Homemade Eggless Eggnog Recipes

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

HOMEMADE EGGLESS EGGNOG

Steps:

• In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat. Let it sit for 20 minutes. Then refrigerate for about 2 hours until it's completely set and firm.
• In a blender, add the curdled flan, sweetened condensed milk, heavy cream, nutmeg, salt, and vanilla extract. Blend until everything is well incorporated and smooth.
• Using a funnel, transfer the eggnog to a glass bottle, cover, and refrigerate until chilled.
• Serve in individual glasses with a grating of nutmeg and/or a cinnamon sprinkle over the top. Store in the refrigerator for up to 2 weeks.

HOMEMADE EGGLESS EGGNOG

Steps:

• In a small mixing bowl add the cornstarch and 1/4 cup milk - combine and set aside
• In a saucepan, combine the remaining milk, cream, sugar, vanilla extract, cinnamon stick, and nutmeg
• Heat over medium-low heat stirring often to prevent it from burning at the bottom.
• Once the milk comes to an almost boil add the cornstarch mixture.
• Let come to a boil then reduce heat immediately
• Cook stirring constantly so it does not stick or burn on the bottom and sides.
• It is important to cook on low so the cornstarch cooks and thickens.
• You want it thick enough to coat the back of your spoon.
• Add the alcohol and remove the cinnamon stick.
• Pour the mixture into a heatproof jug and let chill in the fridge for at least 2 hours, preferably overnight.
• When ready to serve - pour into individual serving glasses
• Top with more whipped cream (optional)
• Sprinkle with freshly grated nutmeg and cinnamon powder.
• Enjoy!

EGGLESS EGGNOG

Steps:

• In large bowl, mix pudding with 1 cup milk.
• When pudding is thick, add remaining ingredients, mix very well.
• Chill.
• For Vegetarian use a Vegetarian Instant Vanilla Pudding Mix.

"EGG NOT" (EGGLESS EGGNOG)

Steps:

• 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.

EGGNOG

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.

EGGNOG

Steps:

• In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
• Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

MY BEST EGGLESS EGGNOG

Steps:

• place all ingredients in a blender.
• blend until smooth.

EGGLESS EGGNOG

Steps:

• 1. Whisk all ingredients well. Chill at least 2 hours. Stir well before serving.

EGGLESS VANILLA EGGNOG

Steps:

• In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
• To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon.
• Refrigerate overnight.