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Oh, my…., this holiday eggnog is so rich and flavorful and just perfect for our Christmas Eve when we open a few gifts. We made non alcoholic eggnog so the little ones can enjoy it as well. If you like eggnog, you will also like our eggnog tart.
What Does Eggnog Taste Like?
I love this eggnog! Eggnog is sometimes called milk punch. It tastes like a rich, vanilla milkshake but not as thick. A vanilla bean and a healthy measure of vanilla extract add amazing flavor without the cloying over-sweetness of the commercial eggnogs.
Here’s What You Need to Make Non Alcoholic Eggnog:
Take a look in your fridge and pantry….I bet you have everything you need to make a batch of eggnog. Except maybe the vanilla bean, if you don’t have this luxury ingredient you can omit it and the eggnog will still be delicious.
- Eggs. The eggs give this drink a rich, silky texture, and cooking the eggnog helps thicken it and removes any safety concerns.
- Sugar. Just enough granulated sugar to make this taste like a treat but doesn’t make it too sweet.
- Cornstarch. Helps thicken the eggnog a bit more and makes it feel like there is cream in the drink.
- Whole milk. You can use reduced-fat but it won’t be quite as rich.
- Vanilla bean. Gives an extra dose of vanilla flavor
- Whole cloves, cinnamon stick, and nutmeg. Adds warm spices and makes the drink taste like the holidays.
- Pinch of salt. Enhances and balances the flavors.
- Vanilla extract. Another flavor enhancer that really makes a difference.
How to Thicken Eggnog:
This rich, creamy eggnog tastes as if it is made with heavy cream. Actually, it doesn’t have any cream in it as it is made from eggs and whole milk. This holiday drink gets thickened with the help of eggs and a little bit of cornstarch.
Cooking the eggs will help thicken the drink quite a bit. But we also added a measure of cornstarch for just the right texture to resemble heavy cream.
Is There Alcohol in Eggnog?
This recipe is non-alcoholic. Eggnog is frequently spiked with bourbon, rum or brandy at serving time, however, I personally enjoy it plain as a virgin-eggnog.
When made alcohol-free everyone can enjoy it. For those folks that like a boozy flavor to their eggnog they can spike their individual glass of eggnog. Yes, second helpings are allowed! ?
How to Make Non-Alcoholic Eggnog:
This is a brief ‘how-to’ overview, be sure to scroll to the bottom of the post for the recipe and the full instructions. This is so good you might want to make a double batch!
- Scrape the seeds out of the vanilla bean pod and set aside.
- Add the eggs to a mixing bowl and beat well. Add the sugar, cornstarch, and milk, mix to combine.
- Pour the mixture into the top portion of the double-boiler and add the scraped pod of the vanilla bean, the whole cloves, cinnamon stick and the pinch of salt.
- Cook the mixture, stirring constantly until it thickens slightly, it should barely coat the back of a spoon. Be patient, this will take about 20-25 minutes.
- Remove the top portion of the double-boiler to the counter-top, remove and discard the vanilla bean pod, cloves and cinnamon stick and add the vanilla extract.
- In a small dish, combine 1/4 cup of the eggnog mixture and the reserved vanilla bean seeds. Whisk to break up the seeds, then stir into the eggnog mixture, stirring to combine well. Transfer the eggnog to a pitcher or jar and allow it to cool for 15 minutes then refrigerate until cold. Serve with a grating of nutmeg.
Pro Tip:
For a smooth, creamy lump-free beverage, pour the eggnog through a fine-mesh strainer to remove any small bits of egg that may be remaining.
More tips for success:
- Why risk a scorched eggnog! We recommend using a double-boiler to cook the eggnog. If you do not own a regular double-boiler, create a make-shift by setting a heat-proof bowl over a saucepan that has 2-inches of water in it. The upper bowl should not touch the water in the bottom pan. Bring the water to a boil, then reduce to low and simmer while making the eggnog.
- If you like your drink a bit sweeter, wait until the mixture cooks for a while then give it a taste test. Add additional sugar if desired.
Is this Holiday Eggnog high in fat and calories?
