The holiday season just wouldn't be the same without a glass of this decadent homemade non-alcoholic eggnog! Grab this classic, old-fashioned, creamy non-alcoholic homemade eggnog and impress your friends and family this year!
As I walk through the grocery stores during the holiday season, I am always struck by how much eggnog I see on the shelves. Carton after carton of this thick, creamy drink that people associate with the holidays.
Afterall, nothing says ‘the holiday season' more than a glass of rich and creamy old-fashioned eggnog while you hang out with friends or sit by the crackling fire!
Unfortunately, when I look at the ingredients on all those store-bought versions, I feel like all I see is preservatives. Plus, those versions taste only ok, but once you taste my homemade eggnog, you'll never buy it from the store again!
Seriously, it's THAT good.
What is Eggnog?
It's a thick drink that's a mixture of beaten egg yolks, cream, and spices and is served chilled. While it tastes delicious without alcohol, it can include alcohol to make it boozy (adults-only version, that is!).
This holiday favorite is rich, creamy, smooth, and…well, egg-y. And it's definitely one of those drinks that people either love or hate. Rarely do you find someone who is ambivalent about nog.
We have some very dedicated eggnog drinkers in my family!
How Do You Make Eggnog?
If you've always purchased eggnog, you're probably asking yourself “how is eggnog made?” Believe me…it's way easier than you may think!
Store-bought versions are super thick and (worse) only mildly spiced. They also contain a lot of additives and preservatives to create that thick texture and ensure long shelf life. Bleh – no, thank you!
In other words, the store-bought versions are just OK and will work in a real pinch.
Make Non-Alcoholic Eggnog At Home
I always feel that simple is better. Making things from scratch is almost always healthier, cheaper, and tastes way better because its fresher. Plus, you can flavor it exactly how you prefer (more cinnamon? no problem!).
That said, when I find products I can make myself that don't take a lot of time and produce a healthier product, then I'm all in!
Admittedly, I always thought with its depth of flavor, that eggnog had to be complicated to make, so I never tried. Oh, how wrong I was!
Searching online for recipes will give you tons of recipes. Remember…for me to make it, it has to be easy and delicious!
Non-Alcoholic Eggnog Recipe Ingredients
Classic, traditional eggnog is made with raw. Eggs. And alcohol. Not exactly family-friendly, right? (just in case you do want a boozy batch or two, check out my note below for making spiked eggnog)
Alcohol acts as a preservative and a sterilizer so that it kills any salmonella (just in case you love the traditional version and just freaked out to learn it contains raw eggs).
I strongly prefer this non-alcoholic eggnog to the traditional stuff for several reasons:
- The thought of drinking raw eggs – I personally can't stomach it. I Just. Can't.
- Plus, we are non-alcohol drinkers at my house.
- And, finally, I want my kids to be able to partake but don't want to give them a raw egg-filled, boozy drink.
If you love the rich, creamy taste of classic eggnog, but don’t like the idea of using raw eggs, this recipe is for you!
Is there nutmeg in eggnog? Yep (it's sooooo good)! It's just one of the warm, comforting, cozy spices that give this recipe such an amazing flavor.
Eggs are the driving force behind the thickness of eggnog. When you heat eggs in liquid and then cool it, the eggs help the entire recipe thicken up.
But you have to be very careful when heating eggs. If you heat them too quickly or forget to stir them – even for a minute or two – you can end up with scorched bits on the bottom of your pan or scrambled eggs in your eggnog. Neither one of those scenarios makes for a delicious, highly sought-after drink.
If the eggs are the thickening agent, the whole milk and heavy whipping cream are the creamy part of homemade eggnog.
Just like with the eggs, however, it's crucial to heat this drink slowly and stir constantly to keep it from scorching on the bottom of your pan.
Traditionally, you would use sugar in this drink. However, if you want to make a sugar-free version, I suggest replacing the sugar with Lakanto Monk Fruit sweetener at a 1:1 ratio
There isn't much salt in this recipe at all, but it's important for adding another dimension to the overall flavor of the eggnog. Don't leave it out – it makes a difference.
Tips For Making The Best Homemade Eggnog
This recipe is very simple to make. But for anyone not familiar with cooking milk, there are a few small things to know.
Heat up Slowly
In this eggnog recipe, you need to slowly heat the eggs to avoid scrambling, scorching, or curdling them. Even medium heat risks creating unwanted lumps.
I've had several people who have told me that they've stirred constantly but end up with lumpy or chunky homemade eggnog. That's definitely NOT the texture you want for eggnog, right?!
And I've had a couple of people who say that they stirred constantly and it took FOREVER for the eggnog to heat up – but they didn't have lumps.
The point of stirring is to keep the milk on the bottom from scotching on the hot pan and the eggs from scrambling.
Here's what I do with regards to stirring in exact detail and I've NEVER had lumpy eggnog with this recipe.
I put the mixture into my pan and let it start to heat up on its own. I'm not stirring it while it's cold. After 3-5 minutes, when I can feel that pan starting to heat up, that's when I begin stirring. I stir for a minute or two and pause for about 5-10 seconds (closer to 5 as it gets even hotter, and not at all when it's really hot). Then I repeat.
I hesitate to say it's ok to pause because some people will interpret that not as “give your arm a quick rest while your mixture heats up” but instead they'll hear it as “it's ok to change the laundry and come back to start stirring again.”
A brief pause is ok. A “go change the laundry” kind of a break will result in scrambled eggs, lumpy eggnog, or scorched milk.
ALSO, I use a whisk as I stir to help prevent lumps. I don't beat the mixture with my whisk, only stir as I would with a spoon. I just feel that using a whisk helps to break up any lumps that might try to form.
Give it Time to Chill
Ok, there's the thing: eggnog is one of those drinks that benefits from having time to settle. If you drink it right away, when it's hot and very fresh, it will be delicious, no doubt.
However, if you can give it at least 2 hours (ideally about 5-6) to chill and let the flavors marry and intensify, well, then it's phenomenal.
So with that in mind, my suggestion would be to make it the night before, if you can. Let it sit in the fridge until you are ready for it. I promise – the wait (and the suspense) will be worth it!
Now, I also know all too well how sometimes life can just get away from you and suddenly it's Friday afternoon and you have guests coming for dinner in an hour. Well, in that case, just go for it. This non-alcoholic eggnog is terrific enough to still shine in more-rushed situations.
If you would like to add alcohol, choose a drink with a high alcohol concentration to help counterbalance the sweetness of the eggnog. For an adults-only version of eggnog, add some brandy, rum, bourbon, or whiskey to taste.
This recipe yields a drink that is thick, sweet, creamy, and smooth, with the perfect flavor! Remember, as is, it doesn’t contain alcohol, but you can always add some in.
So go ahead, pour yourself a glass. Top it with some of my irresistible whipped cream, and some extra cinnamon and nutmeg. Then sit back and enjoy this treat by the crackling fire! Or serve it to your guests during the holidays for a luscious treat!
Related Post: Homemade Hot Mulled Cider
This is the best homemade eggnog, and it's wonderfully delicious and easy to make! Impress your family and holiday guests by making your own this year!
Skip the store-bought versions of eggnog and enjoy a batch of this easy homemade non alcoholic eggnog recipe this holiday season!