So, You Want to Make Eggnog Without Booze?
Alright, let me be totally honest—when I first tried making non-alcoholic homemade eggnog, it was mostly because my little niece begged me. She's six, so... eggnog with rum is not going to fly. (Honestly, I like it better this way now. Don’t tell my uncle Dave.) The first batch, I pretty much cooked the eggs into sweet scrambled nonsense. But who hasn’t? Making this drink reminds me of Christmas at my grandma’s, where someone always forgot the vanilla and it somehow tasted even weirder. Anyway, to this day, eggnog means family, snow outside (or rain, if I'm honest—hello Canada), and the weird satisfaction of whisking like you're in a cooking show. And, if you’ve never whisked with one hand while shooing away an overzealous cat with the other, are you even doing the holidays right?
Why I Actually Like Making This Stuff
I whip up this recipe every December when my brother comes home, partly to show off and partly to avoid storebought nog, which always tastes... I don’t know, suspiciously like melted ice cream? My family go nuts for it (my cousin once tried to sneak a whole jar out in her coat, nice try Steph). It's also my go-to for potlucks; I just pour it into a big glass jug and hope no one notices how the jug smells faintly of pickles. There were some disasters—once I curdled the whole thing and tried to pass it off as 'rustic,' but no one bought it. Live and learn. Also, it feels oddly rebellious to make something so 'old-fashioned' but make it your own, you know?
What You’ll Need (With Some Options Because Life Happens)
- 4 large eggs (fresh as you can, but I won't tell if you use medium. My grandma swore by local eggs, but any will do)
- ¾ cup (150g) granulated sugar (apparently coconut sugar works, though it makes it a bit brownish. Not bad, just different!)
- 2 cups whole milk (I've used oat milk when that’s all I had—actually worked fine, a bit nutty)
- 1 cup heavy cream (or extra milk if you want it lighter—I've tried both, but cream is...well, creamier)
- 1 tablespoon vanilla extract (I've substituted maple syrup in a pinch, which was surprisingly good!)
- ½ teaspoon ground nutmeg, plus more for serving (I sometimes just grate a little on top, but no biggie if you don’t have nutmeg, cinnamon is a solid backup)
- Pinch of salt (if you don’t put salt in your sweets, trust me, start now)
Optional: For a tad more oomph, a dash of allspice, but that's totally me being fancy.
How To Make (Don’t Stress the Small Stuff)
- Whisk the eggs and sugar together in a big-ish bowl. Give it a real go, until it looks sort of like yellow mayonnaise (not exactly, but you’ll see).
- Warm the milk and cream in a saucepan over lowish heat. Don’t boil it—just until you see some steam wafting up and maybe little bubbles at the edge. If you see it boiling, shriek a bit and yank it off the stove, it's not ruined yet!
- Now temper the eggs. Pour a small splash of the hot milk into the eggs while whisking furiously (this step always feels unnecessarily fancy, but it does stop scrambled eggnog). Slowly add in the rest while still whisking. Or actually, a friend once told me she just dumps it in slowly and it's still fine—so that too.
- Pour everything back in the pot and cook on medium-low. Stir constantly, preferably with your favorite wooden spoon. It’ll thicken a tad; should coat the back of the spoon. Don’t panic if it seems very thin—it thickens more as it cools. There’s a point where I sneak a taste. Usually hot, always worth it.
- Off the heat, stir in vanilla, nutmeg, and that pinch of salt. I’d say be conservative with nutmeg, but really, you do you. If you want to strain it through a sieve for super smoothness, go for it, but most the time I just skip this step unless there are obvious eggy bits.
- Let it cool, then chill in the fridge. Throw a cover on—cling wrap, reused pickle jar lid, whatever works. Drink cold (or just warm if you’re impatient; I won’t judge).
Little Notes I Learned the Hard Way
- If it starts to look like lumpy custard, you've gone a smidge too hot. Actually, I find a good whisk can save it half the time, so don’t despair.
- I forgot to add nutmeg once and ended up sprinkling it on each mug instead—possibly my new thing?
