Coconut Eggnog Non Alcoholic Recipe Recipe Cards

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NON-ALCOHOLIC EGGNOG



Non-Alcoholic Eggnog image

Nonalcoholic eggnog is incredibly easy to make and such a delight for the entire family for the holiday season. If you have milk, cream, sugar, and eggs then you can have this eggnog ready in 20 minutes!

Provided by Alyssa Rivers

Categories     Drinks

Time 20m

Number Of Ingredients 6

6 large Eggs
1 cup Sugar
2 cups whole Milk
1 1/4 cup heavy Cream
1 teaspoon Vanilla Extract
1/4 teaspoon freshly grated Nutmeg

Steps:

  • Separate the eggs and place the yolks in a bowl. The whites can be placed in another bowl, covered, and refrigerated for use later in another recipe.
  • Add sugar to the yolks and use a hand blender or whisk to whisk them together till pale and creamy.
  • Heat milk and cream in a saucepan and bring it to a gentle simmer. Now slowly whisk the milk mixture into the egg mixture. Make sure to add the milk mixture in a thin, steady stream so that you don't scramble the eggs. Keep whisking continuously till all the milk is whisked in.
  • Transfer the mixture back to the saucepan and cook on medium heat till the eggnog thickens to your desired consistency. Keep stirring as it heats to keep it from sticking to the bottom.
  • Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : Calories 415 kcal, Carbohydrate 39 g, Protein 9 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 240 mg, Sodium 117 mg, Sugar 38 g, ServingSize 1 serving

NONALCOHOLIC EGGNOG



Nonalcoholic Eggnog image

Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.

Provided by Food Network Kitchen

Time 3h35m

Yield about 6 cups

Number Of Ingredients 8

3 large eggs plus 2 large egg yolks
3/4 cup sugar
Kosher salt
3 1/2 cups whole milk
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon freshly ground nutmeg, plus more for sprinkling
Finely grated lemon zest, for serving, optional

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.

COQUITO - COCONUT EGGNOG



Coquito - Coconut Eggnog image

An Authentic Puerto Rican Beverage If you like coconut and eggnog, you'll love Puerto Rican Coquito! Coquito is a thick and creamy coconut drink that mixes silky GOYA® Coconut Milk with sweet GOYA® Cream of Coconut, cinnamon and rum. This rich, authentic coquito recipe is commonly made during Christmas where it is served cold and meant to be shared with family and friends. More recipe inspirations: Chocolate Coquito Pistachio Coquito

Time 5m

Yield 7

Number Of Ingredients 8

2 cans (12 oz. each) GOYA® Evaporated Milk
1 can (15 oz.) GOYA® Cream of Coconut
1 can (13.5 oz.) GOYA® Coconut Milk
½ cup GOYA® Sweetened Condensed Milk
½ cup white rum (optional)
1 tsp. vanilla extract
½ tsp. ground cinnamon, plus more for garnish, if desired
Cinnamon sticks (optional)

Steps:

  • Step 1 In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes. Step 2 Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold. Step 3 To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired. More Cooking Tips

CHOCOLATE EGGNOG (NON ALCOHOLIC)



Chocolate Eggnog (Non Alcoholic) image

Got this in a calender I bought last year. But sounds to chocolatey for me. So thought I would share it. Let me know what you think and maybe I will venture it a try.

Provided by Vet1013

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 cup prepared eggnog
1/2 cup chocolate syrup
1 cup whipping cream
2 tablespoons sugar
2 tablespoons cocoa

Steps:

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

Nutrition Facts : Calories 1818.3, Fat 122.1, SaturatedFat 73, Cholesterol 479, Sodium 755.8, Carbohydrate 167.7, Fiber 7.8, Sugar 97.7, Protein 23.7

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