I love eggnog! And for those who are lactose-intolerant, this time of year can be hard. The nut milk eggnogs don’t even come close. But there is hope for those who adore eggnog and can avail themselves of lactose free milks and cream. I wanted a boozeless version of eggnog, that way I could have my beloved eggnog latte’s in the morning as I’m still working this week. If you want to imbibe in the more boozy version, definitely give this aged eggnog a try!
I found this recipe on Ahead of Thyme, and only added a bit more spices and of course used lactose-free milk and cream.
- 2 cups heavy cream
- 1 1/2 teaspoons nutmeg freshly grated
- 1/2 teaspoon allspice
- 3 cups whole milk
- 1 tablespoon vanilla extract
- 3 eggs room temperature
- 4 egg yolks room temperature, set egg whites in fridge
- 1/3 cup sugar OR 3 tablespoons Splenda
- 1/4 teaspoon salt
- Place heavy cream, grated nutmeg, and allspice in a large mixing bowl with a fine mesh strainer on top. Set aside.
- In a medium saucepan, combine milk and vanilla. Cook over medium heat, swirling occasionally, until bubbles form around the sides and the milk starts steaming.
- In another mixing bowl, vigorously beat together the eggs, yolks, sugar, and salt for approximately 3-5 minutes until the mixture is thickened and pale.
- Add in the warm milk in a slow stream, whisking constantly to incorporate.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes, or until the mixture reaches 165°F as read on a cooking thermometer.
- Immediately strain into the mixing bowl with the heavy cream.
- Place in refrigerator uncovered and allow the eggnog to cool completely for at least 2 hours.
- To serve, you can beat the egg whites until stiff peaks form, slightly sweetening them. Pour the eggnog into a glass, add a generous dollop of the whites, then as a final flourish, you can take a hand torch and lightly torch the whites.