what is virgin eggnog made of

Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream and milk, and beat again until just combined. Fill a large jug with ice, then strain in the eggnog mixture.

Steps to Make It

• Gather the ingredients. The Spruce / Christine Ma
• Combine the eggs, egg yolks (use the egg whites in another recipe), sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined. The Spruce / Christine Ma
• Continue whisking while pouring the milk in a slow, steady stream until completely incorporated. The Spruce / Christine Ma
• Place the pan over the lowest possible heat setting; stir the mixture continuously until an ​instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient—this should take about 35 to 45 minutes. The Spruce / Christine Ma
• Once the mixture has thickened, strain it through a fine sieve into a large bowl to remove any possible small cooked bits of egg. The Spruce / Christine Ma
• Add the vanilla extract and nutmeg, stirring to combine. The Spruce / Christine Ma
• Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate the egg custard mixture to fully chill the eggnog, at least 4 hours or up to 3 days. The Spruce / Christine Ma
• When ready to serve, pour the heavy cream into a bowl and whip until it forms soft peaks. Fold the whipped cream into the cold custard mixture until combined. The Spruce / Christine Ma
• Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. If anyone is adding alcohol to their glass, make sure to leave some room. The Spruce / Christine Ma

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.

• While tempting, avoid turning up the heat to speed up cooking the egg mixture; the increased heat will cook the eggs, leaving you with a chunky instead of a smooth beverage.
• If you do not have a low heat burner, you can cook the eggnog in a double boiler over gently simmering water.
• If you have a lot of drinkers, it may be helpful to use two types of cups or add a cute garnish to the boozy eggnogs so that no one gets confused.

• Give the eggnog warm spice flavor by adding 2 cinnamon sticks and 4 whole cloves to the milk and egg mixture. Cook and strain as directed.
• Serve the eggnog with a dollop of whipped cream, and sprinkle with cinnamon sugar.
• For a more traditional eggnog flavor, add 1/2 teaspoon of rum extract along with the vanilla.

Eggnog Recipe | How to Make Eggnog

FAQ

What does non-alcoholic eggnog taste like?

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