Eggnog Coffee Non Alcoholic Food

CREAMY EGGNOG COFFEE

Steps:

• Stir coffee and eggnog until blended.
• Pour into 6 cups or mugs.

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.

NON-ALCOHOLIC HOLIDAY EGGNOG

Steps:

• Gather the ingredients.
• Combine the eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.
• Continue whisking while pouring the milk in a slow, steady stream until completely incorporated.
• Place the pan over the lowest possible heat setting; stir the mixture continuously until an ​ instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient-this should take about 45 to 60 minutes.
• Once the mixture has thickened, strain it through a fine sieve into a large bowl to remove any possible small cooked bits of egg.
• Add the vanilla extract and nutmeg, stirring to combine.
• Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate the egg custard mixture to fully chill the eggnog, at least 4 hours or up to 3 days.
• When ready to serve, pour the heavy cream into a bowl and whip until it forms soft peaks. Fold the whipped cream into the cold custard mixture until combined.
• Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. If anyone is adding alcohol to their glass, make sure to leave some room.

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.

EGGNOG COFFEE (NON-ALCOHOLIC)

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with nutmeg.
• Place sugar in empty pot of coffee maker.
• Add 2-1/2 cups cold water to coffee maker; brew.
• When brewing is complete, stir in eggnog.
• Pour into 4 cups.
• Serve immediately, topped with dollops of the whipped topping.
• Sprinkle lightly with additional nutmeg, if desired. Enjoy!

OLD FASHIONED HOMEMADE EGGNOG

Steps:

• Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
• In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
• Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
• Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
• Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
• After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.

HOMEMADE EGGNOG

Steps:

• In a large bowl, vigorously whisk the egg yolks, sugar and salt until light in color, and the sugar is almost dissolved. Carefully whisk in the milk. Set aside.
• In a small bowl, beat the egg whites and cream of tartar until stiff peaks form.
• Swiftly stir the egg whites and nutmeg into the milk mixture until just combined, popping as little bubbles as possible.
• Enjoy!

EASY HOMEMADE EGGNOG (NON ALCOHOLIC)

Steps:

• Beat 1/3 cup sugar into egg yolks. Add salt, stir in milk, and heat on medium heat to make the custard.
• Stir frequently as the mixture heats for approximately 15 minutes. Do not allow mixture to boil. It will thicken slightly until it lightly coats the spoon. Remove from heat and allow to cool.
• Beat whipping cream and maple syrup together until peaks form. Set aside.
• Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
• Add egg whites, vanilla, and half the whipped cream to custard and mix thoroughly.
• Chill 3-4 hours before serving.
• Garnish with additional whipped cream and a dash of nutmeg, if desired.