This creamy eggnog recipe cooks the eggs and doesn’t include alcohol, so your kids can safely enjoy it with you!
Do you like eggnog? I have to be completely honest – this is the first time I’ve ever tried eggnog. Ben loves it, but I could never find it in me to drink something with raw eggs. Because of this turn-off, I never really looked into recipes for it. Finally, this year I thought I’d surprise Ben and make a homemade version for him. When I found a recipe from my Better Homes and Garden cookbook that cooked the eggs, I knew I had to try it!
I left out the alcohol because I wanted my kids to enjoy it, too. This beverage is creamy, not overly egg-y, and just the right amount of sweetness from the sugar and vanilla. You can add a touch of other spices, like nutmeg or cinnamon, if you like. Again, I kept it simple for my kids, but I can see eventually working the nutmeg and cinnamon in during later years!
Judah calls this “ice cream drink” because it tastes a lot like vanilla ice cream. If you’ve ever made homemade ice cream, you will find that the method here is very similar. The prep time is only 15 minutes, then you chill it overnight so your nice cold eggnog is ready to drink in the morning!
This creamy eggnog recipe cooks the eggs and doesn't include alcohol, so your kids can safely enjoy it with you!
- 4 eggs yolks
- 2 1/3 cups milk
- 1/3 cup granulated sugar
- 1 cup whipping cream
- 1 teaspoon pure vanilla extract
Prepare an ice bath by combining ice and cold water in your sink or a large bowl; set aside.
Beat the egg yolks with a whisk in a small bowl, until light and fluffy. In a large saucepan, combine the beaten egg yolks with the milk and sugar. Cook over medium heat, constantly stirring and scraping the bottom of the pan, until the mixture just starts to thicken and lightly coats the bottom of a spoon. Do not overcook, and do not let it come to a boil!
Turn off the heat and place the saucepan to the ice water bath. Stir for 2 minutes, scraping the sides and bottom of the pan as you stir. Mix in the cream and vanilla. Transfer to a pitcher, cover and refrigerate for at least 4 hours before serving.
Recipe Source: Better Homes and Garden Cookbook