Non-Alcoholic Eggnog

Not sure how things are in your house, but when the holiday season comes around, eggnog takes a welcomed spot in our fridge.

Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef

Dustin seems to have some sort of eggnog radar when we are grocery shopping.  I know it’s the holiday season, not when the leaves start changing and the weather gets colder, but when Dustin excitedly points out the eggnog in the refrigerated section of our supermarket.  Without fail, he will spot it.  Have no fear.

While I can get my eggnog fix after only a glass or two, Dustin could brush his teeth with the stuff and it’d never get old.  Guess it’s the kid in him. And, yes, I love him for it.

Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef

For years, I’ve been saying I’d make Dustin some homemade eggnog.  But, every year, Dustin finds it too hard to wait for me to buy all the ingredients and make it on my own.  Well, that and because I always seem to push off making it.

Well, ladies and gentlemen, this year was different.  This year, I made my husband some homemade non-alcoholic eggnog.  And it was good.

Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef
Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef
Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef
Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef

Making non-alcoholic eggnog is actually quite simple.  You probably have most, if not all, the ingredients you need already sitting in your fridge or pantry.

What I liked about making my own is that I can control the flavors.  I get to add just the right touch of cloves, cinnamon and nutmeg.  Plus, the eggnog is super creamy and delicious…it just tastes better.  As Dustin happily put it, this eggnog was “extra ‘noggy.”  And we all agreed.

Try it — you’ll understand.

Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef
Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef
Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef

Word to the wise: If you’re looking to serve several people or want extra for yourself, double or triple this recipe.  I foolishly made just enough for two servings and, well, needed to make more.  A lot more.

Non-Alcoholic Eggnog recipe and images by Lacey Baier, a sweet pea chef

Happy holidays!

Non-Alcoholic Eggnog
Prep time
Cook time
Total time
This is the best non-alcoholic eggnog recipe I've ever had. Rich, creamy and smooth, it's soooo yummy! Makes 2 servings.
Recipe type: Easy
Serves: 2
  • 2 cups milk
  • ¼ cup sweetened, condensed milk
  • ½ tsp. ground cinnamon
  • 5 whole cloves
  • 4 egg yolks
  • ½ cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 tsp. freshly grated nutmeg, plus more for garnish
  • 1 tsp. vanilla extract
  1. Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil. Careful not to allow a rolling boil.
  2. In a medium bowl, combine the eggs and sugar. Beat eggs using a stand mixer, electric mixer or by hand until lightened in color and fluffy.
  3. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk mixture is in the egg mixture, pour it all back into the sauce pan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened. You will know it's thick when you can leave a clean line on the back of a spoon (see picture above).
  4. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil.
  5. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer.
  6. Serve cold. Garnish with additional grated nutmeg if desired.




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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

24 comments… add one

  1. Dustin Stevens-Baier December 31, 2010, 11:30 am

    This was so good. Best eggnog I have ever had. Thanks for making it for me :)

  2. Zach December 31, 2010, 10:45 pm

    Extra Noggy! Awesome. Miss you guys!

  3. Charles - Alcoholism help February 9, 2011, 6:18 am

    Great, for a recovering alcoholic like me, to have access to non-alcoholic drink recipes.


  4. Aubrey Wellington May 16, 2011, 10:44 am

    I was wondering which milk you are suppose to use. In one place it says sweetened condensed and then in directions it says evaporated. So i was wondering which to use.

    I cant wait to make this! Looks so yummy

    1. lacey - a sweet pea chef May 18, 2011, 9:14 pm

      Ooops! I am SO sorry — thanks for the heads up on that error. Definitely condensed milk, not evaporated milk.

  5. Krysta Perkins July 26, 2011, 1:11 am

    I’m super excited about trying this recipe out! My husband must have the same eggnog “radar” yours does! By the time winter rolls around, he practically lives off the stuff. This will be perfect with practicing my cooking and saving us money since he drinks so much of it.

    I signed up to your blog and have been exploring all night. This is just amazing. Thanks so much!

    1. lacey - a sweet pea chef July 26, 2011, 4:21 pm

      You’re so very welcome, Krysta! I hope you and your husband enjoy the eggnog recipe. Thanks for signing up. I hope to see you around :)

  6. Haley December 30, 2011, 12:24 pm

    This was my first time making eggnog and let me tell you it did not disappoint. It tasted just like the eggnog at my hometowns little dairy. I had some my friend made a couple days after I made mine and hers was no where as good. MMMM! Thank you!

  7. James March 6, 2012, 6:59 pm

    Burned the first attempt :( and worse it was a double batch =(
    I’ll get back to you.

  8. kristen March 27, 2012, 5:12 am

    WOW!!!!! That was great….. i loved it!!!! thank you soooo much for the recipe :D

  9. Renee December 5, 2012, 11:11 am

    Tasted delicious! But I did something wrong because it was way too thick and kind of “grainy.” Any ideas? But the flavor is out of this world!

  10. Renee December 6, 2012, 5:25 pm

    Perhaps. I thought I had tempered slowly enough, but next time I will temper more slowly! :) How long will this keep in the fridge before going bad? Thanks so much for the yummy recipe!

  11. Jason December 20, 2012, 9:17 am

    I am 29 and have never tasted eggnog in my life, but for some reason this Christmas I am very curious about it. I researched a ton of recipes and this is the one I’ve chosen to be my first experience of eggnog. I will update you in a while to let you know how it all turns out!

    1. Jason December 20, 2012, 2:45 pm

      Amazing recipe! How have I not known about eggnog all my life? I am definitely making a big batch of this when we gather with the family on Christmas eve. Thanks!

  12. Nia December 29, 2012, 11:33 am

    I too have never tasted eggnog. Bought some mass produced stuff. I don’t think it was supposed to taste like that. I don’t drink dairy milk or use white sugar. Was wondering, how would this recipe fare using soy or almond milk and raw sugar? My mister would love to have a vat of eggnog throughout the year. Please advise.

    1. lacey - a sweet pea chef December 29, 2012, 8:41 pm

      I’d bet it would still turn out tasty, but I’ve yet to try those variations. If you try, I’d love to know how it goes!

  13. Brittany November 21, 2013, 10:56 am

    Yay! I have ALWAYS loved eggnog! This will allow me to do something not so high in lactose! Like Nia, will have to do some experimenting…

  14. David and Lee December 21, 2013, 1:22 pm

    This will be our first time making this recipe, and im wondering if I messed it up. I did temper the eggs, but there were these little pieces on the bottom of the pot.
    I did strain everything, and now we have to cool it. Do you think it will be ok?


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