Egg Nog. It’s a tradition for many at this time of year. I’ll be one of the first to say that I love the flavors, the creamy richness, and the decadence of eggnog. Sharing a cool glass with a loved one while bundled up in a cozy sweater is a quintessential Christmas feeling. I even made it from scratch once.
But what is one to do when you love someone with an egg allergy?
Zax’s egg allergy does seem to be slowly improving and we have eaten egg-containing products in his presence with no ill effects, but it just doesn’t feel the same as sharing the same drink as a family.
If you’ve been in this situation, or if you’ve eliminated eggs from your household entirely, fear not–you can still enjoy the flavors of the season. I present to you: Egg(less) Nog!
- 1 can sweetened condensed milk (or roughly 14oz equivalent)
- 2 tsp vanilla extract
- 1 tsp rum flavoring
- 2 tsp cinnamon
- turmeric* (for color)
- 1 pint whipping cream, whipped but not too stiff
- enough milk to bring mixture to 1 gallon
- nutmeg (optional)
Whisk together the sweetened condensed milk, vanilla, rum flavor, cinnamon, and turmeric in a medium bowl.
Whisk in 1-2 cups of milk. Pour into a gallon container.
|Side note: this was my first time whipping anything in
my stand mixer. I was AMAZED at how fast it was!
Whip your cream and carefully spoon it into your container. (This will be difficult if using a container with a narrow opening, just go slowly and spoon a little bit at a time.)
|Ignore the whipped cream in my funnel.
Only use the funnel for the more liquid
ingredients. For the whipped cream,
use a spoon.
Fill container with milk. Close lid and shake to combine all ingredients.
*Knowing the strong flavor of turmeric, I only used a pinch of it for my gallon, but I’m not sure it colored the nog much. You could certainly use more, just be wary of using too much. I’ll experiment with more the next time I make this, however, I only make a batch or two every year.