Creamy Kid Friendly Eggnog Recipes

CREAMY HOLIDAY EGGNOG

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

HEALTHY EGGNOG

Steps:

• Whisk eggs, maple syrup, and milk in a medium saucepan, and then place on a burner over medium heat. Whisk regularly until the mixture reaches 160* F or so and coats the back of a metal spoon slightly.
• Remove from the heat and allow to cool for 10 minutes. Then mix in the spices and vanilla.
• Chill in the fridge for a few hours or overnight.
• Whisk well 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.

SUGAR-FREE KETO EGGNOG RECIPE

Steps:

• Use a hand mixer to beat the yolks, until light yellow in color. Add Besti a little bit at a time, beating constantly, until dissolved. Set aside.
• In a medium saucepan, combine the almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil, stirring occasionally. Remove from heat immediately once it starts to boil. Stir in the vanilla.
• While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a thin stream. This is called tempering.
• Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F (71 degrees C). Do not let it boil. It will thicken more as it cools.
• If you want to add bourbon, add it now. (This is not required, but your eggnog will keep for longer if you do.)
• Pour the sugar-free eggnog into a bowl, bottle, or pitcher, cover, and refrigerate for at least 3-4 hours, until cold, or longer until ready to serve.
• Serve with sugar-free whipped cream, cinnamon and nutmeg for garnish.

CREAMY EGGNOG

Steps:

• Heat the milk in a saucepan over medium heat (Do not boil).
• In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture.
• Add egg mixture to remaining hot milk; stirring constantly.
• Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
• Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
• Remove pan from heat; let cool.
• Cover and chill (up to two days).
• When ready to serve, beat whipping cream at medium speed until soft peaks form.
• Fold the whipped cream into the egg mixture.
• Sprinkle with additional nutmeg before serving.

CREAMY KID-FRIENDLY EGGNOG

Steps:

• In a large bowl, beat the cream until thick.
• Add eggs, sugar, vanilla, and rum essence, beating continuously.
• One the mixture is thick and creamy, add milk, while continuing to beat the mixture.
• Serve with a dash of nutmeg.