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Non-Alcoholic Eggnog
Non-Alcoholic Eggnog

Non-Alcoholic Eggnog

Posted On: 23rd December 2017
Recipe By: Alison Wheatley

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Eggnog is naturally gluten free and one of those drinks that is a must at Christmas, however if you are not a drinker you may have bypassed the whisky filled version and never drank it. No fear, our version is alcohol free so even the kids can indulge in this fabulously creamy Christmas beverage!

This recipe is...

VegetarianVegetarian
Low SugarLow Sugar
Alcohol FreeAlcohol Free

Ingredients

4 eggs
2 egg yolks
160g sugar
600ml milk (semi skimmed or whole)
200ml + 100ml double cream
1tsp vanilla extract
1/2tsp nutmeg

Preparation Time: 2 Hours 30 Mins
Cooking Time: 20 Mins
This recipe makes 6 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. In a bowl, whisk together the eggs, yolks and sugar until well combined.

2. Place the milk and 200ml of double cream in a saucepan and place on a low to medium heat until it is almost hot but not boiling.

3. Pour 1/4 of the heated milk into the beaten eggs, whisking as you pour, return to the pan with the rest of the milk and place back on the heat.

4. When on the heat, keep stirring with a wooden spoon until it thickens enough to coat the back of the spoon, it should take 5 to 10 minutes to thicken.

5. Once thickened remove from the heat, stir in the vanilla and nutmeg. Allow to go cool, then chill, it will take a good few hours to go fully cold.

6. Once cold and ready to serve whip the remaining 100ml of cream with an electric whisk until stiff peaks.

7. Gently stir the cream into the cooled egg nog, pour into glasses and sprinkle a little more nutmeg on top. It will keep in the fridge for a couple of days.

NB: if you do want this alcoholic, add a good slug of whisky when you add the vanilla and nutmeg.

Nutritional info per serving

CaloriesCarbsFibreFatSugarProtein
3567g0g32g6g9g
Calories356
Carbs7g
Fibre0g
Fat32g
Sugar6g
Protein9g

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