Eggnog: Non-alcoholic Eggnog


Non-alcoholic Eggnog is that the sort of drink that folks either love or really really hate. It’s rich, creamy, and, well, eggy. We fall under the camp of individuals who like it (like really really love it). Here’s the way to make perfect eggnog whenever.

The eggnog base begins by beating egg yolks with sugar till light and fluffy. Then you slowly whisk in hot milk that infuses with cloves and cinnamon, which tempers the eggs in order that they don’t curdle.

Eventually, you heat the eggnog on the stovetop till it thickens. It’s essentially a custard.

Non Alcoholic Eggnog recipe:


Non-alcoholic Eggnog

Prep Time 15 mins
Cook Time 10 mins
25 mins
Course Drinks
Cuisine American
Servings 6 servings
Calories 307 kcal


  • 6 large egg yolks
  • 1/2 cups  granulated sugar
  • 1 cups  Heavy whipping cream
  • 2 cups  milk
  • 1/2 teaspoon  ground nutmeg
  • 1 pinch  salt
  • 1/4 teaspoon  vanilla extract
  • ground cinnamon for topping


  • Whisk the egg yolks and sugar together in an ordinary bowl till light and creamy.
  • In a saucepan over mediocre-high heat, mix the cream, milk, nutmeg, and salt. Stir often till the mixture reaches a bare simmer.
  • Add an enormous spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding an enormous spoonful at a time, to temper the eggs.
  • Once most of the hot milk has been added to the eggs, put the mixture back to the saucepan on the stove.
  • Whisk constantly for just a couple of minutes, until the mixture is simply slightly thickened (or until it reaches about 160 degrees F on a thermometer). It'll thicken more because it cools.
  • Remove from heat and stir within the vanilla extract.
  • Pour the eggnog into a pitcher or other container and canopy it with wrapping.
  • Refrigerate until chilled. it'll thicken because it cools. If you would like a thinner, completely smooth consistency, you'll add the whole mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
  • Serve with a sprinkle of cinnamon, and fresh whipped cream, if aspired.
  • Store homemade eggnog within the fridge for up to at least one week.
Keyword Non alcoholic Eggnog, Non alcoholic Eggnog recipe


The word eggnog itself doesn’t have much appeal. That guttural sound and therefore the thought of drinking eggs is enough to form many of us retreat. There are differing opinions on the origin of the name for this famous drink.

One story insists that eggnog derives from an Old English word for strong beer. There’s also the possibility that it derived from noggin, a word for a little cup that’s first known use was 1588. Another version attributes the name to Colonial America where colonists mentioned thick drinks as grogs and eggnog as egg-and-grog.

According to Merriam-Webster, the primary known use of eggnog was sometime around 1775. That might lead us to believe that the word was, indeed, an American invention, though it had probably influenced by English origins.

It believes that it began in Europe. As ancient because of the 13th century, ancient priests in Britain were known to drink posset, a warm ale punch with eggs and figs. Over the years, this likely merged with the varied milk and wine punches often served at social gatherings.

By the 17th century, sherry became the primary ingredient and it had popular to use this eggy drink as a toast to one’s health and prosperity. It had been primarily consumed by the well-to-do of society because milk, eggs, and sherry were scarce commodities in Europe at the time.

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