The Virgin Eggnog is a non-alcoholic version of the classic holiday drink, egg nog. Creamy, rich, and deliciously spiced, this mocktail brings all the comfort and cosiness of Christmas without any alcohol. Perfect for those who want to enjoy holiday traditions while staying sober, this virgin eggnog is a real treat for the taste buds.
Ingredients
- 1 piece Egg yolk
- 1 pinch Ground cinnamon
- 12 cl Whole milk
- 1 pinch Ground nutmeg
- 4 cl Pouring cream
- 1 tablespoon Sugar
Method
- Use pasteurised milk and cream. In a clean bowl, whisk the egg yolk and sugar until pale; use a pasteurised egg yolk where available.
- Whisk in the milk, cream and vanilla extract, then pour the mixture into a saucepan.
- Heat gently, stirring constantly, until a food thermometer registers at least 71°C (160°F) throughout the mixture. Do not rely on thickening alone to judge the temperature. Avoid boiling, which can make the mixture curdle.
- Remove from the heat and stir in a pinch of nutmeg and cinnamon.
- To serve cold, cool the pan promptly in a bowl of ice water, stirring, then cover and refrigerate at 4°C or below until thoroughly chilled. Allow extra time for chilling; do not leave the pan to cool on the worktop.
- Pour into a clean glass and garnish with a cinnamon stick or a light sprinkle of nutmeg. Keep the rest refrigerated. Discard any portion left at room temperature for more than two hours, or one hour above 32°C.
The temperature and cooling steps follow FDA guidance for homemade eggnog and refrigerated food handling.