Non-Alcoholic Eggnog Recipe
This non-alcoholic eggnog recipe tastes like three of my favorite desserts: custard, Ice cream, and sahlab. It is rich, creamy, and packed with warm spices. I made it with whole milk, eggs, cinnamon, nutmeg, cloves, and ginger, and added heavy cream for an extra luxurious texture. No raw eggs here, nor a drop of alcohol.
How I Fell in Love With Eggnog
I learned about eggnog years ago, and although people raved about it, I wasn’t fond of drinking raw eggs; I just can’t. But when I visited the USA, I was introduced to another version from the store that’s been treated, so I gave it a try and loved it.
Fortunately, it didn’t stop there; I came to know that there is another version that’s more luxurious and more flavorful, with a few spices, and that is when I became all over this dessert.
So I decided to make my own version, and the result was even better than I expected. Eggnog is one of those dishes that vanishes within the same day it’s made in my house.
What Is Eggnog?
Eggnog is a rich milk-based drink traditionally associated with Christmas and the winter holidays, especially in North America.
It’s usually made with milk or cream, eggs, sugar, and warm spices such as nutmeg. Some versions contain alcohol, while others are completely alcohol-free.
Eggnog can also be made with raw, pasteurized, or cooked eggs, depending on the recipe.
Ingredients for Homemade Eggnog
You only need a handful of ingredients to make this alcohol-free eggnog. Most are probably already in your kitchen.
Eggs
The yolks add richness and a custard-like flavor, while the whole egg helps create the final texture.
Whole Milk
Whole milk gives the eggnog a creamy base without making it excessively heavy.
Heavy Cream
After cooking and straining the eggnog, I usually stir in ¾ cup of heavy cream.
It makes the drink richer, smoother, and closer to the custard-like texture I enjoy.
Sugar
You may find the mixture quite sweet while it’s warm, but the sweetness becomes less pronounced once the drink is thoroughly chilled.
Vanilla
This is a special drink, so I use a good-quality vanilla extract; its flavor comes through in the finished drink.
Warm spices (cinnamon, nutmeg, cloves, ginger)
These spices pair well with vanilla and add a lovely aroma that reminds me of Sahlab, a popular Middle Eastern sweet drink.
How to Make Non Alcoholic Eggnog
Step 1: Warm the Milk and Spices
Pour 1¼ cups of whole milk into a saucepan. Add the spices. Place the saucepan over medium-low heat and bring it to a gentle simmer.
Step 2: Beat the Eggs, Sugar, and Vanilla
In a separate bowl, beat the two egg yolks and one whole egg.
Add the sugar and vanilla, then beat until the mixture becomes pale and fluffy.
Step 3: Temper the Eggs
This step matters because adding all the hot milk at once could scramble the eggs.
Slowly add a little of the warm, spiced milk to the egg mixture while whisking continuously. Continue adding the milk gradually until it is fully incorporated.
Step 4: Cook Until Slightly Thickened
Pour the egg-and-milk mixture back into the saucepan. Cook over medium-low heat, stirring or whisking continuously, for approximately 10–12 minutes. The eggnog must reach 160°F (71°C) to ensure the egg mixture is properly cooked. Remove it from the heat once it reaches this temperature. Remember that the eggnog will thicken a little more after chilling.
Step 5: Strain the Mixture and Add the Cream
Pour the cooked eggnog through a fine-mesh strainer into a clean bowl or jug. Add ¾ cup of heavy cream and mix well.
Step 6: Chill and Serve
Once the eggnog is cold, stir it gently and pour it into serving glasses. Sprinkle a little cinnamon or nutmeg on top if you like.
Tips for Smooth and Creamy Eggnog
Don’t Boil the Milk
Heat the milk until it’s hot enough to release the spices’ flavor, but don’t bring it to a boil, or the tempering step will be harder to control.
Keep the Heat Gentle
You might be tempted to increase the heat to finish the eggnog faster, but be patient.
High heat can curdle the eggs, leaving small lumps instead of a silky-smooth drink.
