Non-alcoholic eggnog with whipped cream
Votes: 2
Time: 3 hours 35 minutes (including cooling time)
Complexity: easily
Quantity: 6 tbsp.
Complexity: easily
Quantity: 6 tbsp.
Nutritional value per serving:
Serving size: 1 of 12
Calories 223, total fat 15 G., saturated fats 9 G., proteins 5 G., carbohydrates 17 G., fiber 0 G., cholesterol 125 mg, sodium 301 mg, sugar 17 G.
Serving size: 1 of 12
Calories 223, total fat 15 G., saturated fats 9 G., proteins 5 G., carbohydrates 17 G., fiber 0 G., cholesterol 125 mg, sodium 301 mg, sugar 17 G.
Make your holiday celebration truly special with homemade eggnog with scrambled eggs. Guests will surely notice the difference. This drink is perfect for kids, but adults can add a splash of rum or vodka.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large eggs plus 2 yolks
- 3/4 cup sugar
- 3.5 cups whole milk
- 1.5 cups heavy cream 33%
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus more for sprinkling
- Finely grated lemon zest for serving
- Coarse salt
- Special equipment: culinary thermometer
We recommend
Cooking the dish according to the recipe:
- In a medium bowl, whisk together the eggs, yolks, sugar, and a pinch of salt. In a medium saucepan, heat the milk and 3/4 cup of cream over medium heat until steaming. Remove from heat.
- Stir about 1 cup of the hot milk mixture into the egg mixture, then pour the mixture back into the saucepan. Return the pan to medium heat and cook, stirring constantly with a wooden spoon, for about 5 minutes. The mixture will thicken enough to coat the spoon, and a thermometer will read 165°F (73°C).
- Remove the saucepan from the heat and stir in the vanilla and nutmeg. Strain the liquid through a fine sieve into a medium bowl and let cool at room temperature for about 1 hour. Refrigerate for about 2 hours and up to 3 days.
- Before serving, beat the remaining 3/4 cup heavy cream in a large bowl with a mixer until medium peaks form. Then, while whisking, pour in the cooled mixture. The eggnog should be creamy and thicker than heavy cream. Serve lightly sprinkled with nutmeg and lemon zest.
Exit: 1.5 l.
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