Eggnog without Alcohol

8 SERVINGS

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INGREDIENTS

500 ml semi-skimmed milk
1 vanilla pod (can be replaced with 1 tablespoon of vanilla extract)
4 tablespoons of honey
7 egg yolks
500 ml cooking cream (12% fat)

INSTRUCTIONS

1
First, pour the cooking cream and milk into a larger pot. Split the vanilla pod, remove the seeds, and add them along with the pod to the pot. Heat the contents of the pot over medium heat for 7–9 minutes. During heating, continuously check the temperature of the mixture – ideally with your finger, ensuring the mixture is at body temperature.
2
Once the liquid reaches the desired temperature, add the honey, reduce the heat to low, and carefully whisk in all the egg yolks. Continue to heat the mixture while stirring constantly with a whisk for 10–12 minutes. During this time, the mixture should slowly thicken.
3
When the mixture reaches the desired consistency, increase the heat to high and stir the mixture for 30 seconds to raise the temperature and achieve pasteurization.
4
Then pour the contents of the pot into a bowl, stir, and let it cool for at least 2 hours – preferably in the refrigerator or another cool place. For a more intense flavor, let the eggnog rest until the next day.

Tip

The mixture should never boil, so it's better to whisk the cream mixture with the yolks over low heat instead of high, where there is a high risk of the yolks curdling.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.