink, Treat
Cuisine American
Calories 335 calories per serving

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