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Homemade Non-Alcoholic Eggnog Recipe

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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. For an adults-only version, add some rum, bourbon, or cognac to taste. Homemade eggnog is one of our favorite Holiday treats. This non-alcoholic version is family friendly so everyone gets a taste and not just the adults. This is a wonderful recipe that can be used at family get-togethers and also at holiday parties! While you can always simply purchase eggnog in the grocery store, it can be fun to make it yourself, especially if you involve the entire family. So if you are looking for those easy Christmas recipe ideas, then make sure to include this recipe at your next get-together.

Servings: 12
Total Prep Time: 30 minutes (plus time to chill)

Ingredients:
12 eggs
1 ¼ c. sugar
4 c. whole milk
2 t. vanilla extract
1 t. ground nutmeg
2 c. evaporated milk
2 c. half and half


Directions:

Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.

In a separate glass bowl, stir evaporated milk and half and half until combined.

Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.

Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.

Homemade Non-Alcoholic Eggnog

  • 12 eggs
  • 1 ¼ c. sugar
  • 4 c. whole milk
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • 2 c. evaporated milk
  • 2 c. half and half
  1. Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
  2. In a separate glass bowl, stir evaporated milk and half and half until combined.
  3. Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
  4. Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.

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