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Video:How to Make Non-Alcoholic Egg Nog

with Krystyna Rittichier

Want to learn how to make delicious non-alcoholic egg nog? Here, see helpful tips and tricks for making non-alcoholic egg nog at home.See Transcript

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Transcript:How to Make Non-Alcoholic Egg Nog

Hi. I'm Krystyna Rittichier with About.com, and today I'll show you how to prepare Easter eggs for dyeing.

Information About Preparing Easter Eggs for Dyeing

Dyeing Easter eggs can be great fun, and it is economical too because you can eat the eggs when you're done. Sometimes the dyed eggs are so beautiful you wish you could preserve them for years to come. With the "egg empting" technique you can have your eggs and eat them too! Hi. I'm Krystyna Rittichier with About.com and today I'll show you how to make non-alcoholic egg nog.

Non-Alcoholic Egg Nog Facts

Egg nog is a sure way to add festivity to a social gathering, or a family night in on a snowy day. Homemade egg nog is even better. This recipe is simple, but time consuming so be prepared to exercise patience.

Ingredients for Non-Alcoholic Egg Nog

For this recipe you will need:

  • 6 Eggs
  • 2 Egg Yolks
  • ½ Cup and 2 Tbsp Sugar
  • ¼ Tsp Salt
  • 4 Cups Whole Milk
  • 1 Tbsp Vanilla Extract
  • ½ Tsp Nutmeg
  • ¼ Cup Heavy Cream

Instructions for Making Non-Alcoholic Egg Nog

In a large saucepan add the eggs, egg yolks, sugar and salt. Whisk the mixture together. Begin adding the milk in a slow steady stream, whisking the mixture continuously until all of the milk is added. Place the pot on the stove, and set the temperature to the lowest setting possible. Stir the mixture constantly for 45 minutes to one hour, or until the mixture is thick enough to coat the back of the spoon. You have to stir the mixture constantly in order to prevent the eggs from solidifying. Use a candy thermometer to check the temperature. When the mixture is finished, it will reach 160 degrees.

More Instructions for Making Non-Alcoholic Egg Nog

Strain the egg mixture into a pitcher, and discard any egg pieces that formed. Add the vanilla and nutmeg, and stir well. Cover the pitcher and refrigerate for at least 4 hours. You can refrigerate the egg nog up to 3 days before you finish it.When you are ready to serve the egg nog, it is time to prepare the heavy cream. Pour the heavy cream into a bowl, and whip it until it forms soft peaks. Add the whipped cream into the egg nog mixture, and fold the cream in until the mixture is fully combined.When you serve the egg nog, add a sprinkle of nutmeg to garnish.

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