EASY EGGLESS EGGNOG RECIPE (2024)

FAQs

How do you make eggnog that does not contain eggs? ›

Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.

If you are really looking to knock out some calories, consider purchasing soy nog or rice nog. These alternatives to regular eggnog contain less fat and nearly half the calories of regular store-bought eggnog. Vanilla chai tea is also a great holiday alternative for those with non-dairy diets.

For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving. Even richer eggnog: Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier.

To replace the whipped egg yolks and sugar, I used frozen banana, maple syrup and a little bit of nutritional yeast to give it an “egg-y” flavour. I replaced the milk with full fat coconut milk from a can, although any dairy-free milk alternative will work.

Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.

3) If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of salmonella bacteria. 4) Use commercially prepared eggnog, which contains pasteurized eggs and does not need to be cooked.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

If you do choose to consume raw eggs, make sure they are pasteurized to reduce the risk of foodborne illness. Keep your raw pasteurized eggs in the refrigerator to prevent bacterial growth. The refrigerator's cold temperatures will make it harder for bacteria to grow on the eggs' shells.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

What makes eggnog taste better? ›

Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

Delicious. I've been drinking Almond Breeze Almond Nog as a replacement to regular Egg Nog that has a lot of sugar during winter season for several years. It has a lot of flavor, nutty but still sweet/ I also love it is plant based and healthy.

What if my eggnog gets curdled. There is a high possibility it can get curdled slightly at 2 stages, one is when you are cooking the egg yolk and the milk mixture on the stove. And the other stage is when adding alcohol into the mix. If this happens don't worry, just blend it in a blender until smooth.

If you mix sugar into the yolks without whipping them first, you risk creating a chunky and unappealing texture in your eggnog. The key is to first thoroughly whip the egg yolks until they are smooth and well-aerated.

It's important to constantly stir the custard to keep the proteins in motion as they rise in temperature between 140-170ºF (60-77ºC) and begin to coagulate. This gentle coagulation will thicken the sauce, but if it isn't kept in motion the protein can take on a grainy texture, so keep stirring!

Ingredients. CONTAINS MILK, EGG.

Almond Breeze^® Almondmilk Nog has the classic rich & creamy taste of traditional eggnog. This family favorite has 70 calories and is free of dairy, soy, lactose, cholesterol, peanuts, casein, gluten, eggs, saturated fat, and MSG.

Ingredients: MILK, CREAM, SUGAR, HIGH FRUCTOSE CORN SYRUP, EGG YOLKS, FAT FREE MILK, VANILLA EXTRACT, GUAR GUM, SALT, CARRAGEENAN, MONO & DIGLYCERIDES.