I consent to Backyard Goats collecting and storing the data I submit in this form. Thanks so much for sharing with us at Full Plate Thursday and have a great week! Straining will ensure there are no lumps in your egg nog, but as long as you are whisking constantly and keep everything on low heat ...there should not be a need to strain.
It seems as though most people either hate eggnog or love. Honestly, while I personally don’t have anything against raw eggs and you would in all likelihood be fine without heating the mixture, I actually preferred the batches of cooked eggnog when I was recipe testing over the batches that were made with raw eggs. Nobody got e-coli. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes, or until the mixture reaches 165 F. Immediately strain into the bowl with the heavy cream. Remove from the heat and add the vanilla extract, stirring to combine.
Thanks! Add the cream and milk, and beat again until just combined. The peppermint schnapps from Bintu’s comment is a really great idea! Served chilled with freshly grated nutmeg on the top is my favourite way to enjoy this delicious eggnog. Sounds rich and delicious. I’ve never understood using huge quantities of alcohol in eggnog. ©2020 House of Nash Eats Design by Purr. (And of course, eggnog buttercream icing. Now that you've got fresh eggnog, why not try a fun recipe using this delicious drink! Refrigerate for 3 hours or overnight before serving. Eggnog Loaf with Chocolate Cream Cheese Filling, Herby Chicken Strips with Homemade BBQ Sauce.
If you have chickens, bees, and dairy animals, your egg nog can be almost completely homestead-grown. The perfect holiday treat!
It’s brown, hard, and round like a fruit stone. This will allow the eggnog to thicken up and become richer and creamier.
Sometimes there are positives to being a recipe developer! Slowly pour the egg mixture into the saucepan with the vanilla and milk, whisking constantly to incorporate. I completely adore Eggnog. It's yummy, safe for those worried about raw eggs, plus the kids can enjoy it too!
This version is alcohol-free, but still has all the indulgence of the original. Required fields are marked *. We don’t use alcohol in our homes – other than the tiny bit that comes in vanilla. This puts the “nonalcoholic” in “nonalcoholic eggnog recipe.” Using a little rum extract gives the eggnog warm, buttery notes without inebriating your children. In a saucepan, combine milk and vanilla. Also, this is a cooked eggnog recipe, which, again, is not traditional.
This does not just taste like sickly sweet milk, it’s properly flavourful; you get plenty of vanilla and richness from the yolks. The Historically Hungry series is where we showcase historical recipes that we feel deserve a modern-day resurgence in popularity. It only takes about 30 minutes to cook but does need to cool for a few hours before serving.
It’s great to bake with and tastes amazing too. I would rather use the egg whites for macarons or old-fashioned divinity anyway!
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