Holiday Egg Nog
No holiday season is complete without indulging in a glass of eggnog. And now you can enjoy a “spiked” nog--without the booze. We make ours zero proof by swapping in our whiskey substitute for the hard stuff. It’s rich and decadent, with the same bite you expect from a whiskey spike. Now you can enjoy all the nog you want tonight, and still be able to take on the holiday work crunch tomorrow.
3/4 c. Ritual Zero Proof Whiskey Alternative
1 c. heavy cream
1 (1-inch) piece ginger, sliced
2 tsp. pure vanilla extract
8 whole cloves, crushed
6 allspice berries, crushed
2 cinnamon sticks, broken
1/4 tsp. freshly grated nutmeg, plus more for serving
4 c. whole milk, divided
8 large eggs, separated
3/4 c. granulated sugar
Pinch kosher salt
Combine heavy cream, ginger, vanilla, cloves, allspice, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Cook over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase mixer speed to high and beat until thick and very pale in color, 2 to 3 minutes.
Strain spiced cream mixture, discarding spices; return to pot. Slowly whisk 1 cup warm cream mixture into yolk-sugar mixture on low speed; return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture reaches 170°F and coats the spatula, 12 to 15 minutes.
Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in Ritual Zero Proof Whiskey Alternative.
Just before serving, beat egg whites with an electric mixer on medium-high speed until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with nutmeg.