What are some non-alcoholic alternatives to eggnog?

What is a non-alcoholic alternative to eggnog?

The most popular answer is virgin eggnog: the classic recipe with the spirit left out. The key is egg safety, because raw eggs can contain Salmonella whether or not alcohol is added. The best method is a cooked custard base.

How do you make cooked non-alcoholic eggnog?

This recipe from Munaty Cooking serves about 5.

• 2 egg yolks and 1 whole egg
• 1 1/4 cups whole milk
• 6 tablespoons sugar
• 1/2 teaspoon vanilla
• Spices: cloves, nutmeg, cinnamon and ginger
• 3/4 cup heavy cream, stirred in later

1. Warm the milk and spices until it just begins to simmer.
2. Beat the eggs with sugar and vanilla until pale.
3. Slowly whisk in the hot milk to temper the eggs.
4. Return to the pan and cook on medium-low for about 10 to 12 minutes, stirring constantly, until it thickens lightly and reaches 160 F (71 C). Do not boil, or it may curdle.
5. Strain, stir in the cream, cool quickly in an ice bath and chill.

Store it covered in the refrigerator and use within 2 to 4 days. Do not freeze it, and do not leave it out for more than two hours.

What other alternatives are there?

• Store-bought alcohol-free eggnog: check the label for pasteurization.
• Plant-milk versions: people try almond, coconut or soy milk with the same spices; expect a thinner result and check for allergens.
• Spiced milk or eggless nog: warm milk with nutmeg, cinnamon and vanilla gives a similar flavor without eggs.

Why does egg safety matter?

Farm and Dairy notes that eggnog made with raw eggs can contain Salmonella, and that pasteurized eggs are acceptable although the FDA and USDA still recommend cooking the base. Higher-risk groups include people with weakened immune systems, young children, pregnant women and older adults.

How should you serve it?

Serve chilled with a little nutmeg on top. Stir gently, because it can separate.