Although this eggnog is thick and tasty like it has a full-fat cream it actually contains only whole milk. Yes, there is a hefty dose of calories in a glass of this virgin eggnog but it is Christmas-time. Enjoy!
Are There Raw Eggs in this Eggnog?
Not in this recipe. There are two versions of eggnog:
- One is the traditional method of mixing raw eggs with milk and flavorings.
- The second version is a custard-type with eggs, milk, and sometimes a little cornstarch. It gets cooked to thicken it slightly and then cooled before drinking.
Our eggnog is the cooked version and we have added the scraped seeds from a vanilla bean which enhances the flavor. A few gratings of fresh nutmeg on top of each serving is a must!
Make a double batch of this non alcoholic eggnog and fill an ice cube tray with a portion and freeze it. A frozen cube of eggnog will keep your drink cold and as it melts it will not dilute your drink like a water-made ice cube.
Merry Christmas Everyone! ♥️
More Drink Recipes
- Lavender Lemonade
- Strawberry protein smoothie
- Orange creamsicle soda
- Non-alcoholic eggnog
- Blackberry strawberry smoothie
- 16 Favorite Refreshing Beverage Recipes
For more ideas on holiday beverages see:
- Hot Spiced Apple Cider. The whole house will smell like Christmas when you make this drink.
- Decadent Hot Chocolate. This hot chocolate is like drinking a candy bar. it is rich, creamy, and ultra-thick. Pour a small espresso sized cup of this
- Homemade hot chocolate. More like regular hot chocolate so you can drink a whole mug.
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Holiday Eggnog
If you make this recipe, please leave a star rating and comment.
Ingredients
- 6 large eggs
- 2/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 5 cups whole milk
- 1 vanilla bean, split and seeds removed (reserve the seeds)
- 4 whole cloves
- 1 cinnamon stick
- 1 pinch salt
- 1 teaspoon vanilla extract
- Reserved vanilla bean seeds
- Fresh nutmeg gratings
Instructions
- Set up a double-boiler with 2-inches of water in the bottom pan, not touching the bottom of the top pan. Bring the water to a boil, then reduce to low and simmer while making the eggnog.
- Add the eggs to a mixing bowl and beat well. Add the sugar, cornstarch and milk, mix on low speed to combine.
- Pour the mixture into the top portion of the double-boiler and add the scraped pod of the vanilla bean, the whole cloves, cinnamon stick and the pinch of salt. Cook, stirring constantly, until the mixture thickens slightly, it should barely coat the back of a spoon, about 20-25 minutes.
- Remove the top portion of the double-boiler to the counter-top, remove and discard the vanilla bean pod, cloves and cinnamon stick and add the vanilla extract.
- In a small dish, combine 1/4 cup of the eggnog mixture and the reserved vanilla bean seeds. Whisk to break up the seeds, then stir into the eggnog mixture, stirring to combine well. Transfer the eggnog to a pitcher or jar and allow it to cool for 15 minutes then refrigerate until cold. Serve with a grating of nutmeg.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was originally posted on December 21, 2015. We updated the photos and added some tips. We left one of the original photos below.
This recipe sounds delicious and I’m wondering how long this will keep. My little grandson loves eggnog and I would love to give them a bottle to store in their refrigerator. He loves it so much, I doubt this will be a concern, but thought I’d ask. Thank you and happy holidays everyone!
You can keep it in the fridge for three days but you can also freeze it. We have frozen it in ice cube trays which makes it easy to thaw or to use as flavorful ice cubes.
Your eggnog recipe looks fantastic! Definitely something I’d like to make next year 🙂
This is a great recipe, Sabrina…..Merry Christmas!
I didn’t make eggnog this year — should have. Thing is, mine’s one of those raw egg ones, and they really do need to age in order to be safe. So I should make this! Fast and easy to make. Thanks! Happy Holidays, and see you next year!
Thanks, John….I was reading that it is the rum in the egg nog that makes the raw eggs safe. Also, it is the rum (or whatever booze used) that is the “Nog” part making an egg drink into an eggnog…interesting bit of trivia.
Merry Christmas, enjoy!