EGGNOG I
No Christmas is complete without eggnog!
Provided by Denise
Categories Drinks Recipes Eggnog Recipes
Yield 11
Number Of Ingredients 7
Steps:
- Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
- Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 24.2 g, Cholesterol 140.4 mg, Fat 12.9 g, Protein 9.5 g, SaturatedFat 7.3 g, Sodium 139.4 mg, Sugar 23.8 g
EGGLESS EGGNOG
This recipe is good for those who are allergic to eggs, and those who would like an eggnog free of worries. French vanilla pudding, with a little rum flavoring, and nutmeg, and they'll never know.
Provided by TRYBONUN
Categories Drinks Recipes Eggnog Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes.
- To the pudding stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of milk until the mixture is a thick but drinkable consistency. Chill until ready to serve.
Nutrition Facts : Calories 108.1 calories, Carbohydrate 11.1 g, Cholesterol 15.5 mg, Fat 3.9 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 109.3 mg, Sugar 10.6 g
SUGAR FREE EGGNOG
This is a sugar-free version of a Christmas favorite. It is best to make it just before serving.
Provided by Fran Willis
Categories Drinks Recipes Eggnog Recipes
Yield 5
Number Of Ingredients 6
Steps:
- In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 16.7 g, Cholesterol 4.9 mg, Fat 0.3 g, Fiber 0.2 g, Protein 8.5 g, SaturatedFat 0.2 g, Sodium 335.7 mg, Sugar 12.3 g
"EGG NOT" (EGGLESS EGGNOG)
I developed this recipe because of my love for eggnog and my dislike of the thought of drinking raw eggs. I spent quite a long time and much trial and error before being confident enough to finalize this recipe. Tastes just like the real thing! Enjoy!
Provided by Robert Waters
Categories Drinks Recipes Eggnog Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31 g, Cholesterol 12.2 mg, Fat 3.1 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 234.2 mg, Sugar 28.6 g
EASIEST EGGNOG
Would the night be complete without egg nog?
Provided by sal
Categories Drinks Recipes Eggnog Recipes
Time 5m
Yield 3
Number Of Ingredients 5
Steps:
- Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 22.1 g, Cholesterol 156.5 mg, Fat 7.4 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 119.3 mg, Sugar 22 g
HOLIDAY EGGNOG
Light up the night with a Holiday Eggnog. Instant vanilla pudding, fat-free milk and rum extract combine for a Holiday Eggnog that's great for all your festive gatherings.
Provided by My Food and Family
Categories Home
Time 5m
Yield 8 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and 2 cups milk in large bowl with whisk 2 min. Add remaining milk, evaporated milk and extract; mix well.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
MAKEOVER CREAMY EGGNOG
During the holidays, my family always reminds me to make the eggnog. I've been making it for nearly 40 years, and my daughter, daughter-in-law and I would like to see a makeover version. -Barbara Smith, Chipley, Florida
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, whisk the egg yolks, sweetened condensed milk and salt until blended. Stir in 2 cups milk. Cook over medium-low heat for 20-30 minutes or until bubbles form around sides of pan and a thermometer reads at least 160°, stirring constantly. (Do not boil.) Immediately remove from heat., Pour into a large bowl. Place bowl in an ice-water bath, stirring frequently until cooled. Stir in the vanilla, nutmeg and remaining milk. Refrigerate until cold., In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 4 minutes., Transfer to a bowl. Beat until stiff glossy peaks form and sugar is dissolved. Gently stir into milk mixture until blended. Sprinkle servings with nutmeg if desired.
Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 203mg sodium, Carbohydrate 40g carbohydrate (40g sugars, Fiber 0 fiber), Protein 9g protein.
SUGAR FREE EGGNOG
Make and share this Sugar Free Eggnog recipe from Food.com.
Provided by Olha7397
Categories Christmas
Time 30m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Note - if you wish to use rum, use 1 cup (235 mL) dark rum in place of the 2 tablespoons of vanilla extract.
