Popular in the Western world, eggnogs are synonymous with Christmas and is considered a winter beverage, usually made of milk, sugar, cream, eggs with distilled spirits (read: alcohol) added to it. The concoction is rich, creamy, milky, and is sweetened and served chilled.

Said to originate from the early medieval Britain, eggnogs are thought to be an evolved version of the ‘posset’, a hot, milky, ale-like drink. In the 13th century, monks were known to drink a posset with eggs and figs. As milk, eggs, and sherry were foods of the wealthy, eggnog was often used to toast to prosperity and good health.

With Christmas just around the corner, here’s a perfect way to kick start the celebrations! Eggnogs are generally easy enough to whip up in your home kitchen. All you need is a mixer/blender (or just whisk it by hand), and all the ingredients. Here’s a cool version that is non-alcoholic so that everyone in the family gets to have a taste of this traditional beverage!

How to Make Non-Alcoholic Eggnog

Serving: 6 cups

Ingredients:

  • 2 1/2 cups milk
  • 4 whole cinnamon sticks
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 7 egg yolks
  • 3/4 cup white sugar
  • 2 cups heavy cream
  • 1/8 teaspoon ground nutmeg

Steps:

  1. Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan.
    Put it over the lowest heat setting on your stove for 5 minutes.
  2. In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
  3. Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
    Stir the milk constantly until it just starts to boil then immediately turn off the heat.
  4. Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture.
    Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together.
    Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
  5. Pour the hot eggnog into a large bowl and let cool at room temperature for 1 hour.
  6. After 1 hour, stir in the heavy cream, 2 teaspoons of vanilla, and ground nutmeg.
    Store in the fridge and allow to cool for at least 4 hours before serving.

Recipe and image courtesy of The Stay At Home Chef.