Eggnog Recipe No Sugar: Creamy and Smooth

This no-added-sugar eggnog is a creamy, custard-style drink made with eggs, milk, cream, allulose, vanilla, and nutmeg. Gently cooking the egg mixture makes it smooth and safe to serve, while chilling gives the spices time to settle into the flavor; the dairy does naturally contain lactose.

Ingredients

4 large eggs (about 200 g without shells), preferably at room temperature for easier mixing
2 cups whole milk (480 ml)
1 cup heavy cream (240 ml)
1/3 cup granulated allulose (67 g), or a monk-fruit-and-allulose blend measured according to its label
1 teaspoon vanilla extract (5 ml)
1/2 teaspoon ground nutmeg (about 1 g), plus extra for serving
1/8 teaspoon ground cinnamon (about 0.3 g)
1/8 teaspoon fine salt (about 0.75 g)

Instructions

Set up the ingredients. Measure everything before you start, and set a fine-mesh strainer over a heatproof bowl. Crack the eggs into a medium mixing bowl. If they are cold, set them in a bowl of warm tap water for a few minutes while you measure the other ingredients; do not use hot water, which could begin to cook them.
Whisk the eggs. Whisk the eggs until the yolks and whites are fully blended and the mixture looks evenly yellow, about 1 minute. Whisk in the allulose, salt, cinnamon, and nutmeg. Granulated allulose can feel slightly sandy at this stage; it will dissolve as the warm dairy is added.
Warm the dairy. Combine the milk and cream in a medium, heavy-bottomed saucepan. Heat over medium-low, stirring occasionally, until steaming and hot but not boiling, about 4 to 6 minutes. Small bubbles may appear around the edge; lower the heat if the milk begins to simmer vigorously. Boiling can make the next step harder to control and may give the finished drink a cooked-milk flavor.
Temper the eggs. While whisking the egg mixture continuously, slowly pour in about 1 cup (240 ml) of the hot dairy in a thin stream. Take around 1 minute for this pour. This gradual warming helps prevent the eggs from forming soft curds. Pour the warmed egg mixture back into the saucepan with the remaining dairy, whisking as you combine it.
Cook the eggnog safely. Set the saucepan over low heat and stir constantly with a flexible spatula, scraping across the bottom and into the corners. Plan on about 12 minutes, though the time can vary with the pan and burner. Check the middle of the mixture with an instant-read food thermometer, taking care not to touch the pan. Egg dishes should reach 160°F (71°C); the USDA FSIS safe minimum temperature for this recipe is 160°F (71°C). Take the pan off the heat as soon as it reaches that temperature. Do not let the custard boil, which can cause curdling.
Strain, cool, and chill. Pour the hot mixture through the prepared strainer into the heatproof bowl to catch any tiny cooked egg bits. Stir in the vanilla. Set the bowl in a larger bowl of ice water and stir occasionally for 15 minutes, keeping the ice water out of the eggnog. Cover and refrigerate for at least 2 hours, until thoroughly cold. Stir before serving; the drink may thicken slightly as it chills.

Tips

Use a thermometer rather than judging by thickness. Custard thickens only modestly before it reaches its safe temperature, so waiting for it to look very thick can lead to overcooking. A thermometer gives a more reliable finish. If you see small curds, remove the pan from the heat immediately and strain the mixture; straining can improve the texture, though it cannot reverse extensive scrambling.
Keep the heat low and keep stirring. A heavy saucepan spreads heat more evenly, and constant stirring prevents the egg mixture from sticking to a hot spot on the base. If the pan heats quickly on your stove, lift it off the burner for a few seconds while stirring, then return it to low heat.
Choose a sweetener that dissolves smoothly. Granulated allulose works well here because it dissolves in the warm custard. A monk-fruit-and-allulose blend can be substituted using the package’s sweetness guidance. Pure stevia is much more concentrated and cannot be swapped cup for cup; use only the amount that the label says equals 1/3 cup of sugar, and expect a different sweetness and possibly a slight aftertaste.
Adjust the texture after chilling. If the eggnog is thicker than you like, whisk in cold milk 1 tablespoon (15 ml) at a time. If you want it richer, use more cream in place of some of the milk next time. Do not add extra sweetener by the spoonful without tasting, since different allulose products have different sweetness levels.

Serving Suggestions

Serve the eggnog very cold in small glasses, with a light dusting of freshly grated or ground nutmeg. A cinnamon stick makes a simple stirrer and adds a little aroma without extra sweetness. For a more dessert-like presentation, top each glass with a spoonful of unsweetened whipped cream and a pinch of cinnamon; sweetened toppings would add sugar, so check the label if you are keeping the recipe free of added sugar.

