After years of disappointing store-bought eggnogs, I finally perfected this homemade alcohol-free eggnog recipe that has become our family's holiday tradition. Rich, creamy and perfectly spiced, this eggnog is so good you won't believe it's non-alcoholic!
I've tested this recipe dozens of times until it was just right: smooth enough to please the adults and alcohol-free so the kids can enjoy it, too. The best part? It takes just 25 minutes of active time, and you can make it days ahead.
Guests always ask for the recipe, and now I'm sharing my secret with you!
Why I Love This
- Restaurant-Quality Results: This homemade eggnog tastes like something from a high-end holiday event—rich, velvety, and perfectly balanced.
- Family-Friendly: Since it's alcohol-free, everyone from grandparents to children can enjoy this festive treat together.
- Make-Ahead Convenience: Prepare it up to 3 days in advance, making holiday entertaining stress-free.
- Customizable: Easily adjust the sweetness and spice levels to suit your taste preferences.
- Safer Option: Our recipe uses a gentle cooking method that eliminates concerns about raw eggs while maintaining that classic eggnog texture.
- Perfect for Gatherings: Scale up easily to serve holiday parties or intimate family gatherings.
- Better Than Store-Bought: Once you taste this homemade version, you'll never go back to commercial eggnog again!
Ingredients
I've carefully selected these ingredients to create the perfect balance of richness and flavor. The egg yolks provide that luxurious custard-like base, while the combination of cream and milk creates the ideal silky texture. Whole spices (cinnamon sticks and cloves) infuse gently without overpowering, and freshly grated nutmeg adds that distinctive eggnog warmth.
The optional Lyre's American Malt brings complexity without alcohol, making this a treat everyone can enjoy without compromising on that traditional eggnog character.
- 6 egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream (also called thickened cream)
- 2 cups whole milk
- 2 cinnamon sticks
- 2 whole cloves
- ½ teaspoon freshly grated nutmeg (plus more for garnish)
- ½ teaspoon pure vanilla extract
- 30ml (1oz) Lyre's American Malt per serving (optional)
- Whipped cream for topping (optional)
- Ground cinnamon for garnish (optional)
Equipment
- Medium Saucepan – For gently heating the milk and cream mixture without scorching.
- Whisk – Essential for creating a smooth, clump-free base and incorporating air into the egg mixture.
- Electric Mixer or Stand Mixer (recommended) – Makes the egg and sugar creaming process much easier and produces a lighter result.
- Cooking Thermometer – To ensure the mixture reaches the food-safe temperature of 160°F without overcooking.
- Fine Mesh Strainer – Catches any small bits of cooked egg for the smoothest possible texture.
- Large Bowl – For tempering the egg mixture.
- Glass Pitcher or Container – For chilling and storing your eggnog.
- Measuring Cups and Spoons – For precise ingredient measurements.
How To Make
- First, whisk the egg yolks and sugar together in a large bowl until the mixture becomes pale yellow and creamy, about 3-4 minutes. In a medium saucepan over low-medium heat, combine the cream, milk, nutmeg, cinnamon sticks, and cloves, stirring until the mixture is steaming but not boiling.
- Next, slowly add about half of the warm milk mixture to the egg mixture one spoonful at a time, whisking constantly to prevent the eggs from cooking. Then pour this tempered egg mixture back into the saucepan with the remaining milk mixture, remove the cinnamon sticks and cloves, and cook over low heat while whisking until it thickens slightly and coats the back of a spoon (about 3-5 minutes).
- Remove from heat, stir in the vanilla extract, and pour into a glass pitcher. Cover and refrigerate until thoroughly chilled, at least 1 hour or overnight for best flavor. When ready to serve, pour into glasses, add Lyre's American Malt if desired, and top with whipped cream and a sprinkle of cinnamon or nutmeg.
Substitutions
- Dairy-Free Option: Replace the milk and cream with a combination of full-fat coconut milk and almond milk for a dairy-free version.
- Sugar Alternatives: Substitute the granulated sugar with maple syrup, honey, or coconut sugar for different flavor profiles. Start with about ¼ cup and adjust to taste.
- Egg Alternatives: For those with egg allergies, try using 2 tablespoons of cornstarch mixed with a little cold milk as a thickener instead of egg yolks.
