Light & Healthy Non-Alcoholic Eggnog (Non-Dairy!)

Introducing Light & Healthy Eggnog – this homemade, delicious, non-alcoholic eggnog can be enjoyed all season long without the guilt.  Plus it’s non-dairy!

Non-Alcoholic Eggnog

Five years ago, the notion I could make eggnog at home completely changed my life.

This meant no more waiting for the holidays to come around to enjoy a glass of eggnog.

This meant I could tweak the recipe and make my own favorite version.

This meant I could actually understand what the heck was in eggnog.  It was such a mystery!

I didn’t realize then, but this also meant Dustin and the kiddos would always refer to the holidays as the time when “mom makes her eggnog.”

So, that’s why I wanted to share this non-alcoholic eggnog recipe.

And, to be honest, it’s pretty dang amazing.

BUT my original eggnog recipe was created before my clean eating days.

So, three years ago at Thanksgiving, I decided to try out a clean version of our family’s favorite eggnog and it was very good.  Like shockingly good…and clean!

As Dustin would say, it was still “noggy.”

Wanna hear a really cool story?

So, on a super cool side note, since posting this eggnog recipe originally, I have received tons of emails and comments thanking me for sharing an eggnog recipe that can be enjoyed year round.

To my surprise, many people who no longer live in the United States have used my recipe to enjoy a eggnog, a nostalgic treat, since their current location doesn’t even know what eggnog is.  They thought they’d never have it again and my recipe helped them enjoy an old favorite.

I mean.  How flipping cool is that?

So, for those of you who do have access to eggnog, but who want to also enjoy a healthy, clean eating lifestyle and avoid any struggle with weight, I give you Light Eggnog.

  • It’s creamy.
  • It’s smooth.
  • It’s thick.
  • It’s cinnamony and nutmegy.
  • It’s freaking eggnog.  Light.
  • And without the alcohol.

Yes, you can rejoice now.


This healthy non-alcoholic eggnog recipe is very easy and it involves just a few simple steps. To make the healthy homemade eggnog:

  1. add almond milk, honey, egg yolks, cinnamon, and nutmeg in a blender and blend for approximately 1 minute or until smooth;
  2. pour the mixture from the blender into a saucepan and add cloves;
  3. cook the eggnog on medium heat for 10-15 minutes;
  4. once the eggnog thickened, add vanilla extract;
  5. use a fine mesh strainer to remove cloves;
  6. transfer the eggnog into an airtight container and place it in the fridge to chill for at least 6-8 hours or overnight.
  7. to make the eggnog even more cinnamony and nutmegy, sprinkle a little cinnamon and a little nutmeg before serving.

OMG! This is eggnog bliss!

A bowl full of eggs. Some of these eggs will be used to make Light Eggnog


Wondering what is eggnog made of, traditionally (i.e. NOT how I make it)?

Well, egg yolks and milk are used to get the thick texture and egg whites are used to make it airy and frothy. Some like to add some heavy cream to get a creamy and rich texture.  Traditionally, eggnog is made with raw eggs and alcohol and it’s aged for weeks. The alcohol serves as a preservative but also as a sterilizer since it kills any bacteria from the raw eggs.

Now, don’t get me wrong — I still like my eggnog creamy. That’s why I make this almond milk eggnog. Also, I prefer to cook the eggs for eggnog on the stove for safety reasons and because I make a non-alcoholic eggnog that my kids can enjoy as well.

Ingredients for Light Eggnog including almond milk, honey, egg yolks, cinnamon, and nutmeg in a blender.


Eggnog is pretty loaded with refined sugar and heavy cream and sweetened condensed milk.  Delicious?  Yes. Clean?  Not so much.

Is eggnog good for you? Not if you follow the traditional recipe.

But this light eggnog recipe is a different story.

How to make healthy eggnog:

  • replace full-fat milk with almond milk;
  • add more almond milk and skip the sweetened condensed milk and heavy cream;
  • use raw honey instead of sugar.

Making almond milk eggnog is the easiest way to make healthy eggnog. And a delicious way too.

The smooth mixture for Light Eggnog in a blender.


I already mentioned that I prefer to cook the eggs for the eggnog so that means I make eggnog on the stove. You already know the steps but here are some extra tips to make sure that our eggnog will turn out perfect:

  • Cook the eggs slowly until they start to thicken.
  • At first, the mixture will be frothy but then it will start to thicken so don’t worry.
  • You want the mixture to get hot but you don’t want it to boil or simmer. If the mixture starts boiling, remove from the heat temporarily. Then continue cooking until the eggnog thickened.

