EASY EGGLESS EGGNOG RECIPE (2024)

FAQs

What can you put in eggnog instead of 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.

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.

Delicious. I've been drinking Almond Breeze Almond Nog as a replacement to regular Egg Nog that has a lot of sugar during winter season for several years. It has a lot of flavor, nutty but still sweet/ I also love it is plant based and healthy.

Egg yolks: Egg yolks thicken the mixture, creating a decadent texture. Sugar: Of course, you'll need white sugar for this dessert-like beverage.

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.

If you're vegan (or dairy-free or egg-free), traditional eggnog is off-limits. Luckily, lots of non-dairy milk companies have released their own holiday nog blends and the nutrition numbers look a little more impressive than the classic drink.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

Ingredients. CONTAINS MILK, EGG.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Are there any benefits to drinking eggnog? ›

The dairy in eggnog can also add protein to your diet, as can the eggs—those also provide B vitamins as well as choline, a nutrient that supports brain health, said Cohn.

(What's the difference between eggnog and Holiday Nog? Eggnog must have a minimum 6 percent butterfat and a minimum 1 percent egg yolk by weight; Holiday Nog, which Spangler called a flavored milk product, has 2 percent butterfat and less than 1 percent egg yolk by weight.)

Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making.

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

Whipping egg whites into a meringue makes for an extra-light and frothy eggnog. Beating the yolks until they're ribbony ensures that they fold smoothly into the whipped whites, resulting in smoother eggnog.

For some, the flavor of aquafaba is indetectable in a co*cktail while others claim to still taste chickpeas when using it. Despite this drawback, aquafaba is popular as a vegan and dairy-free egg white substitute. To use aquafaba, simply drain the water from a can of chickpeas and use it exactly as you would egg whites.

Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!