so I’ve been trying to think of a way to adapt it but you’ve got a couple of problems — nearly 50% of the liquid is alcohol, much of the spice flavor comes from that alcohol, and then the alcohol is also your sterilizing agent. I think you could cut the recipe in half, up the amount of milk to compensate for the missing alcohol, reduce the sugar by about half, add more spices and some vanilla, and then slowly heat the whole thing while whisking until it gets to about 135 degrees and that would probably be similar? And pasteurized for safety. That would be what I would try
Actually, instead of heating the whole thing, I would heat the milk/cream mixture with the spices, whisk the eggs separately with the sugar, then temper the egg/sugar mixture with some of the heated milk before putting the whole thing back into the pan and continuing to heat while whisking the whole time, you’re basically making a tempered custard
Thanks for this workaround! This alcohol-free household loves eggnog ~ the real thing made by hand, and your technique sounds workable. Happy holidays, Anna!
Does this recipe work if we want to make alcohol-free nog? Thanks for the inspiration!
so I’ve been trying to think of a way to adapt it but you’ve got a couple of problems — nearly 50% of the liquid is alcohol, much of the spice flavor comes from that alcohol, and then the alcohol is also your sterilizing agent. I think you could cut the recipe in half, up the amount of milk to compensate for the missing alcohol, reduce the sugar by about half, add more spices and some vanilla, and then slowly heat the whole thing while whisking until it gets to about 135 degrees and that would probably be similar? And pasteurized for safety. That would be what I would try
Actually, instead of heating the whole thing, I would heat the milk/cream mixture with the spices, whisk the eggs separately with the sugar, then temper the egg/sugar mixture with some of the heated milk before putting the whole thing back into the pan and continuing to heat while whisking the whole time, you’re basically making a tempered custard
Thanks for this workaround! This alcohol-free household loves eggnog ~ the real thing made by hand, and your technique sounds workable. Happy holidays, Anna!
Happy holidays! Let me know how it turns out