Non-Alcoholic Eggnog - CookingNon-Alcoholic Eggnog - Straining


If you want to transform this non-alcoholic eggnog into an alcoholic eggnog, you’re probably wondering what liquor goes in eggnog.

Brown liquors are the best for eggnog so try:

  • bourbon;
  • brandy;
  • rum.

If you choose to make an alcoholic version, add the alcohol in the egg yolk mixture and continue with the steps as listed in the recipe.

View from the side of two jars of healthy eggnog that are ready to be served.Non-Alcoholic Eggnog


This non-alcoholic eggnog lasts for 3-4 days in the fridge if stored properly in an airtight container.

You can also freeze eggnog and store it in the freezer for up to 6 months, though this will cause a little change in the creamy texture.

Told you this eggnog can be enjoyed all year round! <— LOVE

Hand holding a jar of light eggnog.


When creating a healthy holiday menu, people often tend to forget about their drinks. But drinks mean many extra calories and tons of ingredients that are not clean and healthy if you do not pay attention to them. So you most definitely have to make your drinks healthier too if you want to maintain your clean lifestyle. I want to help you so, besides this yummy eggnog, I have two other healthy holiday drink recipes for you.


There’s no Fall or Winter without hot chocolate in my house. Not to worry though, my hot chocolate is always healthy. And I can teach you How to Make Hot Chocolate Mix from scratch. Your kids will love the hot chocolate and so will you.

Two mugs filled with hot chocolate that have been made using the best hot chocolate mix recipe.

This homemade hot chocolate mix is paleo, gluten-free, clean eating, and it can be easily made vegan. Besides milk, my hot chocolate mix contains unsweetened cocoa powder, cinnamon, coconut sugar, sea salt, and vanilla powder. Sounds yum, right? Get the recipe.


Another drink I love during this time of the year is pumpkin spice latte. But you guessed it, I make it at home and it’s healthy. Homemade Healthy Pumpkin Spice Latte Recipe? Yes, please!

Healthy Pumpkin Spice Latte | Low calorie, high in protein, low carb, cream-free pumpkin spice latte without an espresso maker! www.asweetpeachef.com

This pumpkin spice latte is very easy to make. Plus you can adjust the spices to fit your taste and make your taste buds dance from joy. Get the recipe.

4.55 from 20 votes
Light Eggnog - Square Recipe Preview Image
Light Non-Alcoholic Eggnog
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Introducing Light and Healthy Non-Alcoholic Eggnog without the guilt (and you can have it all year round!). Yes, you can rejoice now!

Categories: christmas, Clean Eating, gluten free, holiday, Kid-Friendly
Difficulty: Easy
Servings: 4
Calories: 304 kcal
Author: Lacey Baier
  • 4 cups unsweetened almond milk
  • 6 egg yolks
  • 2/3 cup raw honey
  • 1 tsp ground nutmeg, plus more for topping
  • 1 1/2 tsp ground cinnamon, plus more for topping
  • 1 tbsp whole cloves
  • 1 tsp pure vanilla extract
  1. In a kitchen blender, add the unsweetened almond milk, egg yolks, raw honey, ground nutmeg, and ground cinnamon, and then blend for a minute or so until smooth.

  2. Pour the mixture into a sauce pan or deep pot, add the whole cloves, and heat over medium heat.

  3. Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first.
  4. We want the mixture to get hot, but not simmer or boil. If it gets close to boiling, you can whisk vigorously and temporarily remove from the heat.
  5. Once the eggnog has thickened, turn off the heat, and stir in the vanilla extract.
  6. Strain the mixture using a fine mesh strainer to remove the cloves, then pour into an airtight container and place in the fridge to chill for 6-8 hours, or overnight.

  7. When ready to serve, we love to sprinkle with a little nutmeg and cinnamon.
Nutrition Facts
Light Non-Alcoholic Eggnog
Amount Per Serving (1 cup)
Calories 304 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Cholesterol 292mg97%
Sodium 342mg14%
Potassium 58mg2%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 47g52%
Protein 5g10%
Vitamin A 390IU8%
Vitamin C 0.2mg0%
Calcium 353mg35%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use regularly and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

114 thoughts on “Light & Healthy Non-Alcoholic Eggnog (Non-Dairy!)

