eggnog recipie?

Question

i need a recipe that doesn't have alcohol or raw eggs any sugggestions? if it was healthy that would be nice too

it doesnt have 2 be healthy

Answer 1

not the 2nd 1



BEST ANSWER!

Answer 2

Effortless Eggnog Recipe
Ingredients
1/2 gallon cold milk, divided
1 package French Vanilla instant pudding
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions
Whisk together pudding mix with 3/4 cup milk.
Whisk in sugar, vanilla extract, cinnamon and nutmeg.
Whisk in remaining milk.
Chill.

Answer 3

INGREDIENTS:
1 pkg instant vanilla pudding
1 1/2 quarts milk
2 1/2 tsp rum extract
1/2 tsp nutmeg
PREPARATION:
Blend pudding mix and 2 cups of milk, following directions on pudding package. Chill for 5 minutes. Add the rum and nutmeg, then mix in the rest of the milk. Chill and serve

Answer 4

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.


*RAW EGG WARNING
A suggested caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.