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Eggnog Recipe (Non-Alcoholic)

Eggnog recipe (non-alcoholic) made with egg yolks, milk, sugar, and spices. This homemade eggnog version is best served chilled with a dollop of whipped cream and tastes even better than the store-bought variety!

glass mug with homemade eggnog and a cinnamon stick

We typically make a batch of this eggnog recipe (non-alcoholic) a few days before Christmas and sip on it that week while watching holiday movies or wrapping presents.

It is definitely a festive, once-a-year drink that I associate with the holiday season! I prefer this homemade version over the often too sweet and sometimes cloying store-bought variety.

mixing bowl with egg yolks and sugar

What’s in Eggnog?

Historically, eggnog includes raw eggs and some form of alcohol because it is believed that alcohol helps to cure the raw eggs. My homemade eggnog uses only egg yolks instead of whole eggs (you can save the whites for meringue or egg white omelets) and omits the booze.

For this recipe, you will need:

● milk
●ground cinnamon
●ground nutmeg
● vanilla extract
● egg yolks
● granulated sugar
●heavy cream

Spiked Eggnog

If you prefer to add spirits to your eggnog, I would suggest rum, brandy, or bourbon. Bourbon is a popular choice for desserts, like my Bourbon Roasted Cherries. Keep in mind that the alcohol will result in a stronger flavor and thinner texture.

glass of eggnog without alcohol

How to Make Eggnog from Scratch

I don’t feel comfortable consuming raw eggs, so I prefer to gently cook my eggnog on the stove first and then chill it for a few hours before serving.

To make this Eggnog Recipe (Non-Alcoholic), you will:

  1. In a small bowl, separate egg yolks from the whites and set aside.
  2. In a small saucepan, combine milk, cinnamon, nutmeg and vanilla.
  3. Slowly bring the mixture to a low boil over low heat.
  4. Combine the egg yolks and sugar in a medium bowl and whisk until light and pale in color, about 2-3 minutes.
  5. Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs!
  6. Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
  7. Return to the saucepan and cook over medium heat until slightly thick and mixture coats the back of a spoon. (Do not boil!)
  8. Remove from heat and stir in heavy cream.
  9. Chill for several hours before serving.
  10. To serve, add whipped cream, ground cinnamon, a cinnamon stick, or star anise if desired.
two glasses of eggnog on a red tray next to a Christmas napkin

Tips for Making Homemade Eggnog

It is very important when making this recipe that you carefully temper the eggs so that you don’t accidentally scramble them with too much heat. (A lesson I learned the hard way when making homemade vanilla pudding!)

It may take awhile for the mixture to thicken. I stir constantly and check for the mixture to reach about 160 degrees F with an instant read thermometer – the stage when it coats the back of the spoon.

If you’re worried about bits of cooked egg, use a fine mesh sieve to strain the mixture prior to adding the heavy cream and chilling.

closeup of a glass mug with eggnog and a dusting of cinnamon

More Holiday Drink Recipes

glass mug with homemade eggnog and a cinnamon stick

Eggnog Recipe (Non-Alcoholic)

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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 471kcal
Author: Emily Grace

Ingredients

  • 2 cups milk
  • 1 tsp ground cinnamon plus a little for garnish if desired
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 cup heavy cream

Serving – Optional

  • Whipping cream
  • Cinnamon stick
  • Star Anise

Instructions

  • In a small bowl, separate egg yolks from the whites and set aside.
  • In a small saucepan, combine milk, cinnamon, nutmeg and vanilla.
  • Slowly bring the mixture to a low boil over low heat.
  • Combine the egg yolks and sugar in a medium bowl and whisk until light and pale in color, about 2-3 minutes.
  • Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs!
  • Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
  • Return to the saucepan and cook over medium heat until slightly thick and mixture coats the back of a spoon. (Do not boil!)
  • Remove from heat and stir in heavy cream.
  • Chill for several hours before serving.
  • To serve, add whipped cream, ground cinnamon, a cinnamon stick, or star anise if desired.

Nutrition

Calories: 471kcal | Carbohydrates: 34g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 387mg | Sodium: 89mg | Potassium: 235mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1462IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 1mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

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