How to Make Non-Alcoholic Eggnog at Home

Ingredients

• 3 Eggslarge
• 2 egg yolkslarge
• 3/4 cup Sugar
• pinch Kosher Salt
• 3 ½ cup whole milk
• 1 ½ cup heavy cream
• 1 tsp pure vanilla extract
• ½ tsp Nutmegfreshly ground
• ¼ tsp lemon zestfinely grated
• ¼ tsp Cinnamon powder

Let’s cook

1. Whisk eggs, egg yolks, sugar and a pinch of salt in a medium bowl. In a saucepan, heat milk and cream together on medium flame. Once the milk and cream mixture begins to steam, remove from the heat.

2. Mix the hot milk-cream mixture with the eggs and pour it into the saucepan. Cook this mixture again on medium flame while stirring continuously until the mixture thickens and can coat the back of the spoon easily.

3. Switch off the flame and add vanilla, cinnamon and nutmeg. Mix well and strain the mixture through a fine-mesh strainer. Let it cool and reach room temperature for about an hour. Once the mixture is at room temperature, refrigerate until cold for about 2 hours.

4. In a large bowl, whip the remaining cream using an electric beater. Whisk the mixture and slowly pour in the cold eggnog mixture. Whisk until the eggnog is creamy and thicker than the heavy cream.

5. Sprinkle a pinch of nutmeg, cinnamon and lemon zest and serve.