Use a Food Thermometer
The back-of-the-spoon test helps you judge texture, but a thermometer is the best way to confirm the egg mixture has reached 160°F (71°C).
Don’t Skip Straining
Even if the eggnog looks smooth, I recommend straining it.
It helps remove any tiny cooked-egg particles and makes the drink more pleasant to sip.
Choose Heavy Cream for Extra Richness
I almost always use heavy cream because I love the fuller flavor. Whole milk is a good alternative when you want something lighter.
Give the Eggnog Time to Chill
Eggnog tastes different when chilled; the sweetness becomes perfect, and the flavors have time to marry. So always chill the eggnog for the best-tasting treat.
Troubleshooting Homemade Eggnog
Why Did My Eggnog Turn Lumpy?
The egg mixture may have become too hot or cooked too quickly.
My Eggnog is Too Thin, What Went Wrong?
Warm eggnog is naturally thinner than chilled eggnog. Let it chill thoroughly before judging the consistency.
Using whole milk instead of heavy cream at the end will also make it lighter.
Why Does My Eggnog Taste Too Spicy?
Spice strength can vary depending on freshness and brand.
Cloves, in particular, can be quite strong.
Frequently Asked Questions
Can Kids Drink Non Alcoholic Eggnog?
Yes, kids can enjoy eggnog that’s free of alcohol, as long as the eggs are thoroughly cooked.
Does Non Alcoholic Eggnog Contain Raw Eggs?
Not in this recipe. The eggs are tempered with warm milk and then gently cooked in a saucepan until the mixture reaches 160°F (71°C).
Can I Make Eggnog the Day Before?
Absolutely. In fact, I think the flavor is even better the next day.
Prepare the eggnog, chill it promptly, and keep it covered in the refrigerator until serving. Give it a gentle stir before pouring.
How to Store Homemade Eggnog
When the eggnog is cool, transfer it to a clean, airtight container and refrigerate it promptly.
- Refrigerator: Store at 40°F (4°C) or below and enjoy within 2–4 days.
- Freezer: Freezing isn’t recommended for this homemade custard-style eggnog because the texture may change.
- Serving: Keep the eggnog refrigerated until you’re ready to pour it. Avoid leaving it at room temperature for more than two hours, or one hour in very hot conditions.
More Homemade Drinks You’ll Love
If you enjoy making drinks at home, you might also like these recipes:
⭐ PLEASE RATE AND REVIEW
If you have tried my Non-alcoholic Eggnog recipe and liked it, please give it a 5-star rating and leave a comment below with your experience.
Non Alcoholic Eggnog Recipe
Ingredients
- 2 large egg yolks
- 1 whole large egg
- 1¼ cups whole milk
- 6 tablespoons sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cloves or 1 whole clove
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¾ cup heavy cream or whole milk to add later
Instructions
- Add 1¼ cups whole milk and all the spices to a saucepan. Warm over medium-low heat until the milk reaches a gentle simmer. Do not boil.
- In a bowl, beat the egg yolks and whole egg for one minute. Add the sugar and vanilla, then continue beating until pale, fluffy, and increased in volume.
- Slowly pour the warm spiced milk into the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, for approximately 10–12 minutes, until slightly thickened and the temperature reaches 160°F (71°C). Do not boil.
- Remove from the heat and strain through a fine-mesh strainer.
- Stir in ¾ cup heavy cream or whole milk.
- Cool promptly using an ice bath, then refrigerate until thoroughly chilled.
- Stir gently and serve cold.
Notes
- Heavy cream gives the richest flavor and texture.
- Whole milk can replace the heavy cream for a slightly lighter version.
- Do not boil the eggnog or it may curdle.
- Always check the cooked egg mixture with a food thermometer.
- Straining helps produce a smoother drink.
- The eggnog will thicken slightly as it chills.
- The spices become more blended after several hours in the refrigerator.
- Refrigerate promptly and use within 2–4 days.
This beautifully presented recipe is as just as good in real life.