Eggnog Recipe Without Eggs: Creamy and Spiced

This eggnog recipe without eggs is a creamy, gently thickened milk-and-cream drink scented with vanilla, cinnamon, and nutmeg. Cornstarch gives it a smooth, custard-like body without eggs, and serving it well chilled makes it a festive drink to prepare ahead.

Ingredients

4 cups (960 ml) whole milk
1 cup (240 ml) heavy cream
1/2 cup (100 g) granulated sugar
2 tablespoons (16 g) cornstarch
2 tablespoons (30 ml) cold water or cold milk, for the cornstarch slurry
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (about 1 g) freshly grated nutmeg, plus a little extra to serve if desired
1/8 teaspoon (about 0.3 g) ground cinnamon
1/8 teaspoon (about 0.7 g) fine salt

Instructions

Mix the dry ingredients. In a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, cinnamon, and salt until the cornstarch is evenly distributed. Breaking up any small lumps now helps the finished drink turn out smooth.
Make a smooth slurry. Pour in the cold water or cold milk and whisk until you have a smooth paste with no visible dry pockets. Gradually whisk in the remaining milk and the heavy cream. Starting with a little cold liquid helps disperse the starch before the mixture warms.
Heat and thicken. Set the pan over medium heat and cook for about 7 minutes, whisking frequently and reaching into the corners of the pan. The mixture should become steaming and lightly thickened. Once small bubbles begin to rise around the edge, lower the heat and whisk for 2 minutes; keep it at a gentle simmer rather than letting it boil hard. This short simmer cooks the cornstarch and helps avoid a starchy taste.
Add the flavorings. Take the pan off the heat. Whisk in the vanilla and nutmeg. The drink will thicken a little more as it cools, so it should be pourable rather than as thick as pudding. If you spot any lumps, pour it through a fine-mesh strainer into a clean container.
Chill before serving. Divide the mixture between two shallow containers, cover, and refrigerate for at least 4 hours, until thoroughly cold. Whisk well before pouring, since a little settling can happen as it rests. Serve cold with an extra dusting of nutmeg if you like.

Tips

Whisk the slurry cold. Do not sprinkle dry cornstarch directly into warm milk: it can form stubborn lumps. If the slurry thickens while you measure the other ingredients, whisk it again before adding the dairy.
Use gentle heat. Milk and cream can scorch on the bottom of a pan, and a vigorous boil can make the texture less pleasant. Whisk often, use a heavy-bottomed saucepan if available, and reduce the heat as soon as the first small bubbles appear.
Adjust thickness after chilling. The drink will seem thinner while hot and thicker when cold. If it is thicker than you prefer, whisk in cold milk a tablespoon (15 ml) at a time until it pours the way you like. Add a splash at a time rather than thinning the whole batch too much.
Choose the right substitute. Whole milk and heavy cream give the fullest body. For a lighter version, replace some or all of the heavy cream with whole milk; it will be less rich. Plant-based options are described under Variations, but their thickness and flavor depend on the product.

Serving Suggestions

Serve the eggnog cold in small glasses or mugs, since its creaminess and warm spice make a modest pour satisfying. Grate or sprinkle a little nutmeg over each glass just before serving. For a simple garnish, add a cinnamon stick or a thin curl of orange zest; remove the zest if it sits for long, as it can give the drink a more pronounced citrus flavor.

This is an alcohol-free recipe as written. If serving adults who want an alcoholic version, let each person add a small measure of their preferred spirit to their own glass, then stir and taste before adding more. Keep the main batch alcohol-free so guests can choose. Set out the chilled drink alongside cookies, gingerbread, or a holiday dessert, or pour it into a small pitcher kept cold over ice nearby. Avoid putting ice directly in the pitcher, since melting ice dilutes the flavor.

Variations

Dairy-free eggnog: Replace the milk with 4 cups (960 ml) unsweetened oat milk and the cream with 1 cup (240 ml) canned coconut milk. Use an unflavored oat milk to keep the vanilla and spices in balance. The coconut milk makes the result richer and adds a mild coconut note; oat milk usually gives a more neutral flavor. Whisk the mixture especially well because plant-based milks can separate slightly as they chill.

Maple-spiced version: Replace the granulated sugar with 1/3 cup (about 110 g) pure maple syrup. Maple syrup adds a distinct flavor and can make the drink a little less thick, so chill it fully before deciding whether you want to whisk in a small amount of extra cold milk. Do not use pancake syrup as a direct flavor equivalent; it may make the drink taste much sweeter.

Chocolate or coffee: For a chocolate variation, whisk 2 tablespoons (10 g) unsweetened cocoa powder into the sugar and cornstarch before adding liquid. For a coffee note, dissolve 1 teaspoon (2 g) instant espresso powder in the warm mixture near the end of cooking. Both additions change the flavor without changing the chilling time; taste after chilling, since cold drinks can taste less sweet than warm ones.

Storage and Reheating

Refrigerate the eggnog within 2 hours of making it, in covered, shallow containers, and keep it at 40°F (4°C) or colder. It is best within 3 days and can be kept refrigerated for up to 4 days. Stir or whisk before serving, and discard it if it has been left at room temperature for more than 2 hours. The spices may settle, and the drink may thicken as it rests; those changes alone are normal and can usually be corrected with a whisk or a little cold milk.

This drink is usually served cold, so reheating is optional. To warm a portion, heat it gently in a small saucepan while whisking, and avoid a hard boil. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer and stirring so the temperature is even. Heating can make a starch-thickened drink noticeably thicker; whisk in a little warm milk if needed. Warm only the portion you plan to drink rather than repeatedly warming and cooling the full batch.

Frequently Asked Questions

Does eggnog without eggs taste like regular eggnog?

It has the familiar creamy texture and vanilla-and-nutmeg flavor, but it is not identical to a recipe thickened with eggs. Cornstarch makes it smooth and lightly custardy, while the dairy carries the spice. The flavor is easiest to compare when it is well chilled, and you can adjust the nutmeg or sweetness to suit your preference.

Can I make this recipe ahead?

Yes. Make it the day before, transfer it to covered containers, and refrigerate it. Four hours is the minimum chilling time in this recipe; an overnight chill is fine. Whisk it again before serving, and keep it refrigerated rather than leaving a pitcher out for the length of a gathering.

Why is my egg-free eggnog lumpy?

The most common cause is cornstarch that did not get mixed with cold liquid before the pan warmed. Small lumps can also form if the mixture is heated too quickly or not whisked near the bottom and sides of the saucepan. For minor lumps, strain the drink while it is still warm; next time, whisk the slurry smooth first and keep stirring as the dairy heats.

Can I make it without cornstarch?

Cornstarch provides the body that eggs would otherwise contribute, so leaving it out makes a much thinner drink. Arrowroot starch can be used in the same amount, though it may give the chilled drink a slightly different, sometimes more slippery texture. Follow the package guidance if your starch has different thickening instructions, and do not substitute flour in the same quantity because it can leave a floury taste.

Can I freeze this eggnog?

Freezing is possible, but it is not the best way to preserve the smooth texture. Milk and cream can separate when thawed, and the cornstarch-thickened mixture may become grainy. If you choose to freeze it, leave space in a freezer-safe container, thaw it in the refrigerator, and whisk thoroughly; it may still not regain its original consistency. Refrigerating a batch for up to 4 days is the better option for serving it as a drink.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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