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.
Recently, my son asked me to make eggnog for his friends because they had never heard of 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 the 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.
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 eggs? Right?
About this recipe
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. Aint' that a treat?
Ingredients and substitutes
- Whole milk - I use 3% whole milk but, almond or coconut milk would be delicious 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 French vanilla instant 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.
Step by step instructions (pin)
- In a small mixing bowl add the cornstarch and ¼ cup milk - combine and set aside
- In a saucepan, combine the remaining milk, cream, sugar, vanilla extract, cinnamon stick, and nutmeg
- Heat over medium-low heat stirring often to prevent it from burning at the bottom.
- Once the milk comes to an almost boil add the cornstarch mixture.
- Let come to a boil then reduce heat immediately
- Cook stirring constantly so it does not stick or burn on the bottom and sides.
- It is important to cook on low so the cornstarch cooks and thickens.
- You want it thick enough to coat the back of your spoon.
- Add the alcohol and remove the cinnamon stick.
- Pour the mixture into a heatproof jug and let chill in the fridge for at least 2 hours, preferably overnight.
- When ready to serve - pour into individual serving glasses
- Top with more whipped cream (optional)
- Sprinkle with freshly grated nutmeg and cinnamon powder.
- Enjoy!
Flavored eggnog
- 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.
Frequently asked questions
This Eggless nog will keep in the fridge for 5 to 6 days.
Traditionally, cinnamon, nutmeg, and ground ginger are very common. You can also use pumpkin spice, gingerbread spice, or even a sprinkle of garam masala.
Rum, brandy or bourbon are very commonly used in classic eggnogs
Eggnog is not just a drink but you can add it as a flavor to so many things. Try
Eggnog Yule Log Cake,
Eggnog Cupcakes with Eggnog Buttercream
more holiday drinks
- Bailey's Irish Cream or Butterscotch Irish Cream
- Homemade Mulled wine
- Caramel Eggnog
- Cherry Eggnog or Maple Eggnog
- Hot Chocolate Eggnog or Rich Chocolate Eggnog
- Hot Chocolate Recipe with Real chocolate
- Kahlua Chocolate Milkshake
- Strawberry Vodka Cocktail or cranberry margarita
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Homemade Eggless Eggnog
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Video
Ingredients
- 2 cup (500 ml) Whole Milk
- 1 cup (250 ml) Fresh cream
- â…“ cup (80 ml) Rum or Brandy optional
- ½ cup (100 g) Sugar
- 4 tbsp (60 g) Cornstarch
- 2 tsp Vanilla Extract
- ¼ tsp Freshly grated Nutmeg + more for garnish
- 1 Cinnamon stick
- â…› tsp Cinnamon powder for garnish
Instructions
- In a small mixing bowl add the cornstarch and ¼ cup milk - combine and set aside
- In a saucepan, combine the remaining milk, cream, sugar, vanilla extract, cinnamon stick, and nutmeg
- Heat over medium-low heat stirring often to prevent it from burning at the bottom.
- Once the milk comes to an almost boil add the cornstarch mixture.
- Let come to a boil then reduce heat immediately
- Cook stirring constantly so it does not stick or burn on the bottom and sides.
- It is important to cook on low so the cornstarch cooks and thickens.
- You want it thick enough to coat the back of your spoon.
- Add the alcohol and remove the cinnamon stick.
- Pour the mixture into a heatproof jug and let chill in the fridge for at least 2 hours, preferably overnight.
- When ready to serve - pour into individual serving glasses
- Top with more whipped cream (optional)
- Sprinkle with freshly grated nutmeg and cinnamon powder.
- Enjoy!
Recipe Notes
VariationsÂ
- Eggless Chocolate EggnogÂ
- Replace the cornstarch in the recipe with a hot cocoa mix (use my homemade recipe)
- Proceed with the recipe as above.
- Eggless Rich Chocolate EggnogÂ
- 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
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
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