Homemade Non-Alcoholic Eggnog Recipe
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Holiday get-togethers feel even cozier when you bring out a pitcher of homemade non-alcoholic eggnog. It’s smooth, lightly spiced, and has that classic holiday taste people look forward to, just without the booze. It’s a simple, wholesome choice for families or anyone who wants a comforting sip they can enjoy anytime.
I like making a big batch so everyone has something fun to drink. Kids always get excited for it, and it’s nice to have an option ready for guests who want something festive without alcohol.
Homemade eggnog is super easy to whip up, which makes it a great addition to your menu if you want a stress-free holiday party. Just like any of my favorite holiday coffee drinks, it’s perfect for holiday parties, relaxed evenings on the couch, or even a cheerful Christmas morning breakfast. It’s an easy way to share a seasonal drink that brings people together.
Why You’ll Love This Recipe
- Make-ahead friendly
- Quick to make
- Serve it your way: Pour it cold from the fridge, warm it gently on the stove, or froth a little into your coffee.
How to Make Homemade Non-Alcoholic Eggnog
Some people get this confused with boiled custard. While the two are similar, eggnog has a distinct character. You only need a few minutes to get everything mixed and about 10 minutes of gentle cooking to bring this holiday drink together. Make sure to let it cool all the way before chilling so it stays silky and the flavors blend nicely.
This recipe makes about 3 cups. Serving it in smaller punch cups or cocktail glasses will stretch the recipe up to 6 servings. No one should bat an eye at a small glass of eggnog, since it’s so rich. A little goes a long way.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Egg yolks: These create that classic custardy feel and give the drink its rich flavor.
- Milk: Whole milk works best for a thicker texture, but you can use another type if you prefer. Just know that skim or low-fat milk won’t give you the same creamy result.
- Whipping cream
- Granulated sugar
- Cinnamon sticks
- Vanilla extract
- Ground cinnamon
- Salt
Step-By-Step Instructions
You’re just a few easy steps away from a creamy, cozy batch of homemade non-alcoholic eggnog without alcohol. Follow the directions below and you’ll have a holiday-ready drink everyone can enjoy.
Step 1: Whisk the egg yolks and sugar
Add the egg yolks and sugar to a medium bowl. Whisk until the mixture becomes thick and smooth.
Step 2: Warm the milk mixture
Combine the milk, cream, cinnamon sticks, and salt in a saucepan. Heat over medium-high until it’s just about to boil, then take it off the heat and let it sit for about 5 minutes.
Step 3: Temper the eggs and cook
Slowly pour the warm milk mixture into the egg yolks, a tablespoon at a time, whisking nonstop so the eggs don’t scramble.
Once everything is mixed together, pour it back into the saucepan. Cook over medium heat, stirring constantly, until it reaches 160 F. Remove from the heat and let it cool fully.
Step 4: Strain and flavor
Pour the eggnog through a fine mesh strainer into a jar or bottle. Stir in the vanilla extract and ground cinnamon. Chill in the fridge until nice and cold.
Step 5: Serve
Serve it cold, with a light sprinkle of cinnamon or nutmeg if you’d like.
To dust with cinnamon, place a pinch in a fine mesh strainer or tea infuser and tap gently for an even layer. For nutmeg, grate a whole nutmeg over the top using a microplane or fine grater for a warm, aromatic finish.
Substitutions
- Whipping cream: Half and half works well if you want something lighter.
- Cinnamon sticks: A little ground cinnamon will do the job.
- Ground cinnamon: Swap with nutmeg or use a mix of both.
Expert Tips
- Use gentle heat: Warm the mixture over medium heat and avoid letting it boil, since high heat can cause the eggs to scramble.
- Whisk nonstop when tempering: Keeping the whisk moving helps protect the yolks from curdling so your eggnog stays smooth.
- Add festive touches: A swirl of whipped cream, a cinnamon stick, or a little cocoa powder makes each serving feel special. You can also finish it with orange peel, star anise, or whole cloves for a pretty holiday garnish. Think about your favorite winter cocktail garnishes and try them here too.
- Let it chill overnight: The flavors deepen and the texture becomes extra creamy after resting in the fridge.
How to Store This Recipe
Transfer the cooled eggnog to a clean jar or bottle with a tight-fitting lid. Store it in the refrigerator so it stays fresh and doesn’t pick up any other flavors from the fridge. It keeps well for up to 3 days. Give it a quick stir before pouring since a little separation is totally normal.
If you want to warm it up, heat the amount you plan to drink in a small saucepan over low heat. Stir as it warms and stop once it’s comfortably warm. Avoid boiling to prevent curdling.
How to Serve Homemade Non-Alcoholic Eggnog
Enjoy your non-alcoholic eggnog chilled and served in clear mugs or glasses so its rich golden color shines through. Add any of the garnishes suggested above to give each cup a festive finishing touch.
It pairs wonderfully with classic holiday sweets like M&M Christmas cookies, hot chocolate cookies, and matcha sugar cookies. We love having this while enjoying a holiday charcuterie board. It’s also a great match for breakfast and brunch favorites, including pancakes, waffles, and cinnamon rolls.
More Holiday Drinks To Try
Creamy Homemade Non-Alcoholic Eggnog Recipe
Ingredients
- 6 large egg yolks
- 2 cups milk
- 1 cup whipping cream
- ½ cup granulated sugar
- 2 sticks cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Add the egg yolks and sugar to a medium bowl. Whisk until the mixture becomes thick and smooth.
- Combine the milk, cream, cinnamon sticks, and salt in a saucepan. Heat over medium-high until it’s just about to boil, then take it off the heat and let it sit for about 5 minutes.
- Slowly pour the warm milk mixture into the egg yolks, a tablespoon at a time, whisking nonstop so the eggs don’t scramble.
- Once everything is mixed together, pour it back into the saucepan. Cook over medium heat, stirring constantly, until it reaches 160 °F. Remove from the heat and let it cool fully.
- Pour the eggnog through a fine mesh strainer into a jar or bottle. Stir in the vanilla extract and ground cinnamon. Chill in the fridge until nice and cold.
- Serve it cold, with a light sprinkle of cinnamon or nutmeg if you’d like.
- To dust with cinnamon, place a pinch in a fine mesh strainer or tea infuser and tap gently for an even layer. For nutmeg, grate a whole nutmeg over the top using a microplane or fine grater for a warm, aromatic finish.
Notes
- Warm the mixture over medium heat, but don’t let it boil, or the eggs may scramble.
- Whisk constantly when tempering to keep the yolks from curdling and the eggnog smooth.
- Chill overnight so the flavors meld and the texture becomes extra creamy.
