Traditional eggnog is made with egg yolks and whipped egg whites. This eggless eggnog is made without any eggs, but, there is no compromising the flavors. It's still that rich thick and luscious drink flavored with nutmeg and cinnamon. Perfect to celebrate the holidays with family and friends. I've also given you variations on how to make more eggnog flavors.
Table of Content
Recently, my son asked me to make eggnog for his friends because they had never heard of eggnog (they say homemade eggnog) and he wanted to taste it. I agree to make some for them and asked him what flavor would he like. Did you know that you can customize your eggnog drink is so many flavors?
I've shared with you my fool-proof classic eggnog recipe as well as other flavors like maple sugar-free eggnog as well as Cherry eggnog or caramel eggnog, The hot cocoa eggnog is Rhea's favorite, and the rich chocolate eggnog Aadi's favorite. But, many of you have asked me to share an eggless version.
Why make this recipe
- This is my eggless version of the eggnog made very similar to the eggless vanilla pastry cream. Why should you not be able to have eggnog during the holidays just because you don't have raw eggs? Right?
- As you can see below in the video the process is very simple and easy. It looks like classic eggnog and is just as rich and glorious as any other eggnog.
- I have given you a few variations as well. Such as adding a little hot cocoa will give you eggless hot cocoa eggnog. A little dark chocolate will give you eggless rich chocolate eggnog, and substituting the sugar will maple or honey will give you eggless sugar-free eggnog. These are great holiday treats.
Ingredients and substitutes
- Whole milk - I use 3% whole milk. But, almond milk or coconut milk would also be delicious and dairy-free too.
- Cream - This cream is used to whip and often about 32 to 38% fat. This adds richness to the eggnog of course. You can also use coconut cream to make it non-dairy or vegan.
- Cornstarch or cornflour - Cornflour and cornstarch are the same and look like flour. If you don't have cornstarch you can use instant pudding as well.
You can also use 3 oz of instant French vanilla pudding instead. It is made of cornstarch. Sometimes pudding mixes may contain arrowroot or tapioca and that's ok. These are all thickness agents and will work just as well. If you choose to substitute, they all may vary in thickness. So, watch for consistency when cooking. You want to make this thick and creamy, but still, something that can be drunk from a glass. - Sugar - I like to use white sugar so I can keep the beautiful color of the eggnog. And yet, you can use brown sugar as well. Substitute the sugar with honey or maple syrup for sugar-free eggnog.
- Alcohol - I use good-quality rum and brandy. I love using cherry brandy too. If you find that the eggnog mixture is too thick, replace the alcohol with apple juice.
- Color - Pastry cream is originally made with egg yolks so the color of classic recipes is not white but a light yellow that comes from the color of egg yolks. If you want you can use a few drops of egg yellow color.
Homemade eggnog recipe
- Slurry - In a small mixing bowl add the cornstarch and ¼ cup milk - combine and set aside
- Combine - In a saucepan, over medium heat, combine the remaining milk, heavy cream, sugar, vanilla extract, cinnamon stick, and nutmeg.
- Simmer - Once the milk comes to an almost boil add the cornstarch slurry. Continue to simmer on medium-low heat until the mixture thickens to a thick pouring consistency.
Pro tip - Cook stirring constantly so it does not stick or burn on the bottom and sides.
- Alcohol - Add the alcohol and remove the cinnamon stick.
- Remove - Pour the mixture into a heatproof jug and let chill in the fridge for at least 2 hours, preferably overnight.
- Serve - When ready to serve - pour into individual serving glasses. Top with more whipped cream (optional)
- Garnish - Sprinkle with freshly grated nutmeg and cinnamon powder.
- Enjoy!
Variations
- Eggless Chocolate Eggnog
- Replace the cornstarch in the recipe with a hot cocoa mix (use my homemade recipe).
- Proceed with the recipe as above.
- Eggless Rich Chocolate Eggnog
- Reduce cornstarch by half and add.
- Add 4 oz /100 grams chocolate pieces to the hot mixture - stir until smooth.
- Chill then serve.
- Add milk to bring to consistency if too thick.
- Eggless Maple Eggnog - Sugar-free Eggnog
- Replace sugar in the recipe with half a cup of maple syrup or honey
- Proceed with the recipe as above.
Tips for Success
- Warm or chilled - My mom served it warm but I serve it chilled. I have had both a well-chilled glass of eggnog as well as a warm spiked eggnog on a cold Christmas night. It's hard for me to pick between the two.
- Spiked or not spiked - there is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn't eggnog if I didn't add the alcohol in there. These days, it's usually not spiked, so the whole family can have the same drink. But Again if you have friends over - go ahead and add some liquor. It's an experience you will enjoy. (makes Christmas even better)
- Cook or uncooked - This is always a controversy. I remember when my grandmother made eggnog she didn't cook it. Back in those days, they weren't afraid of raw eggs, but these days we can't think of drinking uncooked eggs. For me, it's always cooked eggnog. My mom did the same.
