This non alcoholic eggnog recipe is so much better than store bought and so easy to make. This is a traditional cooked eggnog recipe without liquor so it is safe for the young and old to drink. You can drink this non alcoholic eggnog as is or add liquor to it when serving if you choose.
About this non alcoholic eggnog recipe:
Homemade eggnog is one of those wonderful delicious drinks that you cannot explain how it tastes to someone other than it is just wonderful!
Now traditionally eggnog uses raw eggs mixed with sugar and cream and then liquor was added to kill any bacteria. Well, I do not like the liquor flavor in my eggnog.
This version is cooked eggnog and it tastes the same as the raw version only it doesn't have the possibility of it having bacteria from the raw eggs.
A great choice for serving to family and friends, especially the elderly and woman who are pregnant.
Ingredients you will need to make this easy homemade eggnog:
- Heavy whipping cream
- Whole milk
- Granulated sugar
- Vanilla extract
All veery simple ingredients here! You can customize the amount of spices you put in the eggnog to suit your taste.
If you prefer less nutmeg, add less. If you want more cinnamon, go for it 🙂
This is your recipe so make it how you like it.
Making Eggnog as a Food Gift
If you are looking for some hostess gifts, this homemade eggnog recipe poured into glass bottles makes a perfect gift! I purchased the glass bottle you see in the picture at Michaels fairly cheap.
There are also larger bottles at home good stores that will do the trick too! You can check out this recipe and other hostess gift ideas at SheKnows for some helpful ideas to bring as a hostess gift.
Another idea is you can add a bottle of rum (my favorite liquor to add to eggnog for a spiked eggnog) to the gift for the host or hostess. They can make themselves a spiked eggnog.
A classic holiday cocktail!
I hope you give this easy homemade eggnog a try! You will never buy store bought again once you realize how amazing homemade eggnog tastes.
More Holiday Recipes:
- Citrus Snowball Cookies
- Eggnog Snowball Cookies
- Citrus Holiday Cookies
- Sprinkle Sugar Cookies
- Salted Shortbread Cookies
- Chewy Chocolate Chip Oatmeal Cookies
- Pizzelle Recipe
- Pizzelle Recipe without the pizzelle iron
- Classic Carrot Cake
- Almond and Vanilla Cake
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 6 large eggs
- 2 ½ cups of heavy whipping cream
- 1 ½ cups of whole milk
- ½ cup of sugar or more if you like yours really sweet
- 2 tablespoon of vanilla extract
- 1 teaspoon of nutmeg
- 1 tablespoon of cinnamon
- In a medium sauce pan over medium heat add your eggs, sugar, cinnamon, nutmeg and milk and whisk together well so it is well blended.
- Cook over medium heat stirring frequently for about 5-10 minutes or until the mixture coats the back of a spoon or if using a thermometer, it reaches 160 degrees. Don't worry if you get a little cooked egg on the bottom of your pan, you will strain your mixture later. Just try your best to keep stirring to prevent this.
- Once the mixture is ready, pour it through a fine sieve over a large bowl to take out any thick bits that may have formed so your eggnog is nice and smooth. Now clean your sieve and do this one more time into another bowl just to make sure there are no bits of cooked egg in your eggnog mixture.
- Now go ahead and add your heavy whipping cream,and vanilla to the mixture and mix well.
- Pour your eggnog into a large jug with a lid or plastic wrap on top and place in the refrigerator for at least 3 hours but preferably overnight to thicken, chill and let the flavors all come together.
- To serve: remove chilled eggnog from the fridge. If a thin custard skin formed on top, remove that then stir your eggnog.Pour into glasses and enjoy.
For a spiked eggnog
- Add 1 shot of rum to 8 ounces of homemade eggnog.
- Top with whipped cream and sprinkle of cinnamon.
Add cinnamon, cinnamon sticks, Cognac or rum.
For thicker eggnog: substitute heavy whipping cream or half and half for the milk
For thinner eggnog: substitute milk for some of the heavy whipping cream
For smoother eggnog if yours comes out to thick or it gets lumpy: add it to a blender with a little milk and blitz for a few seconds
Nutrition Values are estimates only.See full nutrition disclaimer here