Fresh whipped cream replaces the eggs in Alex’s festive holiday drink that can be served with or without booze!
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Homemade No-Egg Nog
RECIPE COURTESY OF ALEX GUARNASCHELLI
Total: 8 hr 55 min (includes chilling time)
Active: 20 min
Yield: 7 to 8 cups
2 cups sugar
2 1/2 cups whole milk
2 cups heavy cream
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg, plus additional for garnish
2 cups silver rum or whisky, optional
A few light grates zest from an orange
Dissolve the sugar: In a medium skillet, heat the sugar with 1 1/2 cups milk over medium-low heat, stirring constantly, until the sugar dissolves. Remove from the heat and let cool completely.
Make the eggnog: Transfer the milk-sugar mixture to a large bowl and whisk in the remaining cup milk, 1 cup cream, the vanilla, cinnamon, ginger, allspice and nutmeg. The eggnog mix is best made up to this point a day before serving and refrigerated until ready to serve.
Whip the cream: When ready to serve, use a whisk (or an electric mixer fitted with the whisk attachment) to whip the remaining cup heavy cream until stiff peaks form. With a rubber spatula, gently fold the whipped cream and rum or whisky into the eggnog mix. Add the orange zest and top with extra nutmeg, if desired.
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Alex Guarnaschelli’s Homemade No-Egg Nog | The Kitchen | Food Network