- Fresh or fermented - Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It's softer and smoother on the palette. I remember my grandmother's excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
- Dairy or non-dairy - Traditionally, eggnog is made with milk and cream, but you can make it with almond milk, or coconut milk and use coconut whipped cream. In fact, one of my absolute favorite eggnog cocktails among friends was my tropical eggnog - It used coconut milk, pineapple juice, and coconut cream with Malibu.
more Christmas recipes
How long will this eggnog keep?
This eggless nog will keep in the fridge for 5 to 6 days.
What spices work best for eggnog?
Traditionally, cinnamon, nutmeg, and ground ginger are very common. You can also use pumpkin spice, gingerbread spice, or even a sprinkle of garam masala.
What alcohol is used in Eggnog?
Rum, brandy, or bourbon are very commonly used in classic eggnogs.
What else can you do with eggnog?
Eggnog is not just a drink you can add it as a flavor to so many things. For example, try:
Eggnog Yule Log Cake,
Eggnog Cupcakes with Eggnog Buttercream
Printable Recipe
Homemade Eggless Eggnog
Print Pin Rate Share by Email Share on FB Save GrowCalories: 499kcal
Adjust Servings Here: 4 Servings
Description
Celebrate Christmas Eve with delicious eggnog. This eggless eggnog is just as delicious as the classic eggnog. Rich, creamy, custardy and flavored with nutmeg and cinnamon. Have it with or without alcohol or try different flavors like eggless chocolate eggnog, eggless hot cocoa eggnog, eggless sugar-free eggnog
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 cup (500 ml) Whole Milk
- 1 cup (250 ml) Heavy cream
- ⅓ cup (80 ml) Rum or Brandy (optional)
- ½ cup (100 g) Sugar
- 4 tablespoon (60 g) Cornstarch
- 2 tsp Vanilla Extract
- ¼ teaspoon Freshly grated Nutmeg (+ more for garnish)
- 1 Cinnamon stick
- ⅛ teaspoon Cinnamon powder (for garnish)
Instructions
- Slurry - In a small mixing bowl add the cornstarch and ¼ cup milk - combine and set aside
- Combine - In a saucepan, over medium heat, combine the remaining milk, heavy cream, sugar, vanilla extract, cinnamon stick, and nutmeg.
- Simmer - Once the milk comes to an almost boil add the cornstarch slurry. Continue to simmer on medium-low heat until the mixture thickens to a thick pouring consistency. Pro tip - Cook stirring constantly so it does not stick or burn on the bottom and sides.
- Alcohol - Add the alcohol and remove the cinnamon stick.
- Remove - Pour the mixture into a heatproof jug and let chill in the fridge for at least 2 hours, preferably overnight.
- Serve - When ready to serve - pour into individual serving glasses. Top with more whipped cream (optional)
- Garnish - Sprinkle with freshly grated nutmeg and cinnamon powder.
- Enjoy!
Recipe Notes & Tips
Variations
- Eggless Chocolate Eggnog
- Replace the cornstarch in the recipe with a hot cocoa mix (use my homemade recipe)
- Proceed with the recipe as above.
- Eggless Rich Chocolate Eggnog
- Reduce cornstarch by half and add
- Add 4 oz /100 grams chocolate pieces to the hot mixture - stir until smooth
- Chill then serve.
- Add milk to bring to consistency if too thick.
- Eggless Maple Eggnog - Sugar-free Eggnog
- Replace sugar in the recipe with half cup maple syrup or honey
- Proceed with the recipe as above.
Nutrition Information
Calories: 499- kcalCarbohydrates: 46- gProtein: 5- gFat: 27- gSaturated Fat: 16- gCholesterol: 98- mgSodium: 79- mgPotassium: 211- mgFiber: 0- gSugar: 31- gVitamin A: 1120- IUVitamin C: 0.4- mgCalcium: 182- mgIron: 0.1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Lorel
I made this last week and it was a HUGE hit with everyone who tried it! My two grown-up sons claimed it was the best they had ever tasted. I used a mix of brandy and spiced rum (yum) and ground nutmeg instead of fresh. I made the 6 servings recipe (which calls for 6T cornstarch) but needed to add quite a bit of extra milk because it was almost pudding-thick. Maybe the cornstarch should be cut back for larger batches? Next time (and there definitely will be a next time!) I will use only 4T. Thanks for the great recipe.
Veena Azmanov
Thank you, Lorel for the lovely feedback. Happy to hear you and your family enjoyed this recipe.
Danielle
Making it now! Doesn't ll you when to add the cream in though?!
Veena Azmanov
Hey Danielle. Sorry. The milk and cream go in together in the first step. Thanks.
GUNJAN C Dudani
I never thought we could make eggnog at home. This is an interesting recipe. Would love to try it this Christmas.
Veena Azmanov
Thank you, Gunjan
Julie
Wow - six different eggnog recipes! That does seem like a lot, haha. I don't think I've ever even tried eggnog before but with all that heavy cream and sugar I am sure it's DELICIOUS!
Veena Azmanov
Thank you, Julie. Yes, we love eggnog keep trying different flavors