Eggnog Recipe No Nutmeg

Just add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so. Stir in the milk, heavy cream, pumpkin purée and spiced rum. Gradually pour in milk, cream, and vanilla extract, whisking until thoroughly combined.

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Scrape down sides of bowl as needed.

Eggnog recipe no nutmeg. Web directions blend together milk, eggs, sugar, vanilla, and nutmeg in a large pitcher until well combined. Slowly add sugar just until well combined. Learn how to make gorgeous chocolate eggnog with jamie in the video below:

Creamy, rich, fragrant, and egg free. Add a few ice cubes and stir to chill. Serve and garnish with freshly grated nutmeg.

Refrigerate eggnog until thickened, at least 1 hour. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon, and whisk them in with the egg yolks. Eggs should be a light yellow color.

Stir in the milk, double. Looking for an eggnog alternative? Increase speed to high and beat until thick and very pale in color, 2 to 3 minutes.

Step 3 strain spiced cream mixture, discarding solids; Pour mixture into a saucepan over low heat; Web before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form.

Web instructions in a medium bowl, whisk the egg yolks and sugar together until light and creamy. Gently fold in the pumpkin and egg mixture to the egg whites. Gradually beat in sugar and salt.