Chocolate Eggnog Non Alcoholic Recipes

NON-ALCOHOLIC HOLIDAY EGGNOG

Steps:

• Gather the ingredients.
• Combine the eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.
• Continue whisking while pouring the milk in a slow, steady stream until completely incorporated.
• Place the pan over the lowest possible heat setting; stir the mixture continuously until an ​ instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient-this should take about 45 to 60 minutes.
• Once the mixture has thickened, strain it through a fine sieve into a large bowl to remove any possible small cooked bits of egg.
• Add the vanilla extract and nutmeg, stirring to combine.
• Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate the egg custard mixture to fully chill the eggnog, at least 4 hours or up to 3 days.
• When ready to serve, pour the heavy cream into a bowl and whip until it forms soft peaks. Fold the whipped cream into the cold custard mixture until combined.
• Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. If anyone is adding alcohol to their glass, make sure to leave some room.

NONALCOHOLIC EGGNOG

Steps:

• Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
• Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
• Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
• Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
• When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.

CHOCOLATE EGGNOG

Steps:

• In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.

CHOCOLATE EGGNOG (NON ALCOHOLIC)

Steps:

• Mix eggnog with chocolate syrup.
• Chill.
• Whip the cream with sugar and cocoa.
• Fold into eggnog mixture.
• Serve.

HOMEMADE EGGNOG

Steps:

• In a large bowl, vigorously whisk the egg yolks, sugar and salt until light in color, and the sugar is almost dissolved. Carefully whisk in the milk. Set aside.
• In a small bowl, beat the egg whites and cream of tartar until stiff peaks form.
• Swiftly stir the egg whites and nutmeg into the milk mixture until just combined, popping as little bubbles as possible.
• Enjoy!

NON-ALCOHOLIC EGGNOG

Steps:

• Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream and milk, and beat again until just combined.
• Fill a large jug with ice, then strain in the eggnog mixture. Stir gently until the outside of the jug feels cold, then pour the eggnog into tumblers to serve.