Homemade Eggless Eggnog Recipes

HOMEMADE EGGLESS EGGNOG

Steps:

• In a small mixing bowl add the cornstarch and 1/4 cup milk - combine and set aside
• In a saucepan, combine the remaining milk, cream, sugar, vanilla extract, cinnamon stick, and nutmeg
• Heat over medium-low heat stirring often to prevent it from burning at the bottom.
• Once the milk comes to an almost boil add the cornstarch mixture.
• Let come to a boil then reduce heat immediately
• Cook stirring constantly so it does not stick or burn on the bottom and sides.
• It is important to cook on low so the cornstarch cooks and thickens.
• You want it thick enough to coat the back of your spoon.
• Add the alcohol and remove the cinnamon stick.
• Pour the mixture into a heatproof jug and let chill in the fridge for at least 2 hours, preferably overnight.
• When ready to serve - pour into individual serving glasses
• Top with more whipped cream (optional)
• Sprinkle with freshly grated nutmeg and cinnamon powder.
• Enjoy!

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.

"EGG NOT" (EGGLESS EGGNOG)

Steps:

• Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

EGGLESS EGGNOG

Steps:

• In large bowl, mix pudding with 1 cup milk.
• When pudding is thick, add remaining ingredients, mix very well.
• Chill.
• For Vegetarian use a Vegetarian Instant Vanilla Pudding Mix.

EGGLESS EGGNOG

Steps:

• In a blender or food processor, puree all the ingredients thoroughly until smooth and creamy.
• Serve well chilled.

MY BEST EGGLESS EGGNOG

Steps:

• place all ingredients in a blender.
• blend until smooth.

EGGLESS VANILLA EGGNOG

Steps:

• In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
• To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon.
• Refrigerate overnight.

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.