Non-Alcoholic Eggnog Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Quick Prep Recipes may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
Holiday celebrations just got better with this non-alcoholic eggnog! Creamy, cozy, and perfectly spiced, it has everything you love about traditional eggnog, just without the booze. Perfect for families and those who prefer not to drink.
Everybody should be able to enjoy delicious eggnog during the holidays, kids included. So every year, I whip up non-alcoholic eggnog for the youngsters as well as family and friends who are looking for a booze-free option. Of course, I also whip up my famous eggnog martini for guests who want to celebrate with a drink!
Homemade eggnog without alcohol is perfect for family gatherings, cozy nights in, or even Christmas morning breakfast. What better way to celebrate than with a cozy, creamy drink that everyone can raise a glass to?
Why You’ll Love This Recipe
- 10-minute prep
- Kid-friendly and family-approved
- Versatile serving options: Enjoy it chilled, warmed up, or even frothed for a festive latte twist.
- Make-ahead friendly
How to Make Non-Alcoholic Eggnog
This festive and comforting drink takes just a few minutes of prep and about 10 minutes of cook time. It’s important to cool the mixture completely before chilling so the texture stays silky smooth and the flavors have time to meld into that classic holiday richness.
This recipe yields 3 cups, but you can stretch this from 4 to 6 servings if serving in ½ cups or smaller portions in cocktail glasses or punch cups, which is quite typical for eggnog because it is so rich.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Egg yolks: Give eggnog its signature creamy, custard-like texture and rich flavor.
- Milk: I use whole milk, but you can use whatever kind you like. I don’t recommend using skim or low-fat milk because your eggnog won’t be as thick and creamy.
- Whipping cream
- Granulated sugar
- Cinnamon sticks
- Vanilla extract
- Ground cinnamon
- Salt
Step-By-Step Instructions
Follow the instructions below and your non-alcoholic eggnog is guaranteed to come out creamy, dreamy, and holiday-worthy! Let’s get started.
Step 1: Whisk the egg yolks and sugar
In a medium bowl, whisk the egg yolks and sugar together until thick and smooth.
Step 2: Warm the milk mixture
In a saucepan, combine the milk, cream, cinnamon sticks, and salt. Warm over medium-high heat until just before boiling, then remove from heat and let cool for 5 minutes.
Step 3: Temper the eggs and cook
Slowly add the warm milk mixture to the egg yolks, one tablespoon at a time, whisking constantly to prevent scrambling.
Once combined, return the mixture to the saucepan and cook over medium heat until it reaches 160 F, stirring constantly. Remove from heat and let cool completely.
Step 4: Strain and flavor
Strain the eggnog through a fine mesh strainer into a bottle or jar. Stir in vanilla extract and ground cinnamon. Refrigerate until cold.
Step 5: Serve
Serve chilled with an added, optional, dusting of nutmeg or cinnamon.
To dust with cinnamon, place a small amount of ground cinnamon in a fine-mesh strainer or tea infuser, then gently tap or shake it over the top of the drink for an even, delicate layer of spice. For nutmeg, use a whole nutmeg and a fine grater or microplane to freshly grate it directly over the surface of the eggnog. Just a light sprinkle adds incredible aroma and a warm, nutty finish.
Substitutions
- Milk: Use 2% milk for a lighter drink or oat or almond milk if you’re looking for dairy-free alternatives.
- Whipping cream: For a lighter option, use half-and-half.
- Cinnamon sticks: Substitute with ground cinnamon in a pinch.
- Ground cinnamon: Replace or mix with nutmeg.
Expert Tips
- Whisk constantly when tempering the eggs: This prevents the yolks from curdling and keeps your eggnog smooth and creamy.
- Heat gently: Warm the mixture over medium heat and never let it boil; too much heat can scramble the eggs.
- Chill overnight for best flavor: Resting allows the spices to meld and the texture to become luxuriously creamy.
- Dress it up: Top with a dollop of whipped cream, a cinnamon stick, or a sprinkle of cocoa powder to make each glass look festive and inviting. You can also garnish with a twist of orange peel, a star anise, or a few whole cloves for an elegant holiday touch.
How to Store This Recipe
Pour the cooled eggnog into a clean, airtight bottle or jar and keep it in the refrigerator. Make sure it’s tightly sealed to preserve freshness and prevent it from absorbing other fridge odors. Homemade non-alcoholic eggnog will stay fresh for up to 3 days when properly refrigerated. Give it a quick stir before serving, as some separation is normal.
If you prefer it warm, pour the desired amount into a small saucepan and heat gently over low heat, stirring constantly until just warm to the touch. Do not boil, or it may curdle.
How to Serve Non-Alcoholic Eggnog
Serve your non-alcoholic eggnog well-chilled in clear glasses or mugs to show off its creamy, golden hue. For an extra-festive touch, top each glass with garnishes, as suggested above.
This velvety drink pairs beautifully with holiday treats like shortbread cookies, cinnamon palmiers, or peanut butter blossoms. It’s also delicious with savory holiday breakfasts and brunches, such as French toast, pancakes, or quiche.
More Holiday Drinks To Try
- Peppermint hot chocolate
- Ginger beer mocktail
- Candy cane martini
- Frozen cranberry margarita
- Slow cooker mulled wine
Easy Homemade Non-Alcoholic Eggnog
Ingredients
- 6 egg yolks
- 2 cups milk
- 1 cup whipping cream
- ½ cup granulated sugar
- 2 sticks cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- In a medium bowl, whisk the egg yolks and sugar together until thick and smooth.
- In a saucepan, combine the milk, cream, cinnamon sticks, and salt. Warm over medium-high heat until just before boiling, then remove from heat and let cool for 5 minutes.
- Slowly add the warm milk mixture to the egg yolks, one tablespoon at a time, whisking constantly to prevent scrambling.
- Once combined, return the mixture to the saucepan and cook over medium heat until it reaches 160 °F, stirring constantly. Remove from heat and let cool completely.
- Strain the eggnog through a fine mesh strainer into a bottle or jar. Stir in vanilla extract and ground cinnamon. Refrigerate until cold.
- Serve chilled with an added, optional, dusting of nutmeg or cinnamon.
- To dust with cinnamon, place a small amount of ground cinnamon in a fine-mesh strainer or tea infuser, then gently tap or shake it over the top of the drink for an even, delicate layer of spice. For nutmeg, use a whole nutmeg and a fine grater or microplane to freshly grate it directly over the surface of the eggnog. Just a light sprinkle adds incredible aroma and a warm, nutty finish.
Notes
- Constant whisking while tempering the eggs prevents the yolks from curdling and keeps your eggnog smooth and creamy.
- Heat the mixture gently over medium heat and avoid boiling to keep the eggs from scrambling.
- Chill the eggnog overnight so the spices blend and the texture becomes extra creamy.
- Dress it up: Top with a dollop of whipped cream, a cinnamon stick, or a sprinkle of cocoa powder to make each glass look festive and inviting. You can also garnish with a twist of orange peel, a star anise, or a few whole cloves for an elegant holiday touch.
- Add a finishing touch with whipped cream, a cinnamon stick, or a sprinkle of cocoa powder. You can also garnish with orange peel, star anise, or whole cloves for a festive look.
