Non-Alcoholic Eggnog

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A 9-panel image of the eggnog-making process

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
  1. In a blender running on the lowest speed, blend the two eggs until smooth and uniform in color
  2. 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)
  3. Add the vanilla extract and nutmeg
  4. Slowly add the milk.
  5. Slowly (noticing a theme here?) add the heavy cream.
  6. Refrigerate the mixture until ready to serve.
  7. Serve eggnog in a chilled cup or glass, and grate additional nutmeg on top before serving.
  8. Makes roughly 22 ounces (650 ml)

Recipe printed courtesy of

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