Non-alcoholic Eggnog for Passover is a simple no-cook recipe that can be literally whipped up in just minutes! So, sweeten your holiday!
A little of my cooking background
I really wanted to title this blog “If I can make it, anyone can”, because – honestly – if I can make it, anyone can.
I never really liked cooking and when I was single, a meal for me meant grilled cheese, eggs, tuna, or something else that didn’t require effort or time.
When my kids were young, I was still able to get away with preparing only a small variety of easy meals, but the older they got, the more dishes I learned to make at their request.
Still, I insisted on keeping it simple.
Honestly, I never understood why some cooks unnecessarily complicate meals. I have seen recipes that have several ingredients that don’t really seem to add much, if anything, to the dish. So, why bother?
It has always been important to me that whoever eats at my table will have plenty to enjoy and that includes my kids (I never agreed with the “You will eat what is served or you won’t eat” ideology) and, because I keep it simple, I can prepare a variety of dishes in a relatively short period of time.
I have a philosophy regarding being a great cook: Prepare food according to the tastes of those who will be eating it and they will love your cooking!
As far as I am concerned, start with the basic ingredients that make the dish what it is, adapt according to taste, and voila! you are an amazing cook!
The bottom line is that while there are certainly delicate recipes out there for specialty dishes, making delicious meals doesn’t have to be complicated or time consuming. It’s not difficult to impress – just make sure it tastes good.
While some of the recipes on my blog are more time-consuming than others, they are all tried and true easy-shmeezy!
Of course, one always has to consider the conditions under which they cook. Weather (humidity, heat, cold), different types of ovens, different quality of pots, etc. – all of which can affect your cooking and baking.
Nevertheless, as I said, if I can do it, anyone can!
Food on Passover
Torah observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats and rye).
In addition, Torah observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronunced in Ashkenazi Hebrew). These include: legumes, corn, rice, and similar that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many ovservant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrochts”.
Gebrochts means “broken” in Yiddish – and in this case refers to matza that has absorbed liquid. Not eating gebrochts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition where they basically don’t mix anything wet with matza.
So, things like matzo sandwhiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience and I hope this recipe will help make yours just that!
I find that having good food and variety makes the week of Passover a very pleasant experience and I hope this recipe will help make yours just that!
A little about Eggnog
While the origins of the name “eggnog” seem to be in dispute (there are several thoughts on the idea depending on which dictionary one uses or who one asks), it is generally believed that the drink itself originated in England in as early as the 13th century and may have derived from a drink favored by monks. Needless to say, it evolved over time.
The drink included milk, eggs, and some form of liquor.
When it was expensive to make, because of the cost of the ingredients, it was primarily consumed by the wealthy. However, once it arrived in America in the 18th century, where eggs and milk could readily be found and rum was less expensive that other liquors, it became a popular drink for all.
Later, when rum became difficult to get due to the Revolutionary War, people substituted whiskey or bourbon. Some people even used moonshine to keep the cost down.
There is some evidence that some variation of eggnog was used as a medical remedy, and records show that even George Washington had his own version that he served to visitors.
Even today, many versions of the drink can be found depending on where one is.
Easy Non-alcoholic Eggnog is a very easy-to-make recipe that doesn’t require any cooking, but tastes delicious! Oh, and feel free to add liquor if you so choose!
Non-alcoholic Eggnog for Passover
Delicious Non-alcoholic Eggnog
Ingredients
- 6 eggs
Instructions
- Beat whipping cream until stiff.
- Separate the whites from the yokes.
- Whip the whites until stiff.
- Mix together the stiff egg whites, whipped cream, sugar, vanilla, nutmeg and salt.
- Chill (around half an hour) and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 626Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 356mgSodium: 313mgCarbohydrates: 71gFiber: 0gSugar: 71gProtein: 15g