  1. 4 stars
    It’s highly disappointing when others find new ways of eating and expect others to follow them. I previously made several of Lacey’s “dirty” recipes and loved them. Lesson learned! Print out recipes (I did not as I never thought her recipe would just vanish with her new way of living). Fortunately, I remembered her ingredients and Googled them and found someone who now publishes her original as their own. For those who are looking for the old recipe:

    Ingredients2 cups Milk5 whole Cloves½ teaspoons Ground Cinnamon¼ cups Sweetened, Condensed Milk4 whole Egg Yolks½ cups Granulated Sugar1 cup Heavy Whipping Cream1 teaspoon Freshly Grated Nutmeg, Plus More For Garnish1 teaspoon Vanilla Extract


    Combine milk, cloves, cinnamon and sweetened condensed milk over low heat in a deep saucepan 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. Be careful not to allow a rolling boil.

    In a medium bowl, combine the eggs and sugar. Beat eggs using a stand mixer, electric mixer or a whisk until lightened in color and fluffy.

    Slowly temper the eggs by adding about 1 tablespoon 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 to slightly warm it, pour it all back into the saucepan. 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.

    Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil.

    Strain the mixture into a bowl using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let it cool for at least one hour, preferably longer.

    Serve cold. Garnish with additional grated nutmeg if desired.

    (Hopefully Lacey will understand she has followers who prefer full fat and dirty and others are allergic to nuts or other items and will honor our needs. This recipe is 5 star as the original!

    1. Omg you are a life saver, I’ve been trying to get the old recipe for a couple of years now. And couldn’t find it. I just said let me check and see if it was put back up. And you saved my day. Thank you so much 😘. Be blessed. ☺️

  2. 2 stars

    1. 5 stars
      I read about the various issues with egg curdling. To prevent this I whisked the mixture for almost the entire 15 minutes. I then removed the mixture from the stovetop and poured it into two Pyrex containers, and set those containers under an open window. Then I whisked the mixture in each dish nearly every 10 minutes.
      Once the mixture was at or near room temp, I then poured it into two storage jars, sealed the lids and set it in the fridge. Then I set an alarm for every 30 minutes for numerous hours. Each time the alarm sounded I shook the jars,
      It was like babysitting my eggnog. But it worked. It was delicious. AND there was no curdling!!

    2. I think you need to temper the egg yolks by heating the almond milk separately and then very, very slowly adding the milk to the egg yolks in a very thin stream, whisking the almond milk into the eggs, stirring the entire time. The egg yolks will cook too quickly and make the eggnog appear curdled if you don’t temper them this way.

  3. I can support efforts at clean eating, but for anyone else disappointed at having the amazing original recipe disappear and have clean eggnog imposed in them by force :), and now going into withdrawal right before Christmas, paste the link for this page into the Wayback Machine at web.archive.org and you can still find it.

  4. Hi! I bookmarked this for your original recipe that I found was perfect. Can you post the original recipe please?

  5. 4 stars
    I posted earlier but it is not showing,
    I liked this recipe very much, bought all the items afresh yesterday. However, today, when I was cooing, the eggnog curdled. Can’t imagine what went wrong. The only mistake I made is to keep cooking after adding Vanilla. Is that the reason it curdled? Would it still be edible? I hate to through away so much food.
    Secondly, what can I do with the remaining egg whites/
    Any suggestion would be much appreciated.

  6. 4 stars
    I am novice in using eggs. I tried to make this recipe. While cooking, after a about 10 mins or so, the eggnog curdled. Any reason it happened? I followed the instructions given above Appreciate your reply..

  7. 5 stars
    Wow!! This stuff is amazing!
    I made it with 1cup heavy cream, 1/4 cup honey and a blend of xylitol, erythrytol, and stevia to cut down on the carbs.
    Also if you want to keep the benefits of using raw honey it should be added after the mixture is cooked.
    But this is soo good!

  8. Please please can I have the full fat version of the eggnog recipe. I have used it every year and it is a favourite.
    I had to try a different recipe this year and it was rubbish! I want to try again for new year.


    Sarah Morris

  9. Hi, I can’t seem to find your original eggnog recipe here. I’ve been making it for our family Christmas the last few years and really love it. Is it still available somewhere? Thanks!

    1. I need the original as well!! My kids are nagging me for it as its their favourite. They missed out for the last 2 years because they were visiting their dad. I need the original please 🙂

      1. Original here too please! I’ll be saving it to my harddrive and printing it off in the future.

    1. Oh no what happened. Had all my ingredients and was preparing to make the original eggnog, but it’s not here. What am I supposed to do now.? Can you please repost the original recipe. Thank you!!!

