Non-Alcoholic Eggnog Recipe: Creamy, Safe and Easy

Non-alcoholic eggnog is a rich, creamy drink made with milk, cream, eggs, sugar, and warming spices, served chilled or gently warmed. This North American holiday favorite gets its smooth texture from a gently cooked custard base, so the eggs are not served raw; family versions vary in sweetness and spice.

Ingredients

4 large eggs (about 200 g without shells), brought to room temperature for easier mixing
1/2 cup granulated sugar (100 g)
4 cups whole milk (960 ml)
1 cup heavy cream (240 ml)
1/2 teaspoon ground cinnamon (about 1.3 g), plus more for serving if desired
1/4 teaspoon ground nutmeg (about 0.5 g), plus more for serving if desired
1/4 teaspoon fine salt (about 1.5 g)
2 teaspoons vanilla extract (10 ml)

Instructions

Set out a medium heatproof bowl, a whisk, a heavy-bottomed saucepan, and an instant-read food thermometer. Whisk the eggs, sugar, cinnamon, nutmeg, and salt in the bowl until the mixture looks smooth and slightly lighter in color, about 2 minutes. Break up any clumps of spice so they do not remain as concentrated pockets in the finished drink.
Pour the milk and cream into the saucepan. Warm over medium-low heat, stirring occasionally, until steaming and hot to the touch but not simmering, about 5 minutes. A few wisps of steam are enough; do not let the dairy boil, since boiling can cause a skin to form and makes the next step harder to control.
Temper the eggs: while whisking the egg mixture constantly, slowly pour in about 1 cup (240 ml) of the hot milk mixture in a thin stream. This gradually raises the egg temperature and helps prevent scrambled bits. Pour the tempered egg mixture back into the saucepan, whisking as you go, then set the pan over low heat.
Cook, stirring continuously with a heatproof spatula and scraping the bottom and corners of the pan, until the custard reaches 160°F (71°C). The USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C); check the center of the liquid with a food thermometer, without letting its tip touch the pan. This usually takes 8 to 10 minutes after the eggs go in, depending on the pan and burner. The eggnog should lightly coat a spoon, but it should not bubble or boil. If it begins to steam heavily or thicken suddenly, move the pan off the heat while stirring and check the temperature.
Take the saucepan off the heat and stir in the vanilla. For an especially smooth drink, pour the custard through a fine-mesh strainer into a clean heatproof pitcher or shallow container; this catches any small cooked egg pieces. Cool only briefly, then cover and refrigerate within 2 hours of cooking. Chill for at least 4 hours, until thoroughly cold, and stir before serving because a little spice or cream may settle.

Tips

Keep the heat gentle. Low heat and constant stirring are the keys to a silky custard. A heavy-bottomed pan helps prevent hot spots, and an instant-read thermometer is more reliable than judging thickness alone. If you see curds, take the pan off the burner immediately; straining can remove small bits, though it cannot fully fix a badly scrambled batch.
Temper slowly. Pouring hot milk into the eggs too quickly can cook the egg at the point where the liquids meet. Add the first cup in a steady thin stream while whisking briskly, then combine it with the rest of the milk. If whisking is awkward, set the bowl on a damp towel so it does not slide around.
Adjust the richness carefully. You can replace the heavy cream with the same amount of whole milk for a lighter, less velvety drink. Using lower-fat milk for all the dairy also works, but the result will be thinner and less rich. Avoid reducing the liquid substantially, since that changes how quickly the custard heats and how much the recipe yields.
Grate spices fresh if possible. Freshly grated nutmeg has a more pronounced aroma than pre-ground nutmeg, so start with a light hand and add a little more at serving. If using a sweetened or flavored milk alternative in a variation, taste before adding extra sugar; some products are already sweetened.

