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Non-Alcoholic Eggnog Recipe

Store-bought eggnog is fine but homemade is better! This non-alcoholic eggnog is excellent and doesn't come with the concern of consuming raw eggs. Yes, this means that making the eggnog is a lengthier process, but each sip is well worth it. The eggs in this recipe are gently cooked so you don't miss out on the richness they provide, but they are used to make a custard-like base for the eggnog along with milk, sugar, vanilla, and warm spices. Then the base is strained, chilled and all you have to do before serving is add the cream for an additional layer of richness. The spices come through nicely in each sip, the sweetness level is just right, the eggnog is milky, creamy, delectable and tastes like the holidays. The recipe also yields sixteen servings so you should have more than enough for family and friends. 

Total Time:  5 hours (it's worth it!)

Active Time: 1 hour

Non-Alcoholic Eggnog Ingredients

Serves 14-16

  • 4 cups whole milk

  • 6 large eggs, at room temperature

  • 2 large egg yolks, at room temperature

  • ½ vanilla bean, scraped

  • ½ cup granulated sugar

  • Pinch of sea salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • ¼ cup heavy cream, chilled

  • Cinnamon sticks, ground cinnamon, and or ground nutmeg, for garnish

     

Non-Alcoholic Eggnog Directions

  1. Heat the milk in a small saucepan over medium-low until warm, not hot. Do not boil.

  2. Set the milk aside.

  3. Add the eggs and egg yolks to a medium saucepan with the vanilla, sugar, and salt. Whisk.

  4. Continue to whisk as you slowly add the warm milk.

  5. Turn the burner on to low heat and place an instant-read thermometer into the saucepan.

  6. Continuously whisk until the thermometer registers 160 degrees F or until the mixture coats the back of a spoon. This should take about 45 minutes.

  7. Strain the mixture through a fine sieve.

  8. Transfer to a pitcher before adding the cinnamon, nutmeg, and cloves. Whisk.

  9. Cover and refrigerate for at least 4 hours.

  10. Right before serving, whisk the cold heavy cream until soft peaks form. This can be done by hand or with an electric mixer.

  11. Fold into the eggnog base until combined.

  12. Pour into chilled glasses.

  13. Garnish with a cinnamon stick, a dusting of cinnamon, and/or nutmeg.

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