- Mix together first 3 ingredients in a large heavy saucepan. Set aside.
- Whisk egg yolks; add to SPLENDA® Granulated mixture whisking until blended. Gradually whisk in milk.
- Cook over low heat, whisking constantly until the temperature reaches 175°, approximately (5 to 8 minutes). Remove from heat and whisk in half and half; cool.
- Cover and chill 3 hours or up to 3 days. Stir in rum or vanilla just before serving.
- 15 servings. Prep time : 20 minutes, cooking time: 5-10 minutes.
- Land O' Lakes Fat Free Half and Half.
- It looks and tastes like half and half, but it's made mostly of skim milk (and a little carrageenan for body) instead of half cream and half whole milk. That can revolutionize a typical Fettuccine Alfredo recipe, which could easily call for a quarter-cup (or more!) of heavy cream per serving, at the unsightly cost of 22 grams of fat, 14 of them saturated -- not including the butter or Parmesan cheese.
- With Fat Free Half and Half, those numbers drop to zero, but the flavor doesn't budge.
- You can also indulge in a tablespoon or two of Land O' Lakes for your coffee, macaroni and cheese, or mashed potatoes. You won't save as much because each tablespoon of whole milk or real half and half has only a gram or two of fat. But if you use two or three tablespoons per cup of coffee -- and drink two or three cups a day -- maybe a pint of Fat Free Half and Half belongs in your fridge.
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SIMPLE VEGAN EGGNOG IN 2 MINUTES (EGGLESS, DAIRY-FREE)
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5/5 (4)Calories 147 per servingCategory Beverage
DAIRY-FREE EGGNOG - WIFE MAMA FOODIE
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Reviews 27Category DrinkServings 3-4Estimated Reading Time 5 mins
- Combine yolks, coconut milk, and almond milk into a heavy-bottomed saucepan (or double boiler if you have one) and mix well. If you’re using a vanilla bean, add seeds and whole pod now. Set on the stove over low heat and stir periodically until mixture heats to 170F on a candy thermometer, about 20-25 minutes. Add maple syrup, vanilla extract, nutmeg, cinnamon, and salt. If you want it to taste like traditional eggnog, be sure to add the rum extract as well. Stir to combine. Taste and adjust sweetness or seasonings to suite your taste. The flavors will also deepen as the mixture cools. Strain mixture through a mesh sieve into a clean container. Don’t skip this part just in case there are some cooked egg pieces. Store in the refrigerator for several hours to overnight.
- Before serving, whip the coconut cream, if you plan to add that to your drink. It’s totally optional and is still delicious without it. Take the can of coconut milk out of the fridge and open the can. The hard cream and water should have separated. Place only the hardened coconut cream into a mixing bowl and discard or reserve the remaining water for smoothies.
- Beat the coconut cream with an electric mixer until smooth. Add sweetener and extract to the cream and continue to beat until fluffy, about 3-5 minutes altogether.
- Take eggnog out of the fridge and mix thoroughly. It may have separated overnight, but that’s okay. Pour eggnog into glasses, top with coconut cream, and sprinkle with nutmeg/cinnamon or garnish with a cinnamon stick. Serve immediately.
DAIRY-FREE EGGNOG | DELICIOUS, EASY RECIPE! - GOOD FOOD …
From goodfoodbaddie.com
Ratings 3Category Dessert, DrinksCuisine AmericanTotal Time 20 mins
- In a blender, blend egg white (and optional egg yolk) and maple syrup until it becomes light and fluffy, 2-3 minutes on a medium-low setting.
- Turn the blender on the lowest setting and slowly pour the warm coconut milk mixture into the egg mixture. Continue to blend for about 2-3 minutes. Slowly pour in the almond milk to make the mixture even more smooth and creamy, blend for 1 minute.
- Transfer the mixture back into the pan and stir continuously until the mixture has thickened slightly and is completely smooth, about 5 minutes.
