Egg Cream Non Alcoholic Beverage Food

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

NONALCOHOLIC EGGNOG

Steps:

• Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
• Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
• Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
• Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
• When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.

NEW YORK EGG CREAMS

Steps:

• 1. Combine 2 tablespoons of the chocolate syrup and 1 ounze of half-and-half into the bottom of a soda glass.
• 2. Stir it with a long spoon to combine.
• 3. Add the cold seltzer water to the top of the glass and serve it with a cute drinking straw.
• 4. Repeat for the remaining 3 glasses. Enjoy!

LACROIX EGG CREAMS

Steps:

• Freeze a highball glass for 10 minutes. Pour the milk into the chilled glass. While stirring with a long spoon, pour in 1/4 cup of the syrup of your choice (see below). Slowly top off the glass with flavored seltzer; gently stir until frothy on top and combined. Serve immediately.
• For the chocolate egg cream: Combine the sugar, cocoa powder and 1/2 cup water in a small saucepan. Place over medium heat and whisk. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.
• For the pink egg cream: Combine the sugar, raspberries and 1/2 cup water in a small saucepan. Place over medium heat and mash the raspberries with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.
• For the blueberry egg cream: Combine the sugar, blueberries and 1/2 cup water in a small saucepan. Place over medium heat and mash the blueberries with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.
• For the pina colada egg cream: Combine the sugar, pineapple and 1/2 cup water in a small saucepan. Place over medium heat and mash the pineapple with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.
• For the matcha egg cream: Combine the sugar, matcha and 1/2 cup water in a small saucepan. Place over medium heat and whisk until sugar and matcha are dissolved. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.

EGG CREAM (NON-ALCOHOLIC BEVERAGE)

Steps:

• Mix ingredients in a chilled tall glass & serve immediately.

NEW YORK EGG CREAM

Steps:

• Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.

NON-ALCOHOLIC IRISH CREAM LIQUEUR

Steps:

• Put all the ingredients in a large cocktail shaker or jug with a generous handful of ice.
• If using a shaker, shake well until the outside feels cold, then double strain into tumblers. If using a jug, stir well until combined. Serve poured over ice.

EGG CREAM

Steps:

• Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

NON-ALCOHOLIC EGGNOG

Steps:

• Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream and milk, and beat again until just combined.
• Fill a large jug with ice, then strain in the eggnog mixture. Stir gently until the outside of the jug feels cold, then pour the eggnog into tumblers to serve.