Serving Suggestions

Serve the eggnog cold in small glasses, with a light dusting of cinnamon or freshly grated nutmeg. The drink is rich, so a portion of about 3/4 to 1 cup (180 to 240 ml) is satisfying for many people; the recipe makes roughly 6 cups. For a holiday gathering, pour it into a chilled pitcher and keep the pitcher refrigerated between servings rather than leaving it on the table for the whole event.

If you prefer a warm drink, warm one serving gently in a small saucepan over low heat, stirring often, and serve as soon as it is pleasantly hot. Do not let it boil, since the texture can turn grainy. You can also spoon a little over a slice of plain pound cake or serve it alongside crisp cookies, gingerbread, or fruit for a simple dessert pairing.

Variations

Less sweet: Reduce the sugar to 1/3 cup (about 67 g) if you like a less sugary drink. The eggs and dairy still provide the custard body, though the finished flavor will be less dessert-like. It is easier to reduce sugar before cooking than to correct an overly sweet batch afterward.

Dairy-free: Replace the whole milk with 4 cups (960 ml) of unsweetened oat beverage and the cream with 1 cup (240 ml) of full-fat canned coconut milk. Keep the eggs, sugar, and spices the same, and cook to the same temperature. The drink will be less traditionally creamy and may have a mild coconut flavor; oat beverage can also make it somewhat thinner. Check labels for sweeteners and adjust the sugar if needed.

More spice: Add 1/8 teaspoon (about 0.3 g) ground cloves or a small pinch of ground ginger along with the cinnamon and nutmeg. These spices can quickly dominate, so start with a small amount. For a citrus note, add one wide strip of orange zest to the milk as it warms, then remove it before tempering the eggs. This keeps the drink non-alcoholic while giving it a different aromatic profile.

Storage and Reheating

Refrigerate the eggnog within 2 hours of cooking, in a covered pitcher or airtight container, and keep the refrigerator at 40°F (4°C) or colder. Once chilled, homemade eggnog is best used within 3 to 4 days. Label the container with the date if you are making it ahead, and give it a stir before pouring. Discard it if it has been left at room temperature for more than 2 hours, or if its smell, appearance, or texture seems unusual.

This drink is usually served cold, so reheating is optional. To warm a leftover portion, heat it gently while stirring and use a food thermometer to bring it to 165°F (74°C), the safe temperature for reheated leftovers. Avoid boiling it; at that temperature it can curdle or become grainy. Freezing is not recommended for the best texture, because thawed dairy custard can separate and turn watery or lumpy.

Frequently Asked Questions

Does this recipe contain raw eggs?
No. The egg-and-dairy mixture is cooked to 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes, and checked with a food thermometer. Do not rely only on the appearance or thickness of the drink to decide when it is ready. The finished eggnog is then chilled before serving.

Can I make non-alcoholic eggnog ahead?
Yes. Make it a day ahead, cool and refrigerate it promptly, and keep it covered at 40°F (4°C) or colder. It needs at least 4 hours to chill, and the flavor is convenient for serving after it has had time to cool completely. Use it within 3 to 4 days of cooking and stir before pouring.

Why did my eggnog turn lumpy?
The custard may have heated too quickly, reached a boil, or gone too long without stirring. Egg can set against the hot bottom of the pan before the whole mixture reaches the target temperature. Remove the pan from the heat as soon as it reaches 160°F (71°C), stir continuously, and strain the finished mixture if it contains only a few small lumps.

Can I use a milk alternative?
Yes. Unsweetened oat beverage and full-fat coconut milk are practical substitutes, though the drink will taste and feel different from the dairy version. Oat beverage tends to make a thinner eggnog, while coconut milk adds its own flavor. Keep the eggs in the recipe and cook the mixture to 160°F (71°C); plant milk does not replace the need to cook the eggs.

Can I serve it warm instead of cold?
Yes. Warm an individual serving slowly over low heat, stirring often, and avoid letting it boil. If warming refrigerated leftovers, heat them to 165°F (74°C) and check with a food thermometer. The drink thickens as it heats, so take it off the burner once it is hot and serve promptly rather than keeping it at a simmer.

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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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