Christmas Eggnog (Lactose free!)
Welcome back to another lactose free recipe. This post continues my 2023 Christmas series. For this recipe I wanted to do something that was a classic Christmas treat, spiced eggnog. The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 4 yield(s)
Prep Time: 60 mins
Ingredients
    Custard base
  • 700 ml Milk (lactose free) (Brand used - Liddells Full Cream)
  • 2 tsp Vanilla extract
  • 1 tbsp Ground ginger
  • 1 & 1/2 tsp Ground nutmeg
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 5 Egg yolks
  • 200 g Caster sugar
  • 300 ml Cream (lactose free) (Brand used - Pauls Zymil Thickened Cream)
  • 2 tbsp Brandy (optional)
    • Meringue
  • 3 Egg whites
  • 30 g Caster sugar
    • Decorating
  • Ground nutmeg
  • Cinnamon sticks
  • Star anise
Instructions
  1. Add the milk, vanilla, ginger, nutmeg, cinnamon and ground cloves to a large saucepan.
  2. Stir and bring to a boil over a medium heat.
  3. While the milk is heating up place the egg yolks and sugar into a large bowl. Mix well until it has thickened and become pale.
  4. When the milk has boiled remove it from the heat. Pour some of the hot milk into the egg mix whilst whisking. This tempers the eggs so they don't end up becoming scrambled eggs. Keep gradually mixing in the milk until it has been completely combined.
  5. Pour this mixture back into the saucepan. Heat the mixture up over a medium heat while stirring until the mixture has thickened slightly. Be careful the mixture doesn't come to a boil.
  6. Remove from the heat and stir in the brandy and cream.
  7. Transfer to a large clean bowl. Cover the surface with clingwrap so a skin doesn't form.
  8. Leave to cool down and move the the fridge to chill down completely until ready to serve.
  9. Before you are ready to serve you need to prepare the meringue to mix in.
  10. In a clean bowl add the 3 egg whites. Whisk until soft peaks form. Start adding the sugar (30g) gradually until the mixture becomes beautiful and glossy.
  11. Take a third of the meringue and gently fold it into the chilled custard.
  12. Fold the remaining meringue in.
  13. Spoon the mixture into glasses. Sprinkle some grounded nutmeg on top. Add a cinnamon stick and star anise if you wish. Just made sure you inform your gests not to eat them. Speaking from personal experience as my own father tried to eat the cinnamon stick.
  14. Congratulations you have just made delicious spiced eggnog.
  15. Serve, devour and enjoy.