Six Great Gluten-Free Holiday Eggnog Recipes

Celiac.com 11/04/2021 - Eggnog is a great holiday tradition, and a wonderful way to have dessert and drinks all in one glass. Here are six great gluten-free eggnog recipes to keep you and your guests delighted for the holidays and beyond.

Traditional Rum Eggnog

Ingredients:
12 large eggs, separated
½ cup superfine sugar, divided
12 ounces heavy cream
2 tablespoons pure almond extract
2 tablespoons pure vanilla extract
2¼ cups aged dark rum
Grated cinnamon, for garnish
Grated nutmeg, for garnish

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Directions:
Separate the eggs into two bowls.

With a hand mixer, beat the yolk until stiff.

Beat the white with 1 teaspoon sugar until peaks form.

Slowly fold the white and yolk together using a spoon.

In a separate bowl, beat the cream with the almond and vanilla extracts and the remaining teaspoon of sugar until stiff.

Add the rum and stir gently.

Refrigerate overnight, or serve immediately over ice in a punch or martini glass.

Garnish with grated nutmeg and cinnamon. Serve and enjoy.

Quick Classic Rum Eggnog

Ingredients:
12 egg yolks
1 cup sugar, plus 3 tablespoon
3 pints whole milk
3 cups heavy cream
½ cup rum
¼ cup brandy
1 teaspoon freshly grated nutmeg
12 egg whites

Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color.

Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. 

Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks.

With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Classic Brandy Eggnog

Ingredients:
6 large eggs
2 large egg yolks
½ cup sugar
¼ teaspoon salt
4 cups whole milk
½ to 1½ cups brandy, bourbon, or dark rum, to taste
1 tablespoon pure vanilla extract
½ teaspoon freshly-grated nutmeg, plus more for garnish
¼ cup cold heavy cream

Directions:
Keep the cream in the refrigerator.

To a 4-quart saucepan, add the eggs, egg yolks, sugar, and salt, and whisk well until combined.

Pour the milk in a slowly until fully incorporated. 

Vigorously whisk the mixture.

Place the saucepan on the stove on the lowest possible heat setting. 

Stir the mixture continuously until an instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient. This usually takes about 25 to 30 minutes.

Strain the mixture through a fine sieve into a large bowl to remove any small bits of cooked egg.

Add the brandy, plus the vanilla extract and nutmeg. 

Start with the ½ cup of brandy, taste, and add more to taste, stirring well. 

Remember, more liquor makes thinner eggnog, with a stronger brandy flavor.

Pour the eggnog into a glass pitcher and cover with a lid or plastic wrap. 

Chill the egg custard mixture in the refrigerator for at least 4 hours.

To serve, pour the cold heavy cream into a bowl and whip until it forms soft peaks.

Gently fold the whipped cream into the cold custard mixture until combined, being careful not to deflate the cream.

Serve in chilled cups or glasses and garnish with an additional sprinkle of nutmeg.

Classic Eggnog with Rum & Brandy

Ingredients:
2 dozen eggs
½ bottle brandy (375 ml)
½ cup Myers rum
½ cup Bacardi light rum
½ cup peach brandy
½ cup apple brandy
1 lbs sugar
1¾ quarts milk
½ pint whipping cream
nutmeg

Directions:
Separate the egg yolks from 1 dozen eggs, Save and chill egg whites.

Whip egg yolks until blended Stirring constantly to prevent curdling.

Add the Brandy, Myers rum, Bacardi, Apple brandy, and Peach brandy.

Stir gently Mixing in milk, whipping cream, and 1 pound of sugar. 

Chill for 6 hours or overnight.

Before serving beat the egg whites until a smooth consistency.

Gently fold into Egg Nog Serve with a dash of nutmeg.

Give your car keys to someone not drinking the Egg Nog.

Classic Holiday Eggnog with Bourbon

Ingredients:

1 liter Bourbon
1 quart whole milk
1 quart heavy cream
2 dozen eggs – separate yolks and whites
1½ cups sugar
Nutmeg for garnish

Directions:
In a large bowl, beat the egg yolks until they lighten in color.

Slowly add 1 cup sugar and continue to whip until dissolved.

Add cream, milk and bourbon and stir to combine.

In a separate bowl, beat whites until they stand in soft peaks.

Gradually add in ½ cup of sugar until stiff peaks form.

Whisk egg whites and yolk mixture together in a large punch or serving bowl.

Chill, garnish with nutmeg and serve.

Note: You can slowly cook eggnog, which will be ready at exactly 160 degrees. Add Bourbon and egg white mixture just before serving, after the eggnog has cooled.

Captain Morgan Dairy-Free Coconut Eggnog

Ingredients:

6 large, free range eggs
¾ cup 100% pure Canadian maple syrup
2 cups dairy free, unsweetened coconut milk
2 cups full fat coconut milk 
1 cup Captain Morgan Original Spiced Rum
Pinch of nutmeg

Directions:
In two large mixing bowls, separate egg yolks from egg whites. 

Cover bowl of egg white and refrigerate until just before serving.

Use a hand mixer to beat egg yolks until thick and creamy.

Beat in ½ cup of maple syrup, coconut milk and coconut cream until the mixture is light and frothy.

Stir in Captain Morgan Original Spiced Rum, or spiced rum of choice. 

Whisk gently until combined.

Add 4 cinnamon sticks and a pinch of nutmeg to the mixture.

Refrigerate, covered, for at least 4 hours (preferably overnight) to allow the alcohol to ‘cook’ the eggs and sterilize the eggnog.

Just before serving, remove egg whites from refrigerator, and beat egg them until stiff.

Gradually beat in the remaining ¼ cup of maple syrup until the mixture becomes glossy and forms stiff peaks.

Remove and discard cinnamon sticks, then fold egg white mixture into the egg nog, until rich and creamy.

Garnish each glass with dark chocolate shavings and a cinnamon stick, as desired. 

Serve immediately.