Non-Alcoholic Homemade Eggnog

Non-alcoholic homemade eggnog is thick, sweet, creamy, and smooth. This homemade version is cooked on the stove, made without alcohol, and loaded with eggs for that classic holiday flavor. I mean nothing says the holidays more than a cup of festive classic eggnog, am I right? Plus, homemade nog is way easier to make than you think. So, if you are still buying store-bought eggnog, take one sip of this homemade version and I bet you'll never look back!

Why You'll Love Non-Alcoholic Homemade Eggnog

• Easy to make. Homemade eggnog is so easy to make. It takes just 15 minutes of prep work, and some patience to allow the nog to set and chill in the fridge for 2 hours (or longer if you have the time). In fact, the longer it chills, the better. I would suggest making a batch in the evening when you get home from work, letting it sit overnight in the refrigerator, and pour yourself a perfect glass of nog the next day.
• The toppings. This eggnog is delicious, luscious, and creamy all on its own. It has enough flavor to satisfy your strongest cravings. But you can dress it up with whipped cream, cinnamon, and extra nutmeg on top for added flavor and to make it extra festive.
• Family-friendly eggnog. This eggnog is safely cooked on the stove and contains no alcohol. It's the perfect holiday drink to enjoy with the whole family, kids and adults alike. So double up and enjoy this perfect Christmas beverage with your family and friends after Christmas dinner and all season long.

Ingredient Notes

To make this homemade eggnog without alcohol, you will need the following ingredients (full quantities in recipe card below):

• dairy - heavy cream and whole milk.
• spices and seasoning - nutmeg, vanilla extract, sugar, and salt.
• egg - you will need eggs and extra egg yolks. It is eggnog after all!
• toppings - the topping is optional but makes the drink look that much more pretty and festive. I topped the eggnog with whipped cream, ground cinnamon, and extra nutmeg.

You will also need measuring cups and spoons and cooking pot.

How to Make the Best Non-Alcoholic Eggnog

1. Prep. Place heavy cream and grated nutmeg in a large mixing bowl with a fine mesh strainer on top. Set aside.
2. Make the eggnog. In a medium saucepan, combine milk and vanilla. Cook over medium heat, swirling occasionally, until bubbles form around the sides and the milk starts steaming. In another mixing bowl, vigorously beat together the eggs, yolks, sugar, and salt for approximately 3-5 minutes until the mixture is thickened and pale. Add in the milk in a slow stream and whisk to incorporate. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes, or until the mixture reaches 165 F as read on a cooking thermometer. Immediately strain into the mixing bowl with the heavy cream.
3. Chill. Place in refrigerator uncovered and allow the eggnog to cool completely for at least 2 hours.
4. Serve. Pour eggnog into glasses filling only ¾ of the glass. Top with whipped cream, cinnamon, and freshly grated nutmeg.

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Non-Alcoholic Homemade Eggnog

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★★★★★

5 from 5 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 2 hours 20 minutes
• Yield: 4-5 servings
• Diet: Vegetarian

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Description

Non-alcoholic homemade eggnog is thick, sweet, creamy, and smooth. This family-friendly version of a classic holiday drink is way better than store-bought.

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Ingredients

• 2 cups heavy cream
• 1 + ½ teaspoons nutmeg, freshly grated
• 3 cups whole milk
• 1 tablespoon vanilla extract
• 3 eggs, room temperature
• 4 egg yolks, room temperature
• ⅓ cup sugar
• ¼ teaspoon salt
• whipped cream (optional, for topping)
• ground cinnamon (optional, for topping)
• extra nutmeg (optional, for topping)

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Instructions

1. Place heavy cream and grated nutmeg in a large mixing bowl with a fine mesh strainer on top. Set aside.
2. In a medium saucepan, combine milk and vanilla. Cook over medium heat, swirling occasionally, until bubbles form around the sides and the milk starts steaming.
3. In another mixing bowl, vigorously beat together the eggs, yolks, sugar, and salt for approximately 3-5 minutes until the mixture is thickened and pale. Add in the milk in a slow stream and whisk to incorporate. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes, or until the mixture reaches 165 F as read on a cooking thermometer. Immediately strain into the mixing bowl with the heavy cream.
4. Place in refrigerator uncovered and allow the eggnog to cool completely for at least 2 hours.
5. To serve, pour eggnog into glasses filling only ¾ of the glass. Top with whipped cream, cinnamon, and freshly grated nutmeg.

Notes

How to store: Store in a sealed airtight container or mason jar in the refrigerator. Homemade eggnog can last for up to a month, depending on the expiration dates on the milk and cream used. Go by the earliest expiration date.

Adding alcohol: You can add alcohol to this homemade eggnog for a spiked version for adults. You can use any kind of alcohol that you prefer. Some traditional options are dark rum, cognac, and bourbon.

• Prep Time: 5 minutes
• Cooling Time: 2 hours
• Cook Time: 15 minutes
• Category: Drinks
• Method: Stovetop
• Cuisine: American

Keywords: non-alcoholic eggnog, eggnog with no alcohol, homemade eggnog, how to make eggnog,

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