Allergy Friendly · Drinks

Cooked Eggnog and Almond Cooked Eggnog

I made two different batches of eggnog this Thanksgiving. One was a cooked eggnog, since I didn’t want to be responsible for feeding my whole family raw eggs, and one was made with almond milk for the lactose free among us. Here is my recipe for cooked eggnog; it really tasted like drinking custard. What a treat!

Cows Milk Cooked Eggnog
Ingredients:
6 eggs
1/2 cup white sugar
1/2 gallon of milk
2 teaspoons vanilla extract
fresh ground nutmeg to taste
1. Put eggs and sugar into a pan and beat with a whisk until lighter in color and well mixed.
2. Add 2 cups of milk and whisk until fully blended. Slowly heat until the mixture thickens and can coat the back of a spoon. If you turn the heat too high you can burn the custard, and if you bring the heat up to fast you can scramble the eggs.
3. Add the rest of the milk, the vanilla, and the nutmeg. Refrigerate it until fully cool before serving.
Almond Cooked Eggnog
I cut this recipe it half because that’s usually how almond milk is sold. You can easily double the recipe again.
Ingredients:
3 eggs
1/4 cup white sugar
1 quart of almond milk (I used one with no soy in it)
1 teaspoons vanilla extract
fresh ground nutmeg to taste
1. Put eggs and sugar into a pan and beat with a whisk until lighter in color and well mixed.
2. Add 1 cups of milk and whisk until fully blended. Slowly heat until the mixture thickens and can coat the back of a spoon. If you turn the heat too high you can burn the custard, and if you bring the heat up to fast you can scramble the eggs.
3. Add the rest of the milk, the vanilla, and the nutmeg. Refrigerate it until fully cool before serving.

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