- Spice Variations: Experiment with adding a pinch of cardamom, star anise, or a small piece of fresh ginger for unique flavor twists.
- Non-Alcoholic Spirits: If Lyre's American Malt isn't available, try other non-alcoholic alternatives like Ritual Zero Proof Whiskey Alternative or Monday Zero Alcohol Whiskey.
- Sweeter Version: For a dessert-like treat, add 2 tablespoons of caramel sauce before chilling.
- Chocolate Variation: Stir in 2 tablespoons of cocoa powder or melted chocolate for a chocolate eggnog.
Pro Tips
- Use Fresh Ingredients: The fresher your eggs, cream, and spices, the better your eggnog will taste.
- Don't Skip the Tempering: Gradually warming the eggs prevents them from scrambling and ensures a smooth texture.
- Watch Your Temperature: Use a thermometer to avoid overheating, which can cause curdling or an eggy taste.
- The Spoon Test: If you don't have a thermometer, your eggnog is ready when it coats the back of a spoon and you can draw a line through it with your finger.
- Chill Thoroughly: Eggnog tastes significantly better when properly chilled for at least 3-4 hours.
- Freshly Grate Your Nutmeg: Pre-ground nutmeg doesn't compare to freshly grated in terms of aroma and flavor.
- Adjust Thickness: If your chilled eggnog is too thick, blend in 1-2 tablespoons of milk until you reach your desired consistency.
- Strain Twice: For ultra-smooth eggnog, strain once after cooking and again after chilling.
- Presentation Matters: Serve in clear glasses to showcase the creamy color and garnishes.
FAQ
Yes! Since the eggs are cooked to 160°F, this eggnog is safe for everyone to enjoy, including children, pregnant women, and the elderly.
If your eggnog has an eggy taste, you may have overheated it. Keep the temperature below 170°F and make sure to temper the eggs properly.
Absolutely! Simply add your preferred spirit (rum, bourbon, or brandy) to individual servings. Use approximately 1-2 ounces per serving depending on your taste preference.
When properly cooked, the eggnog should coat the back of a spoon. Remember that it will thicken considerably more as it cools.
Tempering gradually raises the temperature of the eggs, preventing them from scrambling when added to the hot milk mixture.
Yes! Enhance store-bought eggnog by adding fresh spices, a splash of vanilla extract, and topping with freshly whipped cream and grated nutmeg.
If your eggnog curdles slightly, strain it through a fine-mesh sieve and then blend until smooth. If it's severely curdled, it's best to start over.
Yes, you can use 2% milk instead of whole milk and replace half the heavy cream with half-and-half for a lighter version.
Eggnog is essentially a drinkable custard. The main difference is the consistency – eggnog is thinner so it can be sipped.
Yes! Substitute the eggs with 1 can of full-fat coconut milk plus 2 tablespoons of cornstarch as a thickener, and use plant-based milk instead of dairy.
Related
Looking for other recipes like this? Try these:
Homemade Alcohol-Free Eggnog Recipe
Ingredients
- 6 egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream also called thickened cream
- 2 cups whole milk
- 2 cinnamon sticks
- 2 whole cloves
- ½ teaspoon freshly grated nutmeg plus more for garnish
- ½ teaspoon pure vanilla extract
- 30 ml 1oz Lyre's American Malt per serving (optional)
- Whipped cream for topping optional
- Ground cinnamon for garnish optional
Instructions
- First, whisk the egg yolks and sugar together in a large bowl until the mixture becomes pale yellow and creamy, about 3-4 minutes. In a medium saucepan over low-medium heat, combine the cream, milk, nutmeg, cinnamon sticks, and cloves, stirring until the mixture is steaming but not boiling.
- Next, slowly add about half of the warm milk mixture to the egg mixture one spoonful at a time, whisking constantly to prevent the eggs from cooking. Then pour this tempered egg mixture back into the saucepan with the remaining milk mixture, remove the cinnamon sticks and cloves, and cook over low heat while whisking until it thickens slightly and coats the back of a spoon (about 3-5 minutes).
- Remove from heat, stir in the vanilla extract, and pour into a glass pitcher. Cover and refrigerate until thoroughly chilled, at least 1 hour or overnight for best flavor. When ready to serve, pour into glasses, add Lyre's American Malt if desired, and top with whipped cream and a sprinkle of cinnamon or nutmeg.
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