Nothing says “it’s the holidays” to me more than eggnog. What’s better than this rich creamy ambrosia?
I just love how the flavors of sweet cream and nutmeg meld together and the mixture coats the back of your throat. And add a dash of rum… gah!
This is the one holiday food I’d look forward to every year so you can imagine how I freaked out when I developed an allergic reaction to eggs two years ago.
After a sad nogless Christmas last year I’ve decided enough is enough. This is my version of an egg free eggnog that approximates the creamy mouth feel and flavor of the real thing.
To get the thickness and gel like mouth feel of eggs I used a mix of cornstarch and gelatin. Lecithin granules provide the richness and creaminess of egg yolks. You can find regular lecithin granules at Whole Foods or online.
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- Cornstarch – 1.5 Tbsp (12 g)
- Powdered gelatin – 1.5 tsp (6 g)
- Lecithin granules – 1 T (8 g)
- Salt – 1/4 (7 g) tsp
- Nutmeg – 1/4 tsp grated
- Cinnamon – 1/4 tsp grated
- Allspice – 1/8 tsp ground
- Vanilla bean, scraped – 1/2 bean
- Granulated sugar – 6 Tbsp (80 g)
- Whole milk – 1 cup (240mL)
- Heavy cream – 1 cup (240 mL)
- In a medium saucepan dissolve and mix the lecithin, cornstarch and gelatin in 1 cup of cold milk. Use an immersion blender to break up the lecithin granules. Once all the clumps have been dissolved, add sugar, cream, spices, vanilla, and salt.
- Over medium heat bring the mixture to a simmer. Stir the entire time or you will get a clumpy mess on the bottom of your pot.
- After about 5 minutes you will see bubbles form on the surface. The mixture will start to thicken. Turn off the heat after 5 more minutes.
- Let the eggnog cool to room temperature and store in the fridge. Best if chilled in the refrigerator for a couple days.
Prep time: Cook time: Yield: 2 large mugs