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Homemade Eggnog without Alcohol

Homemade eggnog without alcohol is gently cooked on the stovetop until it reaches 160°F and lightly coats a spoon. Chill it until thoroughly cold for a smooth, creamy drink with nutmeg and vanilla.
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Prep Time 5 minutes
Cook Time 15 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 304
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 0.75 cup granulated sugar
  • 0.25 teaspoon kosher salt
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Equipment

  • 1 3-quart saucepan

Method
 

  1. In a 3-quart saucepan, whisk the eggs, sugar, and salt until combined.
  2. Whisk in the milk, heavy cream, and nutmeg.
  3. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture reaches 160°F and lightly coats the spoon, about 10 to 15 minutes; do not let it boil.
  4. Remove the saucepan from the heat and stir in the vanilla extract.
  5. Pour the eggnog into a covered container.
  6. Refrigerate until thoroughly chilled, at least 4 hours.
  7. Whisk the chilled eggnog until smooth.
  8. Serve cold.

Notes

Stir constantly while cooking and use a thermometer to check that the mixture reaches 160°F without boiling. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the texture. For a dairy-free variation, use unsweetened plant milk and coconut cream.