Easy Homemade Non-Alcoholic Eggnog

A glass of yellow eggnog with a cinnamon stick, placed on a wooden tray with additional cinnamon sticks nearby.

Easy Homemade Non-Alcoholic Eggnog

Author: Jessica Haggard

Holiday celebrations just got better with this non-alcoholic eggnog! It has everything you love about the holiday classic, without the booze. Plus, it takes just a few minutes of prep and about 10 minutes of cook time.Creamy, cozy, and loved by all ages!

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Prep Time 10

Cook Time 12

Total Time 22

Course Drinks

Cuisine American

Servings glasses

Calories 465 kcal

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.

Serve: It pairs nicely with shortbread cookies, cinnamon palmiers, peanut butter blossoms, French toast, pancakes, or quiche.

Store: Store your cooled eggnog in a clean, airtight bottle or jar in the refrigerator, keeping it tightly sealed so it stays fresh for up to 3 days and doesn’t pick up other odors. Stir before serving since separation is normal, and if you want it warm, gently heat the amount you need over low heat while stirring so it doesn’t boil or curdle.

Nutrition

Calories: 465kcalCarbohydrates: 35gProtein: 10gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 373mgSodium: 221mgPotassium: 279mgFiber: 1gSugar: 33gVitamin A: 1468IUVitamin C: 0.4mgCalcium: 245mgIron: 1mg

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