• This is a recipe that I made with my hubby in mind for our 12 Days of Christmas {Goodies} link-up. He LOVES Eggnog. This version is not only allergy-friendly, but also can be diabetic friendly. It also involves cooking the eggs like you would with a custard, so it's very safe to consume unlike the traditional non-cooked versions.

Ingredients

  • 1 dozen Eggs
  • 1/2 Cup white sugar or "approved for baking" sugar substitute
  • Dash of salt
  • 8 Cups milk, divided (dairy or non-dairy)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg
0 (Rated by 0 moms)
READY IN 2 Hr 15 Min
COOK TIME 15 Min SERVINGS 12
MEAL/COURSE Drink
SEASON/OCCASION Christmas
COOKING METHOD Stove-Top

Preparation

  1. Place the eggs, sugar/sugar substitute and salt into a large pot and whisk until light colored and frothy.
  2. Whisk in 2 Cups of the milk until thoroughly blended. (Note: You can use any percent milk (skim, whole, 2%, etc.). The more milk fat you have, though, the thicker your custard will be. You could even make this with half and half or whipping cream or a mixture of all of the above, if desired, but those choices are not always allergy-friendly, so use those with caution.)
  3. Place the pan over medium heat, continuing to stir until the mixture thickens and coats the back of a wooden spoon; about 5 minutes.
  4. Remove mixture from the heat and allow to stand 5 minutes.
  5. Stir in the remaining 6 Cups of milk, vanilla extract and nutmeg.
  6. Refrigerate for at least 2 hours to cool thoroughly before serving.
  7. Serve as is or topped with sweetened whipped cream and/or nutmeg sprinkled on top of individual servings.

Rating

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