Easy Dairy Free Eggnog Recipe (Thick and Creamy) (2024)

FAQs

How do you thicken eggnog? ›

To thicken the mixture, add a cornstarch slurry. Thoroughly combine 3 tablespoons cornstarch with 1/4 cup cool water. Add this mixture at the end of cooking the egg yolks, sugar, and rum in the bowl over the simmering water bath. Whisk until thickened then proceed with chilling.

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

Because the eggnog thickens the longer you keep it stored in your refrigerator (and it's quite boozy), you can always dilute it by adding more milk just before serving.

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.

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

People with diabetes, lactose intolerances, or egg and dairy allergies, as well as those abstaining from alcohol would all find this drink to be problematic. For the rest of people who don't mind ice cream and whipped cream every so often, imbibing a glass or two can still raise a red flag to the digestive system.

“While there are different eggnog recipes, most eggnog will typically contain high amounts of fat from cream and milk, and added sugar for sweetness,” said Cohn. The American Heart Association recommends that people consume no more than 5% to 6% of calories from saturated fat every day to support heart health.

Is eggnog good for your stomach? ›

Eggnog high fat content makes it an important heartburn trigger beverage especially when alcohol is added. Houston reflux specialists recommend consuming Eggnog in moderation to enjoy a heartburn free holiday.

Make sure you whisk it while pouring the hot milk, if not the egg will get curdled. Once both mixes are fully mixed in, add that whole mixture into a clean pot and keep it on a low fire while whisking so the eggs don't get curdled until thick.

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!

Any remaining tiny lumps or grains could be removed by passing the custard through a strainer.

Shaking eggnog with ice dilutes it just a little. This helps turn the volume down on its inherent sweetness and thins it so it's not tacky thick, and viscous. It gets your eggnog nicely chilled too, which helps the store-bought stuff taste less sticky sweet.