Eggnog for Kids
Serves
10
Prep Time
2 min
Cook Time
12 min
Print Recipe
Treat your little ones to some delicious eggnog this holiday season. Use the leftovers to make Eggnog French Toast the next day!
Ingredients
- 6 eggs
- ⅓ cup (75 mL) liquid honey or sugar
- ⅛ tsp (0.5 mL) salt
- 4 cups (1 L) milk (1%), divided
- 1 tbsp (15 mL) vanilla extract
- Optional flavourings (see Notes)
Instructions
- Step 1
Whisk eggs, honey and salt in large saucepan. Gradually add 2 cups (500 mL) milk. Cook and stir over medium-low heat until mixture coats back of spoon, 12 to 15 minutes. (Do not let mixture boil.)
- Step 2
Pour into large heatproof bowl; stir in remaining milk and vanilla. Place bowl in ice water, stirring frequently, until mixture is cool, about 15 minutes. Cover and refrigerate for at least 3 hours.
- Step 3
When ready to serve, whisk in flavouring, if desired.
Tips
Stir in 2 cups (500 mL) softened vanilla ice cream and blend with whisk or mixer.
Eggnog may be covered and stored in the refrigerator for several days.
To serve, keep bowl of eggnog on ice and serve within two hours.
For creamy eggnog, fold in 2 cups (500 mL) whipped cream or whipped topping.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 123 |
| Fat | 4 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 15 g |
| Fibre | 0 g |
| Sugars | 14 g |
| Protein | 8 g |
| Sodium | 113 mg |