EASY EGGLESS EGGNOG RECIPE (2024)

FAQs

How do you make eggnog that does not contain eggs? ›

Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.

If you are really looking to knock out some calories, consider purchasing soy nog or rice nog. These alternatives to regular eggnog contain less fat and nearly half the calories of regular store-bought eggnog. Vanilla chai tea is also a great holiday alternative for those with non-dairy diets.

“For a lot of people, it's the richness of the fat and flavor of the custard that gives eggnog its sensory appeal.” Some companies sell eggnog bases, which are pre-formulated mixtures of ingredients with specifically designed flavor qualities.

Whether you love or hate eggnog, there's no contesting the fact that drinking eggnog is a Christmas tradition that will not wane in the near future. People with food allergies or intolerances to dairy and egg can also be a part of this festive Christmas tradition with this dairy-free, egg-free, soy-free 'nog.

Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.

If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.

Bottom line: Eggnog and egg white co*cktails made with pasteurized eggs are safest, but alcohol can prevent the growth of bad bacteria like Salmonella. So you can safely sip your eggnog this holiday season, knowing the only reason you might regret it the next day is because you had one glass too many.

They have been cooked and held at 160 degrees Fahrenheit to ensure that foodborne illnesses, such as salmonella, E. coli, listeria and campylobacter, are no longer present. If you choose to make your eggnog, start with pasteurized eggs, as this process can be pretty challenging and potentially dangerous for newbies.

Almond Breeze^® Almondmilk Nog has the classic rich & creamy taste of traditional eggnog. This family favorite has 70 calories and is free of dairy, soy, lactose, cholesterol, peanuts, casein, gluten, eggs, saturated fat, and MSG.

Why does eggnog have eggs? ›

Eggnog is believed to be derived from a drink called "posset," a warm ale punch made with eggs and figs that was popular among 13th century British monks. With time, the drink merged with varying milk and wine punches, and eventually sherry was added to the mix.

A decadent concoction of cream and milk along with eggs, sugar and nutmeg -- it's easy to see how the calories and fat in eggnog can soar. Commonly spiked with rum, brandy or whiskey, the “adult version” will pack in even more calories (about 100 for every shot of booze).

Ingredients: MILK, CREAM, SUGAR, HIGH FRUCTOSE CORN SYRUP, EGG YOLKS, FAT FREE MILK, VANILLA EXTRACT, GUAR GUM, SALT, CARRAGEENAN, MONO & DIGLYCERIDES.