Yup, it’s January and I’m writing about eggnog. Why not? The holiday season might be over, but that doesn’t mean that I have to eat healthy all of the time. I enjoy the occasional hot chocolate, flavoured coffee or hot apple cider in the winter months, so why not add eggnog to that list too?
This cool and creamy drink is particularly nice when you’re snuggled up in front of the fireplace. Or curled up on the couch with a good book. Or when you’re going through the horrible task of taking down the Christmas tree.
We finally took our tree down last weekend, which was much later than we had intended. January just hasn’t been going as planned, and no one wanted to deal with undressing the tree. It’s a miserable chore on the best of days, made worse by a dead furnace and the head colds that resulted from it. Bleh.
I made this eggnog without eggs because I have a food sensitivity, and drinking raw eggs will hurt my stomach. This version would also be suitable for pregnant women and children as well, once you leave out the alcohol. It’s really just a delicious flavoured dairy beverage.
If you do choose to add the booze, I recommend being light handed so that you can actually taste the other ingredients in the drink. Besides, you don’t want to get drunk off of dairy-based drink. Nothing good comes from that.
Also, if you’re going to serve this drink with freshly grated nutmeg on top, you’ll want to find the finest grater that you have. I started out by using a rasp and the flecks of nutmeg were way too big. I ended up using this Microplane Spice Cup Grater, which was sent to me back in December.
I actually had thought it was a cup that you grate spices into and then save for later… but nope, it doesn’t have a bottom! It’s shaped like that so you can grate spices over a cup or dessert without making a big mess. I’m still kind of sad that it’s not an actual cup, but it does create a very fine dusting of spices.
The recipe that I have included below is the absolute easiest way of making this drink. If you are pressed or time, or are feeling really impatient, you can throw this drink together and enjoy it. But the more effort you put in the better your results will be.
The first time I tested out this recipe, I warmed the milk and cream on the stove before adding the condensed milk, so that it would incorporate better. Then I added the cinnamon, vanilla and nutmeg and warmed everything through. This process does build a flavourful drink, but it’s time-consuming and creates extra dishes to wash. You have to allow the mixture to cool a bit before setting it in the fridge to chill, and then obviously you have to wait for it to chill, and then you can add the alcohol before serving.
The third time I tested this recipe, I opted for a quicker method. I literally pour everything into a blender, gave it a good blitz, and then stuck the entire blender jug in the fridge. After an hour or so the mixture was fully chilled, and all I had to do was turn the blender on again for a minute. The result was a tasty, frothy beverage that was just as enjoyable as the cooked version. I will say though, if you leave the mixture in the fridge over night, it will taste
better fabulous the next day.
Eggless Eggnog Recipe
- 3 cups 2% milk
- 1 cup heavy 35% cream
- 2 tbsp condensed milk or more to taste
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 3 tbsp Cognac
- 1/8 tsp ground nutmeg plus more for serving
Add all of the ingredients to a blender, except for the extra nutmeg.
Blend on high and refrigerate until ready to serve.
Blend again to create a nice froth which can be spooned on top of the liquid.
Top each glass with a sprinkle of nutmeg. Serve cold.
Recipe NotesOmit the alcohol if serving to children, minors or pregnant women.
The Microplane Spice Grater Cup was sent to me for consideration.
This is not a sponsored post.