- Sometimes, homemade nog tastes even better the next day, once everything’s had a chance to get friendly. But it rarely lasts that long here.
- Washing up after is easy... unless you didn’t rinse your saucepan and it sets. Yuck.
Here’s What I’ve Tried (And What Flopped)
- Makeshift vegan version: almond + coconut milk and just a pinch of turmeric for color. Was decent, but I probably wouldn’t fool an eggnog devotee.
- Tried extra cinnamon (like, a teaspoon) once—actually, a bit much. A little sprinkle is plenty.
- Adding a splash of brewed coffee, right into the nog? Wildly good if you’re a caffeine nut like me.
Tools I Use (or a Cheeky Workaround)
- Whisk: Use an electric mixer if you’re feeling sluggish. Or, a fork in a pinch—I did this once when my whisk vanished into thin air.
- Saucepan: Obvious, but a wide pan is easier to stir in. I used a deep frying pan once and... it was not ideal, but hey, it worked.
- Fine mesh strainer (optional): In case you’re a texture perfectionist. I usually skip it and nobody complains.
How Long Does It Keep (But, Does It Ever?)
Technically, homemade eggnog can hang out in the fridge for up to 3 days—tightly covered. But honestly, it's lucky to see day two around here. If it lasts long enough to consider storage, give it a good shake before pouring, since it can settle a bit, especially the first night.
My Favourite Way to Serve It (Plus, a Family Quirk)
My classic move is to dust each mug with a bit of fresh nutmeg and stick in a cinnamon stick (they look fancy, but mostly I just like stirring with them). My family tradition—no idea why—is to eat gingerbread cookies alongside; you dunk ‘em if you’re brave. For parties, I pour it into little espresso cups and tell people it’s 'tasters' because I got lazy with the pouring.
Things I Learned (Usually the Hard Way)
- If you rush the warming bit, you’ll regret it. I once tried to use high heat—eggnog scrambled faster than you can say 'eggs-press yourself.'
- Don’t skip the chilling step—it really does thicken to that classic nog consistency after an hour or two. I used to think this was a myth. It’s not.
- Milk skin will form if you leave it uncovered—just skim it off or stir it in, it’s harmless but kind of weird-looking.
FAQ—Random Questions I’ve Actually Gotten
- Is it safe for kids? Yep! As long as you cook it as described, the eggs are fully safe. But, if you’re super cautious, you can use pasteurized eggs.
- Can I freeze eggnog? Technically yeah, but on second thought... it’s not great; it tends to separate and go grainy when defrosted. I mean, try it if you like science projects.
- How do I make it dairy free? I’ve managed good results with oat milk and coconut cream, but the flavor is a tad different—still tasty, though.
- Can I double (or halve) the recipe? Absolutely—I've made a double batch in a soup pot before and it worked a charm. Just watch it more closely since it thickens faster in bigger pots.
- Where do you get your vanilla?Oh, the good stuff is often on King Arthur Baking, but honestly I buy the cheap bottle at the grocery store. Don’t stress it.
- My nog smells weird?Check your milk and eggs! Or maybe… wash that jug better next time, ha.
- If you love this recipe, you might find Serious Eats’ nog deep-dive fascinating. Warning: it’s a bit of a rabbit hole.
So, there you go. Homemade, non-alcoholic eggnog—even if you get a lump or two, it’ll taste like home. And if things go really sideways, you can always call it “eggy custard drink” and start a new tradition. Happy whisking, and watch out for the lurking cat.
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Optional: whipped cream and extra nutmeg for serving
Instructions
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1In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly thickened.
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2In a medium saucepan over medium heat, combine the milk, heavy cream, ground nutmeg, and ground cinnamon. Heat until just starting to steam but do not boil.
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3Slowly pour the hot milk mixture into the egg mixture, whisking constantly, to temper the eggs.
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4Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not bring to a boil.
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5Remove from heat and stir in the vanilla extract. Let the eggnog cool, then refrigerate until chilled.
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6Serve chilled, topped with whipped cream and a sprinkle of nutmeg if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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