Very Good Homemade Eggnog non-alcoholic
Eggnog is the best holiday drink! It’s creamy, rich, and utterly delicious. Get ready for all your holiday parties.
Even when it’s cold outside, I love to enjoy some cold food recipes for the holidays – like frozen hot chocolate, mint milkshakes, and especially this homemade eggnog!
Do we all agree that homemade eggnog is better than anything you can buy at the store?
Don’t be fooled by the fancy labels, make it at home with this recipe! It’s crazy easy whipping. Once you try it, you will be making this recipe for years to come.
Eggnog is a favorite of many of my family. We always do it around the holidays, especially Christmas in December. It’s thick, creamy and the perfect treat to celebrate the end of the holidays all day long. Think of it like Christmas in a mug.
What we love most about this recipe is that it’s more of a melted milkshake than a super egg drink. Even the hubby who despises eggnog loves this version – that’s what!
How to Make Eggnog
The first thing to do is place a medium metal or glass mixing bowl in the refrigerator for later use.
protein. Then, grab a medium mixing bowl and whisk together the 6 egg whites until they reach stiff peaks. Add ¾ cup sugar, 1 tablespoon at a time. Put this aside.
yolk. In a large mixing bowl, whisk together 6 egg yolks. Beat them until they turn lemon yellow. Add ¼ cup sugar, 1 tablespoon at a time. Then add vanilla, salt, milk and nutmeg. Put this aside.
cream. Remove freezer bowl from refrigerator and pour 1 cup heavy cream. Whip everything until fluffy – it looks like a cool whip.
combine. Add egg white mixture and whipped cream to large bowl of egg yolks and milk. Stir everything together with a wooden spoon.
We do not recommend storing eggnog for more than 24 hours. Best refrigerated after a few hours. Store it in an airtight container in the refrigerator.
You can also freeze it in an airtight freezer container to allow a little room for the liquid to expand as it freezes.
For more eggnog recipes, check out:
Cook Time 15 minutes
Total time 15 minutes
Serving Size 12
Calories 246 kcal
by Lil’ Luna
- 6 eggs separated
- 1 cup sugar
- 2 tablespoons vanilla
- dash salt
- 6 cups milk
- 1/2 teaspoon nutmeg
- 1 cup heavy cream to make sure it’s cold
Place a medium metal or glass mixing bowl in the refrigerator for later use.
In a medium mixing bowl, beat 6 egg whites until stiff. Add ¾ cup sugar, 1 tablespoon at a time. shelved.
In a large mixing bowl, whisk together 6 egg yolks. Beat them until they turn lemon yellow. Add ¼ cup sugar, 1 tablespoon at a time. Then add vanilla, salt, milk and nutmeg. shelved.
Remove refrigerated bowls from refrigerator. Pour in 1 cup heavy cream. Whip until fluffy like a cool whip.
Add egg white mixture and whipped cream to large bowl of egg yolks and milk. Stir together with a wooden spoon.