This homemade non-alcoholic eggnog is pure holiday comfort in a glass. Thick, creamy, and sweet with just the right touch of nutmeg, it's a dessert-style drink everyone can enjoy...kids, grandkids, and grown-ups alike.
Serve it chilled after Christmas dinner or set out a pitcher with cookies for a cozy holiday treat. Top it with whipped cream and cinnamon sticks, and it feels like Christmas!
For a quick holiday appetizer, don't miss my White Chocolate Party Mix - it comes together in minutes and makes a big batch.
Homemade non-alcoholic eggnog is made with eggs, sugar, whole milk, evaporated milk, half & half, vanilla, and nutmeg. Thick, creamy, and perfect for Christmas! Serve chilled with whipped cream or cinnamon sticks.
Why You'll Love This Homemade Eggnog
- Rich and creamy like a holiday dessert. It's a classic Christmas beverage (more like a dessert!). No alcohol needed.
- Family-friendly. A non-alcoholic eggnog everyone can sip, from toddlers to Pawpaw.
- Classic Christmas flavor. Warm vanilla and nutmeg bring that old-school holiday taste.
- Made from scratch. Thick, luxurious, and so much better than store-bought cartons.
- Easy to make. Homemade eggnog only needs about 1015 minutes on the stove, just long enough to warm everything to 160°. The rest of the magic happens in the fridge while it chills.
- Perfect for gatherings. Makes a big batch, so it's great for parties, potlucks, or Christmas Eve at home.
If you're planning a holiday menu, don't miss my Chocolate Chess Pie for a sweet treat after dinner!
Ingredient Notes and Photo
This non-alcoholic eggnog comes together with simple, classic ingredients to make the richest holiday drink you've ever sipped.
- Eggs - The base of the eggnog, eggs also give eggnog its rich, silky, custard-like texture.
- Sugar - just the right amount of sweetness. Not overly sweet but just enough to make it a treat.
- Whole milk - Gives the eggnog its classic creamy body. Whole milk keeps it smooth without being too heavy.
- Half and half - Adds that luscious final creaminess - the part that makes this feel like a true dessert in a glass.
- Evaporated milk - Makes the eggnog extra rich and velvety without overpowering sweetness. This is your secret weapon for restaurant-quality texture.
- Vanilla extract - Use a high-quality vanilla; it's a hallmark flavor in this recipe.
- Nutmeg - The signature flavor of eggnog. Freshly ground nutmeg has the strongest aroma, but any ground nutmeg will do.
If you're serving my chicken and sausage jambalaya for a holiday gathering, pair it with my Non-Alcoholic Eggnog for a cozy Christmas finish. It's sweet, smooth, and cools everything down in the best way, hun.
How to Make Homemade Eggnog without Alcohol
1. Combine eggs and sugar. Stir in whole milk, vanilla extract, and nutmeg.
2. In a bowl, combine half and half with the evaporated milk.
3. Heat the egg mixture to 160F.
4. Stir in the evaporated milk mixture.
5. Let cool slightly and test test.
6. Pour the eggnog into an airtight container and refrigerate until chilled (or overnight).
Garnish with whipped cream, cinnamon sticks, and nutmeg!
Fun Ways to Serve Eggnog
Dress up your non-alcoholic eggnog to make it extra festive:
- With Whipped Cream & Nutmeg: A classic topping that makes each glass look and taste like a dessert.
- Cinnamon Stick Stirrer: Adds warmth and a pretty touch for holiday gatherings.
- Warm & Cozy: Heat it gently (don't boil) for a comforting Christmas-morning treat.
- Chilled Over Ice: Great for parties or when you want something creamy and refreshing.
- Cookie Pairing: Serve with sugar cookies, gingerbread, or shortbread for a simple holiday dessert.
- Mini Party Servings: Pour into small punch cups or espresso glasses for a cute, party-friendly presentation.
If you want something sweet to serve alongside this non-alcoholic eggnog, my Sock It to Me Cake is the perfect match! It's cozy, cinnamon-spiced, and made for the holidays.
How to Store it (keep it fresh)
Homemade non-alcoholic eggnog keeps best in a sealed, airtight container in the refrigerator. Because it's made with cooked eggs and dairy, it should be enjoyed within 34 days for the freshest flavor and creamiest texture. Give it a good stir before serving because it naturally thickens as it chills, and a quick whisk brings it right back to that silky-smooth consistency.
Recipe FAQs
Curdling usually happens when the heat gets a little too high or the mixture isn't stirred constantly. Eggnog is basically a gentle custard, so it needs slow heat and steady whisking. If it starts to look grainy, take it off the heat and whisk hard; sometimes it'll smooth back out.
You sure can. Keep the heat on medium-low and stir constantly. When the mixture thickens slightly and coats the back of a spoon - leaving a clean line when you run your finger through it - it's right around 160°F and safe to use. Just don't let it simmer or boil.
Your non-alcoholic eggnog stays fresh for 3-4 days in the refrigerator when stored in an airtight container. Give it a good stir before serving because it thickens as it chills.
Freshly grated nutmeg is best, but ground cinnamon will work in a pinch. It changes the flavor slightly, but it still tastes festive.
More Festive Holiday Recipes
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If you tried this Homemade Eggnog, please rate and review it below so I know how it turned out.
Recipe
Homemade Non-Alcoholic Eggnog Recipe
Ingredients
- 12 eggs
- 1-¼ cups sugar
- 4 cups whole milk
- 2 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 2 cups evaporated milk
- 2 cups half and half
Optional Garnish
- Whipped cream
- Cinnamon sticks
- Dash nutmeg
Instructions
- Combine eggs and sugar in a medium bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
- In a separate bowl, stir evaporated milk and half and half until combined. Set aside.
- Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160F on a candy thermometer, (or an instant read thermometer) remove from heat and slowly whisk in evaporated milk mixture.
- Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate until thoroughly chilled or overnight.
- Serve in mugs and garnish with whipped cream, cinnamon sticks, and/or a dash of nutmeg, if desired.
Notes
- Stir constantly for the smoothest texture. Homemade eggnog is basically a custard...constant stirring keeps it silky and prevents the eggs from curdling.
- Use medium-low heat only. Higher heat can take it from creamy to scrambled in a heartbeat, sha. Slow and steady makes the best nog.
- 160°F is your magic number. This is the safe temperature for eggs and the point where your mixture thickens just enough without overcooking.
- Add the evaporated milk mixture off the heat. Pour it in slowly while whisking so everything blends smooth and creamy.
- Taste before chilling. The flavor is mild when warm, so this is the perfect time to add an extra dash of sugar or nutmeg if you like it bolder.
- Chill overnight for best flavor. Letting it rest makes the spice deepen and gives your non-alcoholic eggnog that rich, holiday-sweet finish.
- Stir well before serving. Eggnog thickens in the fridge, so give it a good stir (or a quick whisk) before pouring.
- Serve in small glasses. It's rich, sweet, and creamy...a little goes a long way, especially at holiday gatherings.
- The number of servings you end up with depends on the size containers you serve it in.
- Nutrition information does not contain toppings or garnishes.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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