HOMEMADE EGG FREE EGGNOG — 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 Homemade Egg Free Eggnog recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Homemade Egg Free Eggnog
- Instant vanilla pudding mix
- Spices: nutmeg, allspice, ginger, salt
Homemade Egg Free Eggnog
Why buy eggnog at the store when you can have creamy, delicious egg-free eggnog all year long with this easy-to-make recipe.
- 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
- 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.
Total time does not include refrigeration.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 324mgCarbohydrates: 32gFiber: 0gSugar: 24gProtein: 5g
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter | Google+
If you love this recipe, you might also like:
Easy Eggnog Pound Cake
Creamy Slow Cooker Pumpkin Spice Hot Chocolate
Who Dished It Up First: Adapted from All Recipes
Going to try this. The calorie count is much less than the store bought eggnog.
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!
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!!
hi how long does this keep in the refrigerator?
I usually keep it in the fridge a few days. You might need to give it a stir if it’s sat for awhile.
Has anyone tried making this almond milk? Allergies to milk proteins preclude the use of dairy milk.