As any regular visitor to this site can tell you, I. Love. Eggnog. (A LOT). And as I’ve said before, my love for the stuff is not limited to just the alcoholic versions I’ve been evangelizing for the past decade and half. I even love the goop that you get from the grocery store. It’s all delicious to me.
For years I’ve been dropping off bottles of boozy eggnog with friends as a Thanksgiving or Christmas treat, but now that some of my friends’ kids are starting to get a little older and feeling left out of the eggnog magic, I decided I should put together a non-boozy eggnog recipe on here (after a few failed attempts) so that you all can enjoy in the nog as well. And I worked hard to develop a recipe that was as full in flavor as my other eggnogs, because otherwise, what’s the point? Right?
My original methodology used one teaspoon (5 ml) of vanilla extract and one teaspoon (5 ml) of imitation rum flavoring, but since rum flavoring isn’t something found in most kitchens, I decided to scrap it and get some of that molasses flavor from dark brown sugar instead. If you’re feeling adventurous and want to get even more of that molasses flavor in your nog while taking on a small kitchen project (and having some delicious long-lasting syrup in your fridge), check out my post on how to make your own house brown sugar syrup.
This method, like all of my other eggnog recipes, uses a blender on the lowest speed setting, but you can also use a stand mixer on low. Also, like the other recipes, this one is night and light because it doesn’t call for separating the eggs, cooking the eggs, or any of the other methodologies I’ve been very vocal about disliking in the past.
That’s it – on to the recipe!
Non-Alcoholic Eggnog Print Me
- 2 large eggs (at room temperature, if you can)
- 75g dark brown sugar, or 113g of house brown sugar syrup
- 4 oz (120 ml) milk (room temperature is good here, too, if you can)
- 10 oz (300 ml) heavy cream
- 2 tsp (10 ml) vanilla extract
- ½ tsp (2.5 ml) freshly-grated nutmeg, plus more for garnish
- In a blender running on the lowest speed, blend the two eggs until smooth and uniform in color
- Slowly (very slowly!) add the brown sugar to the egg mixture to dissolve the sugar in the eggs. (It's okay if the sugar doesn't completely dissolve during this step)
- Add the vanilla extract and nutmeg
- Slowly add the milk.
- Slowly (noticing a theme here?) add the heavy cream.
- Refrigerate the mixture until ready to serve.
- Serve eggnog in a chilled cup or glass, and grate additional nutmeg on top before serving.
- Makes roughly 22 ounces (650 ml)
Recipe printed courtesy of jeffreymorgenthaler.com
I definitely have someone who will love this recipe. Just curious about the increase in cream proportion over your other recipes?
Anyway, thanks again for the recipe it looks delicious as always.
Well, the liquor has to be replaced with something, otherwise it’s going to be like drinking pancake batter. Hope that answers your question!
@ Miguel — I used to make a spiced warm milk really similar to this recipe but using powdered whole milk and no eggs. I did use vanilla, nutmeg & brown sugar. It’s not exactly eggnog, of course, but my Lebanese friends (and I) loved it when I was living overseas! I would sometimes add cinnamon and honey too. I think it could also be good combined with coffee.
Thank you! I have a tradition where I give my parents a bottle of alcoholic egg nog. But my father can’t drink now because of health issues. This will make a great substitute!!
All the best!
Thank you for sharing this, Jeff!
I imagine this will be inhaled in milliseconds, but just in case, any thoughts on how long this’ll keep in the fridge?
Thanks much for yet another delicious recipe.
Since this one doesn’t have any alcohol to act as a preservative, I probably wouldn’t push it past a couple of days in the fridge.
Should anything in the process be changed if I wanna serve this hot?
Thanks
Not sure, but I’d be concerned about scrambling the eggs. Egg nog isn’t really a hot beverage, so you’ll probably need to make some sort of custard, would be my guess. But again, I don’t recommend it any way other than cold.
Looks fantastic, Jeff.
Thanks Michael!
This pregnant woman is thankful for your timely recipe.
I’m so happy to hear that, Ayla. I hope you enjoy it!
if i can’t find fresh nutmeg will powdered nutmeg from the store work?
The freshly grated stuff tends to be much more potent than the pre-ground nutmeg you find in the spice section. I would double the quantity called for, so use 1 tsp (5 ml) and adjust it to taste, if necessary.
But Tequila IS evil. That’s why we love it.
Shhhhh…..
First of all THANK you. Long story short your original recipe was part of our family tradition for years before we converted everyone (even my wife’s granddad after much convincing that tequila was not evil) and after Covid there are three of us going to be at Thanksgiving this year who no longer drink. We were just talking about how we were going to have to pick up some of the crappy stuff at the grocery store to drink while everyone else enjoyed your Clyde Common egg nog and low and behold you answered our prayers! Thank you sir, you are a blessing and my family will drink a toast to you this year. Blessings from Arizona.