Eggnog is one of those Christmas traditions that some people love and others not so much. Honestly though I love eggnog and homemade eggnog is my favourite! Try this creamy, cooked non-alcoholic eggnog recipe for your next holiday get together.
Some people worry about using raw eggs when making eggnog. Now we keep our own laying hens and I have no worries about eating their eggs raw from a safety standpoint. But I still prefer to make a cooked version of eggnog though and it’s really easy to make. So if you love the taste of eggnog but prefer not to use raw eggs this recipe is for you!
If you love the rich, creamy taste of classic eggnog, but don’t like the idea of using raw eggs, this recipe is for you! The eggs are gently cooked to give you a safe and creamy eggnog. Since it’s non-alcoholic it’s perfect for family holiday parties.
Combine the eggs and sugar in a medium bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
In a separate bowl, stir the half and half and evaporated milk until combined.
Heat the egg mixture over medium-low heat, stirring constantly to keep the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in the evaporated milk mixture.
Allow the eggnog to cool slightly before tasting. Adjust the taste by adding more sugar or nutmeg, if desired, before pouring into a pitcher or container and cover tightly. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.