How to Make Non-Alcoholic Eggnog at Home

Although a seasonal treat, you don’t have to wait for the end of the year to enjoy a delicious glass of eggnog. Also known as egg-milk punch, eggnog is a thick, creamy beverage that is traditionally made with egg, milk and liquor as the main ingredients. However, the recipe below is made without liquor. Curious what the twist is? Keep reading!

Buy Fresh Eggs online on Licious. Explore our website for a range of other fresh eggs such as country eggs, classic eggs and Brown eggs to prepare your next delicious recipe with Licious!

Print Recipe

How to Make Non-Alcoholic Eggnog at Home

Course

Dessert

Cuisine

Continental

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 3 Eggs large
• 2 egg yolks large
• 3/4 cup Sugar
• pinch Kosher Salt
• 3 ½ cup whole milk
• 1 ½ cup heavy cream
• 1 tsp pure vanilla extract
• ½ tsp Nutmeg freshly ground
• ¼ tsp lemon zest finely grated
• ¼ tsp Cinnamon powder

Course Dessert Cuisine Continental Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 3 Eggs large 2 egg yolks large 3/4 cup Sugar pinch Kosher Salt 3 ½ cup whole milk 1 ½ cup heavy cream 1 tsp pure vanilla extract ½ tsp Nutmeg freshly ground ¼ tsp lemon zest finely grated ¼ tsp Cinnamon powder

Instructions

1. Whisk eggs, egg yolks, sugar and a pinch of salt in a medium bowl. In a saucepan, heat milk and cream together on medium flame. Once the milk and cream mixture begins to steam, remove from the heat.
2. Mix the hot milk-cream mixture with the eggs and pour it into the saucepan. Cook this mixture again on medium flame while stirring continuously until the mixture thickens and can coat the back of the spoon easily.
3. Switch off the flame and add vanilla, cinnamon and nutmeg. Mix well and strain the mixture through a fine-mesh strainer. Let it cool and reach room temperature for about an hour. Once the mixture is at room temperature, refrigerate until cold for about 2 hours.
4. In a large bowl, whip the remaining cream using an electric beater. Whisk the mixture and slowly pour in the cold eggnog mixture. Whisk until the eggnog is creamy and thicker than the heavy cream.
5. Sprinkle a pinch of nutmeg, cinnamon and lemon zest and serve.

Recipe Notes

Recipe Tip

Avoid boiling the eggnog when heating, as it may curdle. If the mixture starts separating after cooling, use a beater or whisker to give it a thorough mix.

Share your version of this recipe

How do you prefer your eggnog? Share your version of the recipe with us.

Frequently Asked Questions

For how long does eggnog stay good?

You can refrigerate the eggnog for up to 3 days. 

What eggs are best for eggnog?

Eggnog tastes best when made with brown or country eggs. However, you can also use classic eggs.