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Zero Proof Holiday Mocktail: Non-alcoholic Eggnog

Minneapolis Auto Club Foundation for Safety | November 8, 2018

Though many people have had eggnog, but not everyone has made eggnog in the past This recipe for light eggnog is rich, creamy and smooth, and is bound to be the recipe everyone asks you about this holiday season.

This recipe makes 3 8oz. servings.

Ingredients

2 cups milk
5 whole cloves
½ tsp ground cinnamon
¼ cup sweetened condensed milk
4 egg yolks
½ cup granulated sugar
1 cup heavy whipping cream
1 tsp vanilla extract
1 tsp ground nutmeg plus more for garnish
Cinnamon sticks

Utensils

Deep sauce pan
Wooden spoon
Electric mixer
Fine mesh strainer
3 glasses (Martini glasses, glass mugs, stemmed brandy snifters)

Directions

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is heated through. Increase heat to medium and bring to a low boil. be careful not to allow a rolling boil
In a medium bowl, combine the eggs and sugar. Beat with mixer or by hand until lightened in color and fluffy
Slowly temper egg mixture and hot milk by adding 1 TBSP of the hot milk at a time to the egg mixture. Once enough of the milk mixture is in the egg mixture that the egg mixture is similar temperature to the milk mixture, add the egg mixture to the remaining milk back in the sauce pan.
Heat over medium heat for 3-5 min. stirring frequently until thickened.
Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do NOT bring to a boil.
Strain the mixture using a fine mesh strainer to catch the spices.
Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer.
Serve cold. Garnish with additional nutmeg and cinnamon sticks if desired.