BERKELEY'S NEWS • OCTOBER 01, 2022

Non-alcoholic eggnog

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ANGELINE NGUYEN | STAFF

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DECEMBER 09, 2016

With the weather finally cooling down, ’tis the season to enjoy some decadent eggnog. This rich drink is traditionally served cold, but we at the Clog prefer a warmer brew to get us through the chilly nights. Feel free to upgrade this non-alcoholic eggnog by adding a 1/2 cup of rum, bourbon or brandy to the final product.

What you’ll need:

eggnog_5
Angeline Nguyen/Staff

Serves 3

6 egg yolks

1/2 cup sugar

3 cups milk

2 teaspoons ground cinnamon

1/3 cup condensed milk

1/2 teaspoon ground nutmeg

2 teaspoons vanilla extract

1 cup heavy whipping cream at room temperature

What you’ll do:

  1. Using a whisk or electric mixer, beat the egg yolks until they are frothy. Slowly add the sugar and mix thoroughly between each addition until the sugar is fully dissolved.

    Angeline Nguyen/Staff
    Angeline Nguyen/Staff
  2. Add the milk, ground cinnamon, ground nutmeg, vanilla extract and condensed milk into a saucepan and heat until the mixture starts to boil gently.

    Angeline Nguyen/Staff
    Angeline Nguyen/Staff
  3. Temper the egg yolks by pouring in the hot milk mixture little by little to prevent the eggs from scrambling.
  4. Return the liquid to the sauce pan and bring to a low boil. Remove the pan from the stove once the mixture is thick enough to stick the surface of a spoon. Add in the heavy whipping cream.

    Angeline Nguyen/Staff
    Angeline Nguyen/Staff
  5. Serve immediately or chill in the refrigerator overnight.

Enjoy!

Contact Angeline Nguyen at 

LAST UPDATED

DECEMBER 08, 2016