Eggnog - Non-Alcoholic

01/02/2016

2 Min Read | 10 Min Prep | 20 Min Cook Time

Comments

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Christmas isn't over yet! Not all countries celebrate Christmas on December 25th, according to timeanddate.com 147 countries celebrated Christmas on Friday, December 25th. That means that 49 countries do not celebrate Christmas on the 25th!

The fact that approximately one quarter of the countries did not celebrate on the same day as that other three quarters is not at all astounding, after all, no one knows on what day Jesus was truly born (though some may have educated guesses).

I take this knowledge that not everyone on earth is finished celebrating the incarnate birth of my Lord and Saviour Jesus Christ yet as a reassurance. It reminds me that no matter what some where someone is still or waiting to celebrate this blessed day, and that even after the one day passes I should still praise Him the remaining 364 days.

In countries where Orthodox Christianity is the prevalent religion they celebrate come January 7th (for another reason this is a very special day to me). Two such countries are Serbia and the Ukraine.

So, for two reasons I'm still posting back logs of Christmas recipes:
1) Christmas is never truly over (after all Jesus is still being born, in the hearts of individuals all across the globe).
2) Internet is so not time sensitive. I am aware that the recipes I find online are rarely just posted but still suit me just the same.

So here's my family's non-alcoholic eggnog recipe!

Non-Alcoholic Eggnog

Makes approx. 12 cups

INGREDIENTS

• 8 cups milk
• 10 whole cloves
• 1 tsp. ground cinnamon
• 1 cup evaporated milk
• 8 egg yolks
• 3/4 cup granulated sugar
• 1 cup heavy whipping cream or 2/3 cup milk + 1/3 cup butter, melted
• 2 tsp.ground nutmeg, plus more for garnish
• 2 tsp. vanilla extract
• 43 ml (3 tb.) imitation rum extract

INSTRUCTIONS

1. Combine half of the milk plus all of the cloves, cinnamon and evaporated milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil. Careful not to allow a rolling boil.
   
2. In a medium bowl, combine the eggs and sugar. Beat eggs using a stand mixer, electric mixer or by hand until lightened in colour and fluffy.
3. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk mixture is in the egg mixture, pour it all back into the sauce pan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened. You will know it's thick when you can leave a clean line on the back of a spoon (see picture above).
4. Add the remaining milk, heavy whipping cream, nutmeg, vanilla extract, and imitation rum extract to the mixture and heat through. Do not bring to a boil.
   
5. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer.
6. Serve cold. Shake container before pouring. Garnish with additional nutmeg if desired.
   

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Merry Christmas to you and yours!