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Homemade Non-Dairy Eggnog

 

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Homemade Non-Dairy Eggnog
 

 

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Recipe

Homemade Non-Dairy Eggnog

Times

  • Ready Time : 0 min

Servings

10-12

Ingredients

  • 6 eggs + 2 yolks
  • 1/2 cup + 2 Tbsp sugar
  • 1/4 teaspoon salt
  • 4 cups soy milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon grated nutmeg + extra for garnish
  • 1/4 cup non-dairy whipped cream (I use Rich’s Whip), whipped to soft peaks

Directions

Combine eggs, egg yolks, sugar and salt in large pan, whisking until combined. Continue whisking while slowly pouring soy milk in a steady stream until completely incorporated. Turn burner on to lowest setting possible and stir the milk mixture continuously until a thermometer reached 160 degrees F, around 45 minutes. Just be patient! It’s all worth it in the end. When finished, the mixture should coat the back of a spoon but not be too thick.

Strain the mixture through a fine sieve to remove any small cooked bits of egg. Add the vanilla and nutmeg, stirring to combine. Pour in to a pitcher or container and cover with a lid or plastic wrap and refrigerate to chill at least 4 hours. You can store the egg custard for up to 3 days before finishing.

When ready to serve, whip the non-dairy whipped cream to form soft peaks and fold in to cold custard until combined. Let the mixture sit for at least 1 hour for flavors to develop.

Garnish with a sprinkle of nutmeg or replace milk and eggs in your favorite sweet desserts, like my Gingerbread Eggnog Bread Pudding Muffins.

About Melinda Strauss

avatar

Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

 

comments

 

8 Responses to Homemade Non-Dairy Eggnog

  1. avatar says: strandjss

    Wow – what a great idea using soy milk. I never thought of that for eggnog. I should have I guess. Can’t wait to try this. Thanks

  2. avatar says: RenaB

    I’m making this for Friday night!!! Thanks for the inspiration…

  3. avatar says: RenaB

    You’ve opened up a whole new world for me. Custards, creme anglaise…all pareve!!!

  4. avatar says: jraphi

    It tastes really bad with soy milk. Why ruin a perfectly good recipe with bad ingredients? Things should be made with the original ingredients. As for non-dairy whip, it just doesn’t cut it. Use real whipping cream!

  5. avatar says: Kaltia

    You can use coconut milk or almond instead of soy milk.

  6. avatar says: Huvie

    How long does this recipe keep? I’d love to try it with almond or coconut milk to make some eggnog desserts I found elsewhere for Shabbos, but I’d like to make it a little in advance.

    • I would say a week in the fridge but you can also freeze it if you want :) That’s worked well for me.

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