  10. Hmmmmm. Can’t seem to locate the video while on my phone. I don’t want to mess up the eggs. Is there a link to it perhaps, please?

  11. 5 stars
    could you add protein powder to up the ratio to carbs a bit? Diabetic but won’t do without my eggnog at Christmas 🙂

  12. 5 stars
    Thank you for posting an non-alcoholic version of eggnog. I have a 14 year old that loves the stuff, so I will be making it this Christmas.

    I noticed in the video the second method of separating egg yolks. I have to question putting the egg yolk in with the whites and then scooping it up with your hand. I have no problem with the use of my hand, but I would be concerned that a) the egg yolk could break when as it is broken over the whites, or b) when it is scooped out it could break if the user is not careful. I would be horrified if I was making something that required 6 egg whites beaten to stiff peaks, and have only 6 eggs, and the last one break in my whites. I would have to go to the store to get more eggs, and make myself an omelette with the eggy disaster.

    The way I do it is this. I have three bowls. The first bowl is the egg whites only, the second bowl for egg yolks only. The third bowl is for actually opening the egg up. I break the egg over that third bowl, and if for some reason the yolk breaks, it won’t go into my other whites I already have going. Then, I put my hand over the whites bowl and pour the egg into my hand using it as a strainer to catch the yolk that I then put in the yolk bowl.

  13. 4 stars
    Great recipe, I just tried this yesterday! The instructions were clear and easy to follow, the photos were great. The only thing I might change next time is using a tad less sugar. Thanks for sharing!

    1. Yes! I agree, that is my only change too. I am going to make another batch without sugar and mix the two together. I’m excited for the great recipe though. So much easier than the last one I tried and much smoother too.

      1. Could I get the original version of this recipe please? I’m all for healthy options, but you shouldn’t completely get rid of the original. Especially for people allergic to nuts or without access to almond milk in their grocery store, for instance.

  14. Here you are seven years in and still a blessing to those of us overseas. Thought I would add to your world map and let you know that we’ll be enjoying eggnog in Cajamarca, Peru this year! <3 Thanks for the recipe.

  15. My fiance is a HUGE fan of eggnog. Can’t get enough of the stuff, to be totally honest. He used to work in a supermarket (7 years, to be exact) that would sell store-bought eggnog by the gallon… and they STOPPED selling it like that in the last few years, much to his disappointment. I’ve been trying to find a non-alcoholic version of eggnog (although he’d be willing to try Alton Brown’s aged eggnog recipe if I made it, he drinks sometimes, I can’t because of medical reasons) that he could enjoy at any time of year that would be easy to make…. so I’m SUPER excited to try and make this recipe for him! I haven’t watched the video yet, but your instructions are concise and your pictures wonderful. I love it. I am -really- excited to try making this. Thank you so much for posting it. <3 You're amazing!

  16. I would like to make this but would it be good if we added alcohol after it was made for those who wanted it spiked? or is the recipe to sweet to add alcohol?

    1. 5 stars
      This turned out super noggy, just the way I like it. Cheers on the virgin receive that I can share with my son. I know it’s just a matter of multiplying, but it’d be nice if there was a double or quadruple portion recipe as well. Eggnog’s the kind of thing that you never want just one cup of (at least not for me). I always share it with my friends, so there’d never be a need for small yields, especially if there’s no alcohol. By the way, Shannon, I’m going to spike it with white rum (most go with dark or spiced, but I’m going rogue) after work tomorrow. I’m sure it’ll be delightful!

  17. Mine got a bit eggy. Too much heat you think after it went back in the pan? I tempered the egg/sugar mix with almost the pan of heated milk. I strained which helped a bit and it was still delicious. My 8 yr old son loves eggnog and he said this recipe was a keeper!

    1. A double boiler will prevent overheating of eggs.
      A pot on stovetop will have hot spots.
      A digital thermometer will give you on the fly temp readings.

      Double boilers use steam to heat the pan, creating uniform heat.

      You don’t need it but IT’s highly recommend and reduces gray hairs.

  18. Hi! I live in Japan and I don’t know if there is any nutmeg soled around were I live, do you know what I can use instead of it?

