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.

FDA regulations (as of January 2015) require eggnog to contain at least 1% egg yolk solids and at least 8.25% milk solids. Some recipes for homemade eggnog call for egg yolks to be cooked with milk into a custard to avoid potential hazards from raw eggs.

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

Eggnog is a rich, seasonal beverage traditionally made with eggs, milk, sugar, nutmeg, and bourbon. Our version, however, is a little different. It's made with a blend of creamy dairy-free milks — we love cashew, almond, and coconut.

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.

Why does aged eggnog taste better? ›

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.

It really is the best dairy free eggnog. Made with almond milk and the classic eggs, sugar, and spices, you really can't go wrong. No trick or weird ingredients. Just dairy free and creamy with all those warm holiday spices that you live for!

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.

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.

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!