Dairy-free Dishes: Eggnog

My mom has been making homemade eggnog every Christmas for years. This year I tried making it without dairy, and it is delicious. And the best part, for me at least, is, unlike most other homemade eggnog recipes, this one does not have a final product with raw eggs.

Ingredients:
6 eggs
3/4 cup sugar
1/4 salt
4 cups milk, divided (almond, rice, soy, or if you aren't allergic, cow, I am only allergic to pasturized/cooked dairy, so I used half raw milk)
1 Tablespoon vanilla extract
2 cups dairy-free whipped topping (I used cream off our milk...mmmm)

Instructions:
In medium pot whisk eggs, sugar, and salt together.

Add 2 cups of milk, while stirring.

Cook on low heat until 160-170 degrees, usually 30-35 minutes. You need to stir the entire time, and if you start getting custardy stuff on the bottom, well that's just not good. :)

(Yes, flash was used for this picture. I digress.)

When your eggnog reaches the correct temperature, immediately remove from heat, and pour into seperate container and place in an ice bath. The idea is to get it cold as quickly as possible, because if it keeps cooking you have egg custard instead of eggnog. I think. :)

Add vanilla and remaining 2 cups of milk (since you don't cook it after this, here is where I used raw milk).

Strain into a pitcher. You do this to remove any chunks of custardy stuff you might have, because that is not something you want in your eggnog!

You should have just under 1.5 quarts...

Next add your whipped topping, I didn't measure mine, and I had more than I needed. So in the end I have some really creamy eggnog. Yum. :D

Stir very well before serving, and serve quickly as the cream tends to seperate really fast. Like 30 seconds fast. Sprinkle with nutmeg before you drink it.