EASY EGGLESS EGGNOG RECIPE (2024)

FAQs

How do you make eggnog that does not contain eggs? ›

Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

If you are really looking to knock out some calories, consider purchasing soy nog or rice nog. These alternatives to regular eggnog contain less fat and nearly half the calories of regular store-bought eggnog. Vanilla chai tea is also a great holiday alternative for those with non-dairy diets.

To thicken the mixture, add a cornstarch slurry. Thoroughly combine 3 tablespoons cornstarch with 1/4 cup cool water. Add this mixture at the end of cooking the egg yolks, sugar, and rum in the bowl over the simmering water bath. Whisk until thickened then proceed with chilling.

Is it time to update your eggnog recipes to avoid the risk of foodborne illness? Refrigerated eggs with clean, uncracked shells can still be contaminated with Salmonella bacteria.

If you're vegan (or dairy-free or egg-free), traditional eggnog is off-limits. Luckily, lots of non-dairy milk companies have released their own holiday nog blends and the nutrition numbers look a little more impressive than the classic drink.

Avoid foods that contain eggs or any of these ingredients:

Egg (dried, powdered, solids, white, yolk) Eggnog.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

The drink is traditionally made with eggs—of course—as well as whole milk, heavy whipping cream, sugar and nutmeg. Some eggnog recipes also call for a bit of vanilla extract or cinnamon. Strand says that using real eggs, rather than an eggnog mix, makes an enormous difference in taste and texture.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

How long does eggnog last in the fridge? ›

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.

How Risky Is It To Drink Eggnog? Food Safety Experts Share Their Concerns. Salmonella accounts for 26,000 hospitalizations and over 400 fatalities a year. Homemade is usually better, but not necessarily in the case of eggnog.

At its core, eggnog is an emulsion of milk and/or cream, sugar, and, yes, eggs. Unlike in an egg cream—a similar old-timey drink that actually gets its name from the foamy, whipped egg white-like texture achieved by mixing seltzer and dairy fat—the “egg” in eggnog is very, very real.

Ingredients. CONTAINS MILK, EGG.

Almond Breeze^® Almondmilk Nog has the classic rich & creamy taste of traditional eggnog. This family favorite has 70 calories and is free of dairy, soy, lactose, cholesterol, peanuts, casein, gluten, eggs, saturated fat, and MSG.

Ingredients: MILK, CREAM, SUGAR, HIGH FRUCTOSE CORN SYRUP, EGG YOLKS, FAT FREE MILK, VANILLA EXTRACT, GUAR GUM, SALT, CARRAGEENAN, MONO & DIGLYCERIDES.