Homemade Non-Dairy Eggnog
Servings
10 Servings
Ingredients
- 6 eggs + 2 yolks
- 1/2 cup + 2 Tbsp sugar
- 1/4 teaspoon salt
- 4 cup soy milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon grated nutmeg + extra for garnish
- 1/4 cup non-dairy whipped cream I use Rich’s Whip, whipped to soft peaks
Instructions
- Combine eggs, egg yolks, sugar and salt in large pan, whisking until combined. Continue whisking while slowly pouring soy milk in a steady stream until completely incorporated. Turn burner on to lowest setting possible and stir the milk mixture continuously until a thermometer reached 160 degrees F, around 45 minutes. Just be patient! It’s all worth it in the end. When finished, the mixture should coat the back of a spoon but not be too thick.
- Strain the mixture through a fine sieve to remove any small cooked bits of egg. Add the vanilla and nutmeg, stirring to combine. Pour in to a pitcher or container and cover with a lid or plastic wrap and refrigerate to chill at least 4 hours. You can store the egg custard for up to 3 days before finishing.
- When ready to serve, whip the non-dairy whipped cream to form soft peaks and fold in to cold custard until combined. Let the mixture sit for at least 1 hour for flavors to develop.
- Garnish with a sprinkle of nutmeg or replace milk and eggs in your favorite sweet desserts, like my Gingerbread Eggnog Bread Pudding Muffins.
I would say a week in the fridge but you can also freeze it if you want 🙂 That’s worked well for me.
How long does this recipe keep? I’d love to try it with almond or coconut milk to make some eggnog desserts I found elsewhere for Shabbos, but I’d like to make it a little in advance.
You can use coconut milk or almond instead of soy milk.
It tastes really bad with soy milk. Why ruin a perfectly good recipe with bad ingredients? Things should be made with the original ingredients. As for non-dairy whip, it just doesn’t cut it. Use real whipping cream!
You’ve opened up a whole new world for me. Custards, creme anglaise…all pareve!!!
How did it go, Rena???
I’m making this for Friday night!!! Thanks for the inspiration…
Wow – what a great idea using soy milk. I never thought of that for eggnog. I should have I guess. Can’t wait to try this. Thanks