  19. Hi! This recipe sounds really good, I was wondering, could you use ground cloves instead of whole ones?

    1. Yes, you could but then it wouldn’t get filtered out when you strain it. Not that it’s the end of the world, though – will still be tasty! 🙂

  20. This looks great and way simpler than I thought. Also I have to say that the photos are amazing as well. The lighting is perfect! I will be attempting this recipe this weekend as there is no egg nog in South Korea and I have a craving.

    1. Thanks so much, Jason! Yes, it’s actually quite simple to make and is sooooooo much better than store-bought (especially if you an’t even buy it where you are!) Enjoy 🙂

  21. 5 stars
    My 4 year old had to take medication over the holidays and the only way we could get her to take it was to chase it with eggnog which we bought from the store (with all the yucky artificial ingredients that go with store bought eggnog). Fast forward past the holidays, she has to take medication for the flu now and was only willing to take it if she could chase it with eggnog again. Of course there is no eggnog anywhere to be found. So happy I found this recipe! No artificial ingredients and it’s DELICIOUS! So easy to make– the video helped a ton. It was the perfect “spoonful of sugar” to help the medicine go down. Thank you!

    1. YES! I LOVE that your girl takes meds with eggnog chasers lol. I totally wish I had done that when I was a kid! I’m so glad this recipe and video helped you guys out. 🙂 Thanks for sharing.

  22. Can you use grated clove and produce similar results? I have been unable to locate whole cloves locally.

    1. Hmmm…I’ve actually never heard of grated cloves and I couldn’t find any helpful information online. My inclination would be yes, but to use about 2/3 of what my recipe calls for.

    2. 5 stars
      I think you mean “ground cloves” and generally should be used sparingly as it imparts a much stronger clove flavor than the whole clove leaf. I would use 1/4 tsp of ground cloves for this recipe.

  23. Greetings from Nairobi Kenya! We love the recipe and we reduced the cloves a bit. Thanks very much!

      1. 5 stars
        Do you still have your old recipe? It’s my wife’s favorite and I wanted to make it for our anniversary. Thanks so much for all the amazing work you do.

  24. I’m in the same boat as many, living oversees and in need of eggnog 🙂 thanks for the recipe and the video was super helpful because I didn’t know what tempering meant 😉


  25. Awesome blog! I love home made eggnog and it’s very easy to make. Kudos to your incredible photos and video. They are food art.

  26. First off, it looks really good and I plan on making a batch for a Christmas Eve party. However, some of my friends still want a little cognac and/or whiskey with their eggnog.

    I might just bring a bottle and let them serve their desired portion. But will the alcohol mess up it’s sweet taste (sweetened condensed milk)? This may be a dumb question but I thought I should ask. I don’t wanna mess up a good thing.

  27. Your eggnog recipe is amazing!!!
    Since there’s no way of getting eggnog in a German grocery store, I’ve been trying different recipes the last couple of years but they either didn’t taste right or were watery… But this topped everything and went straight to my personal collection!
    Thank you for making this years Christmas season extra noggy!
    Greetings from Germany!

  28. I wanted to know if you have this eggnog recipe for a Christmas party of 40? I suppose I can multiply by 20 but didn’t know if it would be practical that way. Thanks.

    1. Hi Kaye, I do not, actually. Wow, that’s a lot of eggnog. lol. Tempering it would be difficult in that large of a quantity. I’ve multiplied it by 4 before and it went well so I’d bet you could probably do it best in 4 different batches and still have it be good to go. Please share how it goes!! 🙂

  29. Hi Lacey,

    I like your website, I’ve been checking it out and learning a lot about cooking and such.

    I haven’t tried eggnog before and came across this recipe. Thought I would give it a try.

    Question about an ingredient list from the recipe:

    It says “5 whole cloves” and I’m not sure of what.


  30. 5 stars
    This is amazing! I am Canadian, lived in the States my entire adult life and now live in Ireland – where eggnog doesn’t exist! It isn’t sold in stores and nobody has even heard of it. I have tried homemade eggnog recipes for years, but came to the conclusion eggnog might just be the only thing on the planet that tastes better store bought…. until now! I can’t even express how happy I am to have found this recipe; especially being so far from ‘home’ at Christmas. My kids were so excited, “It tastes JUST like it!” “We’re the only ones in Ireland with eggnog!” haha Thanks so much <3

  31. 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?

    1. Very good question. I’m wondering if your heat was up too high and it cooked the eggs on the bottom of the pot? After straining, I’d check the flavor — it might just be fine.

  32. 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…

  33. 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.

  34. 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. 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!

  35. 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!

  36. 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!

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

  38. 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!

  39. 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!

  40. 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

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