Nonalcoholic eggnog is incredibly easy to make and such a delight for the entire family for the holiday season. If you have milk, cream, sugar, and eggs then you can have this eggnog ready in 20 minutes!
If you are looking for more holiday drinks then you should try out this root beer, cranberry orange punch, or this delicious and easy wassail! They are all SOO GOOD and perfect for any holiday party!
Eggnog for the Entire Family
This eggnog doesn’t have any alcohol in it so it’s the perfect holiday beverage that your entire family can enjoy! Not only does it taste perfect for the holidays but is so easy to make. Trust me when I say that you need to ditch the store-bought cartons this holiday season and make your own eggnog at home. I mean, there’s nothing having eggnog while you cozy up on the couch by the tree!
Eggnog is a beverage that’s been around during the holidays for years! It’s usually made with some liquor, but we are sharing a nonalcoholic eggnog recipe with you today. It’s perfect to share with your whole family and it tastes absolutely amazing! Creamy, thick, and decadent from a dash of vanilla and nutmeg. This is pure joy in a glass! You can also use this recipe in your holiday baking like in this fudge or in these cookies.
Ingredients You Need to Make Nonalcoholic Eggnog
This recipe only uses six ingredients! That’s right, only six. And I’m guessing that you already have these in your kitchen! Especially around the holidays. See the recipe card at the bottom of the post for exact measurements.
- Egg yolks: In this recipe I cook the eggs to avoid any chances of bacteria.
- Sugar: This sweetens up the taste.
- Milk and Heavy Cream: These act as the base for the eggnog and give it that creamy taste!
- Vanilla Extract: This enhances the sweet flavors in the recipe.
- Nutmeg: Is it even a holiday treat if you don’t use nutmeg??
Let’s Make Some (Nonalcoholic) Eggnog!
This eggnog is thick and creamy and utterly delicious! You will never go back to store-bought eggnog again! Some eggnog recipes also ask you to fold in egg whites at the end, but since we are cooking our eggs here, that’s not necessary. You can use the egg whites to make meringues or egg white omelets.
- Separate eggs: Separate the eggs and place the yolks in a bowl. The whites can be placed in another bowl, covered and refrigerated. You can use them later in another recipe if you want!
- Add sugar and blend: Add sugar to the yolks and use a hand blender or whisk to whisk them together till pale and creamy.
- Heat milk and add eggs: Heat milk and cream in a saucepan and bring it to a gentle simmer. Now slowly whisk the milk mixture into the egg mixture. Make sure to add the milk mixture in a thin, steady stream so that you don’t scramble the eggs. Whisk continuously until all the milk is whisked in.
- Stir constantly and cook: Transfer the mixture back to the saucepan and cook on medium heat till the eggnog thickens to your desired consistency. Keep stirring as it heats to keep it from sticking to the bottom.
- Serve: Serve immediately or refrigerate for up to 3 days.
Is Nonalcoholic Eggnog safe to drink?
This is a concern that a lot of people have since traditionally eggnog is made with raw eggs. But in this recipe, we are cooking the eggs which make this eggnog safe to drink. Normally eggnog is cooked with alcohol which acts as a preservative in the recipe. Since we don’t have that, we want it to be safe!
Making Eggnog Ahead of Time
If you want to serve this non-alcoholic eggnog at a party then you can make it ahead of time and have it ready to go in the fridge. Just make sure that you don’t make it too far ahead. This only lasts in your fridge for 3 days!
- 6 large Eggs
- 1 cup Sugar
- 2 cups whole Milk
- 1 1/4 cup heavy Cream
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon freshly grated Nutmeg
Separate the eggs and place the yolks in a bowl. The whites can be placed in another bowl, covered, and refrigerated for use later in another recipe.
Add sugar to the yolks and use a hand blender or whisk to whisk them together till pale and creamy.
Heat milk and cream in a saucepan and bring it to a gentle simmer. Now slowly whisk the milk mixture into the egg mixture. Make sure to add the milk mixture in a thin, steady stream so that you don’t scramble the eggs. Keep whisking continuously till all the milk is whisked in.
Transfer the mixture back to the saucepan and cook on medium heat till the eggnog thickens to your desired consistency. Keep stirring as it heats to keep it from sticking to the bottom.
Serve immediately or refrigerate for up to 3 days.
Originally Posted on December 9, 2019
The Recipe Critic
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