Milk Nog or Eggless Egg Nog Recipe (2024)

FAQs

What is the difference between eggnog and milk nog? ›

(What's the difference between eggnog and Holiday Nog? Eggnog must have a minimum 6 percent butterfat and a minimum 1 percent egg yolk by weight; Holiday Nog, which Spangler called a flavored milk product, has 2 percent butterfat and less than 1 percent egg yolk by weight.)

Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

In fact, eggnog can be substituted into most recipes that call for a good portion of milk – see what options you like best! Add it to beverages: Surely, if you're an eggnog fan, you've tried Starbucks' featured holiday latte.

Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food. The food shall be pasteurized or ultra-pasteurized and may be hom*ogenized.

Some recipes call for condensed milk or evaporated milk in addition to milk and cream. Acidophilus milk, a fermented milk product, has been used to make eggnog. While some recipes call for unwhipped heavy cream, in some recipes, whipped cream is added to the mixture, which gives it a frothier texture.

The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.

If you're vegan (or dairy-free or egg-free), traditional eggnog is off-limits. Luckily, lots of non-dairy milk companies have released their own holiday nog blends and the nutrition numbers look a little more impressive than the classic drink.

At its core, eggnog is an emulsion of milk and/or cream, sugar, and, yes, eggs. Unlike in an egg cream—a similar old-timey drink that actually gets its name from the foamy, whipped egg white-like texture achieved by mixing seltzer and dairy fat—the “egg” in eggnog is very, very real.

Delicious. I've been drinking Almond Breeze Almond Nog as a replacement to regular Egg Nog that has a lot of sugar during winter season for several years. It has a lot of flavor, nutty but still sweet/ I also love it is plant based and healthy.

Thanks to the warm spices traditionally served on top (like nutmeg, cinnamon and sometimes even cloves or star anise), eggnog also often tastes slightly spicy and perfumed, like all the lovely holiday baking ingredients. The texture is thicker than a glass of whole milk, more akin to melted vanilla ice cream.

What's a good substitute for eggnog? ›

If you are really looking to knock out some calories, consider purchasing soy nog or rice nog. These alternatives to regular eggnog contain less fat and nearly half the calories of regular store-bought eggnog. Vanilla chai tea is also a great holiday alternative for those with non-dairy diets.

Make sure you whisk it while pouring the hot milk, if not the egg will get curdled. Once both mixes are fully mixed in, add that whole mixture into a clean pot and keep it on a low fire while whisking so the eggs don't get curdled until thick.

Choose The Right Spirit

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.

“Think what's in it: heavy cream, milk, sugar, whipped eggs and alcohol.” And with the recommended serving size a paltry half a cup, eggnog is easy to over-indulge. High in fat and sugar, a single serving contains one-third of the fat Americans should eat daily.

When I think of eggnog, my immediate description is that it's like drinking melted ice cream. It's sweet, with a subtle spicy flavor that feels like infusing the milk with the spices instead of being overwhelmingly spice-forward.

Nog was a type of strong ale that was mixed with eggs to make the festive drink. These days, there are still eggs in eggnog along with milk, cream and spices like nutmeg. Here I present some information about a few other puzzling holiday terms.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

Originally served in a punch bowl, early punch recipes resembled posset, just like the origins of eggnog. However, modern milk punch consists of milk or heavy cream, nutmeg, sugar, and vanilla extract, excluding eggnog's required egg. This is why eggnog is sometimes known as egg milk punch.