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Nonalcoholic Eggnog Staggers Party Go-ersHave you ever wondered how to make eggnog (especially a nonalcoholic eggnog) that will knock the socks off your guests? This traditional eggnog recipe can send folks staggering back clamoring for more. Ingredients: 6 eggs, preferably from grassfed hens Procedure: Break eggs into a medium to large saucepan. (I recommend eggs and milk from grassfed sources because of substantial health benefits. If you can’t find grassfed eggs and milk, use regular eggs and milk.) Beat eggs until creamy. Add milk and sugar and then stir. Heat over gentle medium heat, stirring almost constantly until mixture coats the edge of the saucepan. Remove from heat. Place saucepan into freezer (or chill in ice water) to cool immediately. Leave in freezer for about 5 minutes, stirring once. Stir in rum extract and vanilla. Leave in freezer for 30-40 minutes, but don’t allow mixture to freeze. (Once I left the pan in the freezer too long. The pan froze solidly to the ice on the freezer tray. How do you pry a frozen pan loose from a freezer tray? Not good!) At serving time, whip cream and 2 tablespoons sugar until gentle peaks form. Pour chilled eggnog mixture into serving bowl. Fold whipped cream into mixture. Serve immediately. Sprinkle ground nutmeg onto each serving if desired. Makes about five servings. (Warning: This traditional eggnog is lip-smackin’ good--be prepared to double the recipe.) Note: Although this is a non-alcoholic eggnog recipe in current form, rum may be substituted for the imitation rum extract if desired. TOP of Nonalcoholic Eggnog Page
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