This makes four generous servings, or six smaller pours for a gathering with other desserts. Stir the pitcher before pouring because the spices can settle and the chilled mixture may separate slightly. For a party, keep the main pitcher refrigerated and pour individual servings as needed rather than leaving the whole batch on the table for an extended period.

Variations

Make it less rich. Replace the heavy cream with an equal amount of whole milk. The drink will be thinner and less creamy, but the cooking method and temperature stay the same. For a particularly rich version, replace 1/2 cup (120 ml) of milk with additional cream. Avoid reducing the total liquid substantially, since that changes the custard’s thickness and how quickly it heats.

Try a dairy-free version. Use 2 cups (480 ml) unsweetened, unflavored oat or soy milk and 1 cup (240 ml) unsweetened coconut cream. Choose products without added sugar and shake or stir them before measuring. Oat or soy milk keeps the flavor relatively neutral, while coconut cream gives the finished drink a noticeable coconut aroma. Plant-based milks vary in thickness, so the result may be a little thinner or richer than the dairy version. Cook the egg mixture to the same temperature.

Change the spice profile. Add a small pinch of ground cloves or freshly grated ginger alongside the nutmeg and cinnamon. Start with just a pinch because these flavors can quickly dominate the vanilla. For a brighter flavor, add a little finely grated orange zest while warming the dairy, then strain it out with the custard. Avoid adding citrus juice to the hot mixture, as its acidity can affect the texture.

Use another no-added-sugar sweetener. A granulated monk-fruit product that includes allulose is the closest swap. Erythritol-based sweeteners can leave a cooling sensation or a slightly grainy feel after chilling, so they may not make as smooth a drink. Check the ingredient label: a product described as a sugar substitute may still contain sugar or other sweeteners. The recipe contains no added sugar when made with plain allulose, but milk and cream naturally contain small amounts of lactose.

Storage and Reheating

Transfer the eggnog to a clean, covered container and refrigerate it within 2 hours of cooking. Keep it cold at 40°F (4°C) or below and use it within 3 to 4 days; for the best flavor and texture, aim to finish it within 3 days. Do not leave it at room temperature for serving longer than 2 hours. If the room is warmer than 90°F (32°C), refrigerate it within 1 hour. Keep the serving pitcher on ice during a long gathering, and return it to the refrigerator promptly.

This drink is usually served cold, so reheating is optional. To serve a portion warm, pour it into a small saucepan and heat gently while stirring, checking the temperature with a food thermometer. Reheated leftovers should reach 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Avoid boiling: the eggnog can curdle, and prolonged heating may make it noticeably thicker. Reheat only the amount you plan to serve, rather than warming and cooling the entire batch repeatedly.

Freezing is not recommended for the smoothest texture. The custard can separate or become grainy as it thaws, and whisking may not fully restore its original consistency. If you do freeze a portion, thaw it in the refrigerator, keep it cold, and whisk thoroughly before serving; do not thaw it on the counter.

Frequently Asked Questions

Is this eggnog completely sugar-free?
No. It has no added sugar when made with plain allulose, but milk and cream naturally contain lactose, a type of sugar. If you are avoiding a particular ingredient, check the labels on the dairy and sweetener you buy, since flavored products and sweetener blends can include added sugars.

Can I use pasteurized eggs?
Yes. Pasteurized shell eggs work in this recipe and can offer an additional precaution, but the eggnog should still be cooked to 160°F (71°C) and checked with a food thermometer. Use fresh eggs that are not cracked, and wash your hands and utensils after handling raw egg.

Why did my eggnog turn lumpy?
The eggs likely heated too quickly or the mixture got too hot in one spot. Tempering the eggs slowly, cooking over low heat, and stirring continuously help prevent this. Strain the finished mixture to remove small curds. If it has scrambled substantially, it may remain noticeably grainy even after straining.

Can I make it a day ahead?
Yes. Make it through the chilling step, cover it, and refrigerate it overnight. The spices may taste a little more pronounced after resting, and the mixture may thicken slightly. Stir or whisk it before serving, and thin it with a little cold milk if needed.

Can I make eggnog without allulose?
Yes, but use a sweetener intended to dissolve in liquids and follow its package directions for an amount equivalent to the allulose. A monk-fruit-and-allulose blend is an easy alternative. If you omit the sweetener altogether, the recipe will still cook, but the milk, cream, egg, and spice flavors will taste less like classic sweet eggnog.

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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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