Eggnog Recipe No Cook

This recipe keeps the preparation simple with the use of a blender.

Eggnog recipe no cook. Fold the whipped cream into the cold custard mixture until combined. This homemade eggnog is just unbelievably fresh and creamy and it only takes minutes to make. If you don t trust me on the eggs cooking during this time stick a thermometer in the blender but don t let the blender hit it and watch that temperature rise.

1 4 teaspoon mccormick rum extract with other natural flavors. Refrigerate the egg custard mixture to fully chill the eggnog at least 4 hours or up to 3 days. In this recipe i use store bought pasteurized eggs for a super quick no cook.

Some store bought eggnogs are overly thick and sugary sweet. I m not exaggerating when i say it is so much better than store bought. Pour into a pitcher.

These light eggnog crepes can be served with any assortment of toppings you choose. Blend 2 cups milk sugar pudding mix rum flavored extract nutmeg allspice and ginger in a blender on medium high speed until smooth. Beat it again for another 1 2 minutes.

Just mix the flour eggs butter eggnog milk and sugar in there and you have the batter ready. Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. Crack the pasteurized eggs into a bowl and whip them with a hand mixer until they are frothy on top and lemon in color.

When ready to serve pour the heavy cream into a bowl and whip until it forms soft peaks. To a saucepan add milk nutmeg and cinnamon and heat over low to med low heat until steaming but not boiling. Slowly add the sugar and blend for one additional minute.