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“My kids love eggnog. This makes a utelot!! great for a party. This is a non-alcoholic version I can serve my kids. If you want the alcohol substitute 3/4 - 1 C. brandy or Rum for the extracts and reduce the milk by 2/3 cup. Needs to chill for 2 hours before serving then you need to sit for 15 minutes before assembling in a punch bowl. Prep time includes this 2 hour chill time.”
READY IN:
3hrs
SERVES:
20
YIELD:
20 1/2 Cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
  2. Beat egg yolks until thick and lemon colored.
  3. Add a small amount of hot milk and egg yolks; return all to saucepan.
  4. Cook over medium heat for 5 minutes stirring constantly.
  5. Pour into a bowl.
  6. Add ice cream by spoonfuls, stirring until melted.
  7. Add extracts.
  8. Cover and chill about 2 hours.
  9. Refrigerate the unbeaten egg whites in a separate covered container.
  10. Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
  11. Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
  12. Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
  13. Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
  14. Pour eggnog into a chilled punch bowl.
  15. Ladle into mugs and sprinkle with nutmeg.
  16. **If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
  17. Enjoy!

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