Non-alcoholic homemade eggnog is thick, sweet, creamy, and smooth. This popular Christmas drink 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, making homemade nog from scratch is way easier to make than you think. You only need simple pantry staple ingredients and about 20 minutes to make before letting it chill. 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. Some other fun toppings you can add are sprinkles or shaved chocolate.
- 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
- Prep. Place heavy cream and grated nutmeg in a large mixing bowl with a fine mesh strainer on top. Set aside.
- Heat milk. 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.
- Beat egg mixture. 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 milk. 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.
- Strain. Immediately strain into the mixing bowl with the heavy cream.
- Chill. Place in refrigerator uncovered and allow the eggnog to cool completely for at least 2 hours.
- Serve. Pour eggnog into glasses filling only ¾ of the glass. Top with whipped cream, cinnamon, and freshly grated nutmeg.
Eggnog Variations
- Add 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.
- Add coffee. Need a little pick me up, add some coffee for a flavor twist with extra energy.
- Get creative with the spices. We added nutmeg and vanilla extract for the flavoring of this eggnog, but you can add anything you like. Try almond extract, cinnamon, pumpkin pie spice, or allspice.
- Sweeten it. Want to make it even more sweeter? Try adding a drizzle of honey or maple syrup.
- Make eggnog hot chocolate. For eggnog hot chocolate, add 1 cup of milk for every cup of eggnog, and 2 tablespoons of unsweetened cocoa powder for every cup of eggnog. Then sweeten to taste with extra sugar.
Storing and Freezing Instructions
How to Store
Store leftover eggnog a sealed airtight container or mason jar in the refrigerator. Homemade eggnog can last for up to a month in the fridge, depending on the expiration dates on the milk and cream used. Go by the earliest expiration date when determining how long to store it for.
How to Freeze
You can also freeze homemade eggnog! Store the chilled eggnog in an airtight container, leaving some extra room at the top to allow for expansion during freezing. Freeze for up to 6 months. To serve, allow the eggnog to thaw overnight in the refrigerator.
More Holiday Recipes
- 30 Best Christmas Cookies
- 30 Best Christmas Appetizers
- 25 Best Christmas Dessert Recipes
- 50 Best Christmas Breakfast and Brunch Recipes
- Best Christmas Recipes and Menu
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Recipe
Non-Alcoholic Homemade Eggnog
- Total Time: 2 hours 20 minutes
- Yield: 4-5 servings
- Diet: Vegetarian
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.
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)
Instructions
- Place heavy cream and grated nutmeg in a large mixing bowl with a fine mesh strainer on top. Set aside.
- 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.
- Place in refrigerator uncovered and allow the eggnog to cool completely for at least 2 hours.
- 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.
How to freeze: You can also freeze homemade eggnog! Store the chilled eggnog in an airtight container, leaving some extra room at the top to allow for expansion during freezing. Freeze for up to 6 months. To serve, allow the eggnog to thaw overnight in the refrigerator.
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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Natty says
I made my first batch for my Christmas in July party . I can't wait for everyone to try it.
★★★★★
Stephani Satterfield says
Loved the first batch I made. It disappeared so quickly! Making two more batches tonight. I won't ever buy store bought again.
★★★★★
Christina says
Yes! This was so good!
★★★★★
Sam Hu | Ahead of Thyme says
Thank you so much Christina! So glad you liked the recipe. Happy holidays!
KS says
I've never had homemade egg nog turn out so well!
★★★★★
Sam Hu | Ahead of Thyme says
Wow thank you so much!
Cory Thomas says
Does this recipe require 7 eggs, or 4 (with the yolks from 3)?
Sam | Ahead of Thyme says
Yes, this recipe requires 7 eggs. You will need 4 whole eggs and 3 egg yolks.
Jenni LeBaron says
I love eggnog and wish that we drank it year-round. But then, I suppose it wouldn't be as special. Your recipe looks lovely!