Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary!
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Easy Eggless Eggnog has quickly become a favorite holiday drink at my house. My kids absolutely love eggnog and it is staple in our home around this time of year. I have seen homemade recipes for eggnog before, but was a little nervous to try a drink that you had to put actual eggs in and many of those recipes require a lot of cooking and stirring time as well.
For this homemade eggnog recipe, You only need a few basic ingredients for this version and after about 45 seconds in a blender, it is ready! It is better chilled, so allow for an hour or more in the refrigerator before serving. If the eggnog seems a little bit too thick when you are ready to serve, just add a little bit more milk and re-blend for a few seconds. I like to top mine off with a little bit of nutmeg, but I think a little dollop of whipped cream would look pretty on top too!
I will admit that I was a little bit skeptical about this recipe – I wasn’t sure it would actually taste anything like real eggnog. I was very surprised to find that it really does taste very close to the real thing! My kids actually think this version is better than actual eggnog, which is saying a lot because they have loved every eggnog they have tried. Anyone else done eggnog taste tests before with every single kind of eggnog you can find? Maybe that’s just my family. 😉
Ingredients in Easy Eggless Eggnog recipe
1 (3.5 oz) pkg. French vanilla instant pudding
5 cups milk
2/3 cup sugar
1 tsp. vanilla extract
1 cup whipping cream, whipped
1/2 tsp nutmeg
How to make Homemade Eggnog
In blender, combine all ingredients except for the whipped cream and nutmeg. Blend for about 30-45 seconds until well combined.
Add the whipped cream and nutmeg and blend on low for another 10-15 seconds.
Chill until ready to serve. Sprinkle a little nutmeg on top right before serving.
Easy Eggless Eggnog
Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary!
Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!
Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.
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Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary!
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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.
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.
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.
Adding alcohol will inhibit bacterial growth, but it cannot be relied upon to kill bacteria. Once alcohol is diluted, it no longer effectively kills bacteria. You will still need to use pasteurized eggs. Keep in mind that simmering eggnog over heat will remove the alcohol.
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.
"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.
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.
Speaking of spice, this eggnog addition packs a punch. And one sip will be all the proof you need that rum isn't just for tiki drinks. With flavors like vanilla, cinnamon, and clove taking center stage and a full-bodied creamy texture, spiced rum is a natural BFF for eggnog.
(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.)
The Chobani Oat Nog has a very sweet flavor to it. It is thick but it is not as thick as you would think it would be. This Nog does not have an egg taste to it at all, as it is made from, as the name suggests, oat milk.
“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.
Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.
Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.
Some eggs may be contaminated with bacteria, which can cause serious food poisoning (diarrhoea and vomiting). Be careful with raw eggs and avoid food containing raw eggs, including homemade mayonnaise, raw cake mix and biscuit dough, and some health shakes which use raw egg.
Similarly, while citric acid and alcohol could theoretically kill bacteria, in co*cktails they're usually not present in strong enough concentrations to accomplish the task without unrealistically prolonged exposure. The truth is, it's never going to be 100% safe to consume raw eggs.
Salmonella is a bacteria commonly found in food that causes diarrhea, fever, cramps, and vomiting. In serious cases, you can develop chronic, severe, or life-threatening health problems from eating food-borne bacteria. Salmonella causes about 30 deaths in the United States each year.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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