Creamy, custard-like texture with cozy flavors of nutmeg, vanilla, and cinnamon – this Non-Alcoholic Eggnog is the perfect holiday drink. Snuggle up with a mug of this warm, comforting beverage for a cozy winter night in.
If you’ve never tried eggnog, this non-alcoholic version is the perfect introduction. It keeps all the classic, festive flavors—nutmeg, cinnamon, and vanilla—while skipping the alcohol entirely. Because we cook and temper the eggs, this recipe is safe for children and anyone avoiding alcohol.
This eggnog comes together in about 15 minutes using simple pantry staples. It can be served warm for a soothing nightcap or chilled for a refreshing treat. Make a double batch—this disappears fast at holiday gatherings.
Non-Alcoholic Eggnog Ingredients
Everything you need for this Christmas drink:
- Eggs: 6 eggs, yolks only. The yolks create the rich, custardy texture. Save the whites for another use.
- Granulated sugar: 1 cup to sweeten the drink.
- Whole milk: 2 cups, used to temper and cook the yolks.
- Heavy cream: 3/4–1 cup, added for a thick, silky finish.
- Vanilla extract: 1 teaspoon for warmth and depth.
- Freshly grated nutmeg: 1/4 teaspoon (plus extra for sprinkling). A little goes a long way.
How to make Non-Alcoholic Eggnog
Follow these steps to make a smooth, custard-like eggnog without alcohol.
Step 1: Separate the eggs, placing the yolks in a bowl. Refrigerate the whites for another use.
Step 2: In a small saucepan, warm the milk gently over low heat. Add the nutmeg and whisk to combine. Heat until the milk reaches a gentle simmer—do not boil.
Step 3: While the milk heats, whisk the sugar into the egg yolks until pale and creamy, about 2–3 minutes.
Step 4: Temper the yolks by slowly pouring the hot milk into the egg mixture in a thin, steady stream while whisking constantly. This warms the yolks without scrambling them.
Step 5: Once incorporated, return the mixture to the saucepan. Cook over low heat, stirring continuously, until the mixture thickens to a custard-like consistency—about 4–5 minutes. Remove from heat.
Step 6: Stir in the heavy cream and vanilla extract. The eggnog will thicken further as it cools. You can serve it warm right away or chill it before serving.
Top Tips
- Use cold eggs for easier separation.
- Whipping the cream and folding it in yields a thicker, lighter texture if desired.
- Always add the hot milk in a thin, steady stream while whisking to prevent scrambling the yolks.
- For a thinner custard suitable for desserts like tres leches, omit or reduce the heavy cream in the drink.
Frequently Asked Questions
What is eggnog made of? Eggnog is a creamy holiday drink made from egg yolks, milk, sugar, heavy cream, and vanilla, flavored with nutmeg and sometimes cinnamon. Traditional versions may include alcohol, but this recipe is alcohol-free.
How long does homemade eggnog last? Refrigerated in an airtight container, homemade eggnog will keep for about 4 days.
Do I need pasteurized eggs? No. Because the eggs are tempered with hot milk and then cooked, any bacteria are eliminated, so pasteurized eggs are not required.
Can you freeze eggnog? Yes. Pour eggnog into a freezer-safe container, leaving room for expansion, and freeze for up to 6 months. Thaw in the refrigerator and stir before serving.
Can I make eggnog without egg? There are egg-free eggnog recipes that use pudding mixes or dairy alternatives to mimic the custard texture. This recipe uses real egg yolks for an authentic custard richness.
Whether you’re preparing this eggnog for guests or enjoying a quiet, cozy evening, it’s a simple and satisfying way to celebrate the season. It reheats gently on the stove or chills beautifully for a cold version—either way, it brings holiday flavor to every cup.
Non Alcoholic Eggnog
Servings: 8 | Prep: 5 mins | Cook: 10 mins | Total: 15 mins
Ingredients
- 6 eggs, separated (yolks only)
- 1 cup granulated sugar
- 2 cups whole milk
- 3/4–1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Separate the eggs, placing the yolks in a bowl. Save the whites for another use.
- Add the sugar to the yolks and whisk until pale and creamy, about 2–3 minutes.
- Heat the milk and nutmeg in a saucepan until it reaches a gentle simmer. Do not boil.
- Slowly pour the hot milk into the egg mixture in a thin, steady stream while whisking continuously to temper the yolks.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency, about 4–5 minutes.
- Remove from heat and stir in the heavy cream and vanilla. Serve warm or chill before serving. Store in the refrigerator for up to 4 days.
Notes
- Cold eggs separate more easily.
- For an even thicker texture, whip the cream until soft peaks form and fold it into the cooled eggnog.
- Tempering is essential—add the hot milk slowly while whisking to avoid scrambled eggs.
- This cooked method makes the eggnog safe to serve to children and anyone avoiding alcohol.
- Freeze in a freezer-friendly container for up to 6 months, leaving room for expansion.
Nutrition (per serving)
Approximate values: Calories 157 kcal, Carbohydrates 28 g, Protein 6 g, Fat 2 g. Values are estimates and will vary with ingredient brands and portion sizes.
This article was researched and written by Navya Khetarpal.
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