Nonalcoholic Eggnog

Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is[ kid-friendly but can be spiked with a little rum or vodka for adults.]

Total Time:
3 hr 35 min
25 min
3 hr
10 min

about 6 cups

  • 3 large eggs plus 2 large egg yolks
  • 3/4 cup sugar
  • Kosher salt
  • 3 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon freshly ground nutmeg, plus more for sprinkling
  • Finely grated lemon zest, for serving, optional
  • Special equipment: a candy thermometer

  • Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.

  • Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.

  • Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.

  • Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.

  • When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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