Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)

by Heidi @ Food Doodles on December 2, 2011

Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)

I’m so thankful we have a really good source for our eggs, every time we pick up eggs we see the chickens out in their large fenced-in yard with whatever kitchen or garden scraps were around for them and even sometimes we see the lady putting eggs into the carton straight from her basket that she filled that morning.  Sometimes there’s hay in my egg carton, not all the eggs are the same size and even sometimes there are two smaller yolks inside one egg, but I can honestly say I would never go back to store bought.  I don’t want to go on and on about eggs – even though I could- but I can honestly say there is a huge difference in quality and taste(let alone the difference there must be in nutrition) and I highly recommend searching out local eggs in your own area.  I know eggs at the store here with all the labels – “cage-free”, “organic”, “free range”, etc – are all really pricey, and in the end they still don’t compare to the eggs we get straight from the farm for much cheaper.

 

Despite how I dislike store bought eggs, I always have to buy a little eggnog from the store every year, just enough for a taste, even though I don’t know where any of it came from and I know there’s more sugar than I really want in it.  I’m so happy with this eggnog though that I don’t think I care at all about store bought anymore.  At first we used full fat milk which makes an incredibly thick and rich eggnog.  But the nice thing about this recipe is you can make it low fat, using whatever kind of dairy milk you like or you can make it dairy-free(and especially low-calorie) using an unsweetened non-dairy milk.

Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)

I did prefer the dairy version, but found that the milk didn’t really agree with my stomach.  I think it’s just a pregnancy thing because I usually don’t have too much of  a problem with it – I just enjoy almond milk on a regular basis too.  In any case, I started to experiment with almond milk so that I could enjoy some too, and it turns out I enjoy the almond milk eggnog even more.

Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)

Both recipes were adapted from and inspired by this eggnog recipe on Babble but I changed it quite a bit.  You can also add rum if you’d like, but consider reducing the milk slightly to maintain the eggnog flavor.  This is just how we enjoy it so feel free to play around with the recipe and make it your own Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)  Since just starting to use freshly grated nutmeg, I completely, 100% recommend it, but if you have to, store bought ground nutmeg will work.  We love the nutmeg flavor but if you’re not too sure, you can start out with less and taste your drink before adding more.  You can even play with the spices and add some cinnamon if you want, you can make it sweeter by adding a little more honey, or for a really delicious drink try scraping half a vanilla bean into the milk and let it cook for a few minutes at a simmer before adding the egg.

Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)

 

Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)

Here is the non dairy version.  I have to tell you, it doesn’t turn out nearly as thick – which I actually prefer – and the color doesn’t turn out quite as nice, but I guarantee you it’s just as delicious.

 

Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)

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