How can I make my own non-alcoholic egg nog?!


Question: How can I make my own non-alcoholic egg nog!?
I've always wanted egg nog all year round!. Thanks!.Www@FoodAQ@Com


Answers:
6 eggs
1/2 cup sugar
1 tea vanilla
put in the blender fill the rest of the way with milk and nutmeg to taste!. hope u like it!Www@FoodAQ@Com

Here's a few for you to experiment with!. Enjoy & have fun!!!

Basic Non-alcoholic Eggnog
12 eggs
1 1/2 cups sugar
1 quart cream
to taste vanilla
dash of nutmeg

Separate eggs at room temp!. Beat yolks till creamed with about half of sugar, whites till peaked then add other half of sugar!. Beat cream till stiff!. Then fold all together!. Add vanilla to taste - but remember that a little bit of vanilla goes a long way!.

Place into containers keep in refrigerator for at least one day!. Shake before serving
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Eggless Eggnog
8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk!. When pudding is formed, add in the remaining ingredients and mix very well!. Chill!.

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Orange Non-alcoholic Eggnog Float
4 eggs
6 tablespoons sugar
5 1/2 cups fresh orange juice, chilled
1/2 cup lemon juice
1 quart vanilla ice cream
1 quart ginger ale, chilled

Beat the eggs and the sugar until light (no separation necessary here)!. Stir in the orange and the lemon juice!. Place small scoops of vanilla ice cream in the punch bowl!. Pour the ginger ale against the sides (inside, of course) of the bowl (this is done to preserve as much of the carbonation as possible)!. Add the orange juice picture slowly, stirring gently!. Serve immediately!. This will make about 30 servings!.

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Cook Time: 30 minutes
Ingredients:
6 large eggs, plus 2 yolks
1/2 cup, plus 2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish
Preparation:
Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined!. Continue whisking while pouring milk in a slow, steady stream until completely incorporated!. Turn on burner to lowest possible heat setting!. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F!. and the mixture thickens enough to coat the back of a spoon!. Be patient!. This should take about 25 to 30 minutes!.

Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg!. Add vanilla extract and nutmeg, stirring to combine!. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap!. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing!.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks!. Fold whipped cream into cold custard mixture until combined!.

Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg!.



Yield: 12 to 16 eggnog servings
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Eggnog INGREDIENTS
6 eggs, beaten
2 1/4 cups milk
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 teaspoons white sugar
1 pinch ground nutmeg
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DIRECTIONS
In a large saucepan, combine the eggs, milk and 1/3 cup sugar!. Cook and stir over medium heat until mixture coats a metal spoon!.
Remove from heat!. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes!. Stir in the vanilla!. Chill 4 to 24 hours!.
Before serving, whip the cream and 2 tablespoons sugar until soft peaks form!. Transfer chilled egg mixture to a punch bowl!. Fold in whipped cream mixture and serve at once!. Sprinkle each serving with nutmeg!.Www@FoodAQ@Com

Follow your own recipe and add flavoring (rum, brandy) instead of the real alcoholic beverage!.Www@FoodAQ@Com





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