THE BEST DAIRY-FREE EGGNOG RECIPE - CALIGIRL COOKING
From caligirlcooking.com
4.4/5 (7)Total Time 5 minsCategory Breakfast, Dessert, DrinksCalories 144 per serving
- Add all ingredients to a blender. Blend on high until mixture is frothy but there are still some little chunks of ice left.
- Pour into four glasses and sprinkle additional ground nutmeg over top of each one. Serve immediately.
DAIRY-FREE EGGNOG RECIPE | PETE AND GERRY'S ORGANIC EGGS
From peteandgerrys.com
5/5 (10)Category DessertsServings 6
- Place all ingredients except optional alcohol in a blender and process on high speed for 2-3 minutes, or until fully incorporated.
- Pour eggnog mixture into a saucepan and warm over medium-low heat until simmering. Simmer, whisking contantly and taking care not to boil or burn the eggnog, for 15 minutes, or until the mixture has reduced. The eggnog should be thick enough to coat the back of a spoon.
- Remove from heat and let eggnog cool to room temperature before placing in the fridge to chill. Once cool, transfer eggnog into a large mason jar or glass pitcher for storing in the fridge until ready to use.
- Serve chilled over a cube or two of ice with a pinch of extra nutmeg on top. Add a splash of rum or whiskey, if using.
DAIRY-FREE, NON-ALCOHOLIC EGGNOG RECIPE - DR. AXE
From draxe.com
4.8/5 (57)Estimated Reading Time 6 mins
DAIRY-FREE EGG NOG - THE WOODEN SKILLET
From thewoodenskillet.com
Reviews 12Servings 2-4Cuisine AmericanCategory Christmas
DAIRY FREE EGGNOG WITH COCONUT MILK | A MIND "FULL" MOM
From amindfullmom.com
4.7/5 (29)Total Time 20 minsCategory DrinksCalories 282 per serving
- In a blender, blend the egg yolks and maple syrup until light and fluffy. Alternatively, use a hand held mixer.
- Heat over medium-high heat, the coconut milk, nutmeg and cinnamon until simmering, but not boiling.
- Once heated, turn the blender on low and very slowly stream in the hot coconut milk in the hole in the top of the blender (while the blender is running), into the egg mixture. Alternatively, slowly stream in the heated coconut milk while mixing with a hand held mixture.
- Transfer the mixture back to the saucepan over a fine-mesh strainer to catch any lumps that may have potentially formed, and heat over medium heat until the mixture is thick and coats a wooden spoon, stirring/whisking constantly.
HOMEMADE EGG AND DAIRY-FREE EGGNOG RECIPE | MOMABLES
From momables.com
Cuisine SnacksTotal Time 5 minsCategory DessertCalories 172 per serving
HOMEMADE EGG FREE EGGNOG — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (38)Total Time 5 minsServings 8Calories 177 per serving
- Add 2 cups of milk, sugar, pudding mix, vanilla, spices and salt to a blender and blend on high speed until smooth. Let stand 5 minutes.
- Pour into a large pitcher and stir in remaining 3 cups milk. Refrigerate until thickened slightly, at least one hour. Stir well before serving.
SIMPLE DAIRY-FREE, EGG-FREE EGGNOG {RAW, VEGAN, PALEO}
From unconventionalbaker.com
5/5 (5)Total Time 12 minsCategory Drinks
- Place cashews in a glass bowl and cover with very hot water. Allow cashews to soak for about 10 minutes, then strain and discard water (this is to soften them quickly. If you want to keep the recipe raw, pre-soak cashews for at least an hour in room-temp water)(Note: if your dates are hard, soak them along with the cashews).
- Place all ingredients in a high speed blender and process on high for a few minutes until consistency is very smooth and everything is blended together.
- Serve warm (it’ll be warm-ish from the blender), sprinkled with a dash of nutmeg on top, or chill and enjoy cold later (you can also add a few ice cubes to the blender to have a chilled version right away). Enjoy!
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