A nonalcoholic eggnog recipe that will stay with you forever. I made it with whole milk and heavy cream, which tasted great. This recipe is rich, and the combination of spices will WOW you for sure.
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I promise my recipe tastes so good you'll love it, and it is better than store-bought. It’s safe since the eggs are cooked, and it is kid friendly. You will never worry about the safety of this drink while pouring it to your guests or family, and it tastes even better the next day.
If you are uncomfortable using raw eggs like me, this is the safest eggnog recipe and is so easy to make.
No beating egg whites until stiff peaks, and no separately whisk egg yolks with easy to follow steps.
🥘 INGREDIENTS YOU'LL NEED
This recipe is straightforward, and you probably have all the ingredients in your kitchen.
You can scroll down to the recipe card for full details and instructions.
Eggs: I have used large eggs, and we need them to give a custard-like flavor to the eggnog.
Whole milk: This is a rich drink, so it is best to go for whole milk instead of skim or low-fat.
Heavy cream: Although you can skip it, adding more milk to this drink heavy cream makes it smooth and tasty.
Spices: There is a blend of warm spices that are perfect for the season and enhance the taste of your eggnog.
🔪 HOW TO MAKE
Step 1
Add one and ¼ cup milk and spices in a saucepan, and let it come to a gentle simmer while on medium-low heat.
Step 2
In a large bowl, beat the egg yolks and the whole egg. Add the sugar and vanilla, and beat until fluffy.
Step 3
Tamper the egg mixture by adding the milk slowly while whisking.
Step 4
Return the egg and milk mixture to the saucepan and stir on medium heat until thick enough to cover the back of a spoon.
Step 5
Remove from heat and strain through a strainer. Add ¾ cup milk or heavy cream and mix well. Chill in the refrigerator.
💭 COOKING TIPS
- It's best to use whole milk.
- Do not allow the milk to boil; it will cook the eggs when tempering.
- You might feel like increasing the heat while making the eggnog but be patient or it will curdle, and you will cook the eggs.
- If you are not fond of any spices I have used in this recipe, feel free to omit them.
- Use a good quality vanilla extract for a better flavor.
- Beat the eggs and sugar with a hand mixer until they double in volume and are lighter in color.
- There is no rum, brandy, or alcohol in this recipe, so I'm not sure how this drink will taste if you add some since I do not consume alcohol.
- You can use whole cloves or ⅛ teaspoon of clove powder.
- The amount of sugar might be a lot for some, but the sweetness reduces after chilling the eggnog for two hours.
📖 DELICIOUS VARIATIONS
I like to serve eggnog as is since, to my family and me, it's perfect, but if you want to take it to the next level, below are a few ideas.
Add cookies: Crush your favorite cookies or ones you make in the Holiday season and sprinkle some over the eggnog before serving.
Orange and lemon: Add lemon or orange zest to the eggs when beating them later; discard the zest when straining the drink, it will add a nice flavor.
Coffee: Add half a teaspoon of coffee to the eggnog while still warm.
Almond extract: Instead of vanilla, go for almond extract.
Sprinkle ground cinnamon: When serving, garnish with cinnamon powder on top.
💬 FREQUENTLY ASKED QUESTIONS
The popular recipe has raw eggs and alcohol plus spices and milk. But my recipe is nonalcoholic and has cooked eggs to prevent salmonella.
There are high calories in eggnog from the eggs and the heavy cream, but you can always control how much you consume. It has protein which is good for you. The traditional recipe with raw eggs can lead to food poisoning if not made properly.
My recipe is safe for kids. They will love it because it almost tastes like Ice cream.
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🌡️ STORING AND REHEATING
Refrigerate: Place the eggnog in an airtight container or jar and refrigerate for up to 3 days.
Freeze: Pour the chilled eggnog into an airtight container and freeze for up to 6 months.
To thaw: Place the frozen eggnog in the fridge overnight to thaw.
📖 Recipe
Eggnog Recipe
Ingredients
- 2 large egg yolks
- 1 whole large egg
- 1 ¼ cup milk
- 6 tablespoon sugar
- ½ teaspoon vanilla
- ⅛ teaspoon clove powder or use one whole clove.
- ⅛ teaspoon nutmeg powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon ginger powder
- ¾ cup milk or heavy cream to add later
Instructions
- In a saucepan, add 1 ¼ cup milk and the spices, and let it come to a gentel simmer while on medium-low heat. Do not let it boil.
- In a bowl, add the egg yolks and the whole egg, and beat for one minute. Add the sugar and vanilla, beat until fluffy, and double in volume.
- Tamper the egg mixture by adding the milk slowly while whisking. Pour the whole milk and continue whisking.
- Return the egg and milk mixture to the saucepan and keep whisking or stirring on medium heat for 10 to 12 minutes. The mixture is going to get thicker.
- Remove from heat and strain through a strainer. Add ¾ cup milk or heavy cream and mix well. Let it cool completely and then refrigerate.
Video
Notes
- It's best to use whole milk.
- Do not allow the milk to boil; it will cook the eggs when tempering.
- You might feel like increasing the heat while making the eggnog but be patient or it will curdle, and you will cook the eggs.
- If you are not fond of any spices I have used in this recipe, feel free to omit them.
- Use a good quality vanilla extract for a better flavor.
- Beat the eggs and sugar with a hand mixer until they double in volume and are lighter in color.
- There is no rum, brandy, or alcohol in this recipe, so I'm not sure how this drink will taste if you add some since I do not consume alcohol.
- You can use whole cloves or ⅛ teaspoon of clove powder.
- The amount of sugar might be a lot for some, but the sweetness reduces after chilling the eggnog for two hours.
Cory L. Kanth
This beautifully presented recipe is as just as good in real life.