Why buy eggnog at the store when you can have creamy, delicious egg-free eggnog all year long with this easy-to-make recipe.
I often find myself wanting to try holiday eggnog recipes before eggnog is available in stores. Which means I had to find a way to make eggnog from scratch at home.
This amazingly easy Homemade Egg Free Eggnog is the answer! In fact, my family says they like it more than store-bought eggnog.
There’s only one problem with this recipe. Being able to have eggnog any time you want is dangerous. Especially if you want to keep fitting in your skinny jeans.
And yes, this stuff tastes just like what you get at the store. It’s not quite as thick as eggnog from a carton, but everyone at my house agrees that we actually prefer it that way.
There are eggnog recipes out there that do contain eggs, but I wasn’t 100% comfortable with eating raw eggs, or feeding them to my family, so I went with an egg free recipe.
With the perfect blend of nutmeg, allspice and ginger, and just a dash of vanilla, no one will ever know the difference. I don’t drink alcohol, but obviously you could add a splash of rum or rum extract in place of the vanilla.
And this eggnog literally takes about five minutes to mix up in a blender! You do need to let it sit in the refrigerator for an hour or two to thicken up a bit, but it really couldn’t be any easier.
Whether or not you can find eggnog at your local grocery store this holiday season, your going to want to add this recipe to your holiday collection.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Milk
- Sugar
- Instant vanilla pudding mix
- Vanilla
- Spices: nutmeg, allspice, ginger, salt
Homemade Egg Free Eggnog
Ingredients
- 5 cups milk
- 1/2 cup granulated sugar
- 1 3.4 oz. package instant vanilla pudding mix
- 2 teaspoons vanilla
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- Pinch of ground ginger
- 1/4 teaspoon salt
Instructions
- Add 2 cups of milk, sugar, pudding mix, vanilla, spices and salt to a blender and blend on high speed until smooth. Let stand 5 minutes.
- Pour into a large pitcher and stir in remaining 3 cups milk. Refrigerate until thickened slightly, at least one hour. Stir well before serving.
Video
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12 comments
Chris
I am so going to try this to make ice cream in my ninja creami machine. The store bought stuff has way too much sugar for my liking. Thanks so much for this recipe.
Danelle
That sounds amazing! Let me know how it goes!
Renee
Has anyone tried this with a little brandy?
Hillary Szeto
My 8 year old son with an egg allergy and I just made this! Delicious!!! My whole (egg eating) family LOVED IT!!! Thank you so much!
Hillary Szeto
My 8 year old little boy has a chicken egg allergy and wanted to try egg nog. We are so excited to make this recipe!! Thank you so much!!
Kari W.
Oh my goodness, thank you! I have had an egg allergy the last 6 years and this was my first egg nog since then. I love egg nog lattes and have missed them so much. I can’t believe how much this tastes exactly like egg nog! This recipe is definitely a keeper.
KJ
Has anyone tried making this almond milk? Allergies to milk proteins preclude the use of dairy milk.
Alex
hi how long does this keep in the refrigerator?
Danelle
I usually keep it in the fridge a few days. You might need to give it a stir if it’s sat for awhile.
Anita Hurley
Just made this. It came out terrific. Used skim milk and 1/4 cup sugar. Upped the spices to rounded. This is will be our new nog!! Wish I had this recipe when my boys were still living at home!!
Courtnie
I just made this with fat-free lactose free milk and it came out awesome. I even used 1/4 C sugar and it’s soooo yummy. Both my kids approved as well, thanks for the recipe!
Susan
Going to try this. The calorie count is much less than the store bought eggnog.