Non-alcoholic holiday eggnog

Prep: 5 mins

Cook: 60 mins

Chill Time: 4 hrs

Total: 5 hrs 5 mins

Servings: 12 to 16 servings

Nutrition Facts (per serving)





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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For many holiday and Christmas celebrations, eggnog is an essential festive beverage. But because of raw eggs and alcohol, families may shy away from the creamy drink. However, there is no need to fear raw eggs in this recipe, as the eggs are gently cooked to kill any potential bacteria.1 And because it is alcohol-free, everyone can enjoy this quintessential Christmas drink. Consider making a big batch of this eggnog to enjoy throughout the holiday season.

For any adults who do choose to partake in alcohol, add liquor to individual mugs or half of the batch of eggnog. Brandy is the most traditional alcoholic add-in for eggnog, but if you prefer, you could try a mix of dark rum and cognac; another option is bourbon.


  • 6 large eggs

  • 2 large egg yolks

  • 1/2 cup plus 2 tablespoons sugar

  • 1/4 teaspoon salt

  • 4 cups whole milk

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon grated nutmeg

  • 1/4 cup heavy cream

  • Additional grated nutmeg, garnish

Steps to Make It

  1. Gather the ingredients.

  2. Combine the eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.

  3. Continue whisking while pouring the milk in a slow, steady stream until completely incorporated.

  4. Place the pan over the lowest possible heat setting; stir the mixture continuously until an ‚Äčinstant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon.1 Be patient—this should take about 45 to 60 minutes.

  5. Once the mixture has thickened, strain it through a fine sieve into a large bowl to remove any possible small cooked bits of egg.

  6. Add the vanilla extract and nutmeg, stirring to combine.

  7. Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate the egg custard mixture to fully chill the eggnog, at least 4 hours or up to 3 days.

  8. When ready to serve, pour the heavy cream into a bowl and whip until it forms soft peaks. Fold the whipped cream into the cold custard mixture until combined.

  9. Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. If anyone is adding alcohol to their glass, make sure to leave some room.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.1


  • While tempting, avoid turning up the heat to speed up cooking the egg mixture; the increased heat will cook the eggs, leaving you with a chunky instead of a smooth beverage.
  • If you have a lot of drinkers, it may be helpful to use two types of cups or add a cute garnish to the boozy eggnogs so that no one gets confused.

For the rest of this article please go to source link below.


By Peggy Trowbridge Filippone

Peggy wrote for The Spruce and contributed articles and recipes dedicated to all things home cooking for more than 18 years. She has written a cookbook, several news columns, and is a consultant for leading kitchen product manufacturers. 


  • Cookbook author
  • Hosted food forums on multiple digital platforms
  • Developed thousands of recipes


Peggy's expertise lies in her development of thousands of recipes focused on all aspects of home cooking. She has written news columns about cooking as well as hosted and participated in various food forums on several services over the past 20 years, including Usenet, Prodigy, GEnie, Delphi, and National Videotex Network. She also works as a consultant for kitchen products and cookbook authors.


Awards and Publications

(Source:; July 30, 2021;
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