There’s something cozy about sipping a glass of homemade eggnog during the holiday season. While many traditional eggnog recipes use alcohol, this version is made without it—so the whole family can enjoy! With a creamy texture, warm spices, and just the right sweetness, this non-alcoholic eggnog recipe tastes far better than store-bought eggnog and is surprisingly simple to make.
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Here at Idie’s Farm, we love making festive drinks from scratch. Just like my Hot Apple Cider or Homemade Apple Brandy, this holiday treat proves that the best food often comes from your own kitchen—not the grocery store.
Quick Look at This Recipe
- Type: Festive holiday drink
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 2–3 hours
- Total Time: 2 hours 20 minutes
- Storage: 3–4 days in an airtight container
Ingredients You’ll Need
- 6 large egg yolks (from fresh raw eggs or good quality store-bought)
- ¾ cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ teaspoons vanilla extract (or scrape vanilla seeds from 1 whole vanilla bean)
- 1 teaspoon ground nutmeg
- 2 whole cloves
- ⅛ teaspoon cinnamon
- Optional: cinnamon sticks for garnish
Equipment
- Large bowl & medium bowl
- Stand mixer or electric whisk
- Medium saucepan
- Digital thermometer (optional, for precise cooking)
- Large jug or airtight container for storage
Step-by-Step Instructions
In a large bowl, beat together the egg yolk mixture and sugar with a stand mixer or electric whisk until pale and creamy (about 2–3 mins).
In a medium saucepan, combine the whole milk, heavy cream, and warm spices. Cook over medium heat until steaming, but do not boil.
Temper the eggs by slowly drizzling (with a ladle) about half of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
Return everything to the saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon or reaches about 160°F on a thermometer. (Do not let the mixture boil, as this will cause it to curdle.)
Remove from the heat and then strain through a sieve or a mesh strainer into a medium bowl. Finally, stir in the vanilla. (I like to stir in the vanilla after the eggnog has cooled slightly—this keeps the flavor fresh and prevents it from cooking off.)
Pour into a large jug or airtight container and refrigerate for at least 2 hours before serving. To chill faster, place jar into an ice bath.
Tips for Best Results
- Use fresh raw eggs (or pasteurized eggs if you prefer extra safety).
- Make sure to slowly add the milk mixture into the egg mixture, so that you don't wind up with a scrambled egg yolk drink!
- Swap dairy milks for oat milk to make a flavorful drink for anyone avoiding dairy.
- Garnish with cinnamon sticks and freshly grated nutmeg for a festive drink at your holiday party.
Ways to Enjoy Non-Alcoholic Eggnog
- Serve chilled with extra nutmeg sprinkled on top.
- Use as a base in Christmas desserts (like bread pudding or ice cream).
- Pair with Christmas cookies for a holiday party treat.
- Offer alongside alcoholic versions so guests have both options.
FAQ
Is it safe to use raw eggs in homemade eggnog?
This recipe gently cooks the egg yolk mixture to a safe temperature (160°F), so it’s safe to enjoy. For extra assurance, you can use pasteurized eggs.
Can I make this recipe dairy-free?
Yes! Replace whole milk and heavy cream with oat milk or other dairy milks substitutes. The texture will be slightly lighter but still creamy.
How long does homemade eggnog last?
Store in an airtight container in the fridge for 3–4 days. Always stir or shake before serving.
Can I add alcohol to this recipe?
Absolutely. While this is a non-alcoholic version, you can add rum, bourbon, or brandy for a more classic creamy cocktail.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Non-Alcoholic Eggnog Recipe (Easy & Family-Friendly!)
Equipment
- Large bowl & medium bowl
- Stand mixer or electric whisk
- Medium saucepan
- Digital thermometer (optional, for precise cooking)
- Large jug or airtight container for storage
- Printable recipe card (for quick reference at Christmas time!)
Ingredients
- 6 large egg yolks from fresh raw eggs or good quality store-bought
- ¾ cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ teaspoons vanilla extract or scrape vanilla seeds from 1 whole vanilla bean
- 1 teaspoon ground nutmeg
- 2 whole cloves
- ⅛ teaspoon cinnamon
- Optional: cinnamon sticks for garnish
Instructions
- In a large bowl, beat together the egg yolk mixture and sugar with a stand mixer or electric whisk until pale and creamy (about 2–3 mins).
- In a medium saucepan, combine the whole milk, heavy cream, and warm spices. Cook over medium heat until steaming, but do not boil.
- Temper the eggs by slowly drizzling (with a ladle) about half of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Return everything to the saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it coats the back of a spoon or reaches about 160°F on a thermometer. (Do not let the mixture boil, as this will cause it to curdle.)
- Remove from heat and then strain through a sieve or a mesh strainer into a medium bowl. Finally, stir in the vanilla. (I like to stir in the vanilla after the eggnog has cooled slightly—this keeps the flavor fresh and prevents it from cooking off.)
- Pour into a large jug or airtight container and refrigerate for at least 2 hours before serving. To chill faster, place jar into an ice bath.
Notes
- Use fresh raw eggs (or pasteurized eggs if you prefer extra safety).
- Make sure to slowly add the milk mixture into the egg mixture, so that you don't wind up with a scrambled egg yolk drink!
- Swap dairy milks for oat milk to make a flavorful drink for anyone avoiding dairy.
- Garnish with cinnamon sticks and freshly grated nutmeg for a festive drink at your holiday party.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
