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Homemade Eggless Eggnog
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This Homemade Eggless Eggnog is wonderfully creamy and thick with plenty of nutmeg flavor. Enjoy it without alcohol for a kid-friendly version or spiked it. The recipe includes step-by-step photos and lots of tips.
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Egg-Free Homemade Nog Recipe Highlights
I grew up enjoying glasses of eggnog alongside cookies, and this was a memory I wanted to bring back for my kids. The problem was, hence the name, traditional eggnog is made with eggs.
Well, that is no problem anymore…Meet my Homemade Eggless Eggnog!
This Homemade Eggless Eggnog is wonderfully creamy and thick with plenty of nutmeg flavor. You won’t believe are no eggs in it. Plus, it’s super easy to make with simple ingredients.
Enjoy it without alcohol for a kid-friendly version or spiked it. Either way, nothing hits the holiday spot more than a cup of eggnog!
Here’s a step-by-step recipe to guide you to egg-free nog bliss.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
- 1 box of flan: This is the flan I always use.
- Whole milk: I like to use whole milk for an extra creamy consistency, but feel free to use any milk you have handy. For a dairy-free version, I recommend using oat milk.
- Sweetened condensed milk: I recommend using the full-fat version. For a dairy-free version, use Oat Sweetened Condensed Oatmilk or any other dairy-free condensed milk of your preference.
- Heavy cream: For a dairy-free version, use oat whipped cream or full-fat canned coconut milk; make sure to shake it up before opening.
- Ground nutmeg: Freshly grated nutmeg is highly recommended.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
How To Make Homemade Eggless Eggnog Step-By-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Recipe Tips
I like to add an anise star and two cinnamon sticks to the milk when cooking the flan to intensify the spice flavor.
Make the eggnog in advance! Eggnog gets better with time; it gets thicker and silkier, and the flavors meld together more uniformly.
Storing Instructions
Store homemade eggless eggnog in the fridge for up to two weeks.
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Frequently Asked Questions
Eggnog is traditionally served chilled or at room temperature as a punch at parties. However, warmed eggnog is also a delicious treat. We like to serve it chilled with some whipped cream and an extra little cinnamon and nutmeg dash on top.
Yes, you can! Common choices of alcohol to add to eggnog include rum, brandy, bourbon, or whisky. I recommend sticking to rum and Cognac to preserve the ‘nog’s flavors.
If you’d like to add alcohol to your eggnog, I’d recommend starting with about 1/4 cup and adding more to taste.
More Egg-Free Holiday Recipes You’ll Love!
Recipe Card 📖
Homemade Eggless Eggnog
This Homemade Eggless Eggnog is wonderfully creamy and thick with plenty of nutmeg flavor. Enjoy it without alcohol for a kid-friendly version or spiked it.
Instructions
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In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 20 minutes. Then refrigerate for about 2 hours until it’s completely set and firm.
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In a blender, add the curdled flan, sweetened condensed milk, heavy cream, nutmeg, salt, and vanilla extract. Blend until everything is well incorporated and smooth.
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Using a funnel, transfer the nog to a glass bottle, cover it, and refrigerate until chilled.
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Serve in individual glasses with a grating of nutmeg and/or a cinnamon sprinkle over the top. Store in the refrigerator for up to 2 weeks.
Store homemade eggless eggnog in the fridge for up to two weeks.
Boxed Flan: Boxes of flans come in different sizes. I usually use a Goya flan box that comes in a 2 oz presentation.
Salt: When making custard-like recipes, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. Don’t you have black salt? No problem! Just use regular salt. The nog won’t have an eggy flavor but will still be delicious regardless. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Recipe Tips:
- I like to add an anise star and two cinnamon sticks to the milk when cooking the flan to intensify the spice flavor.
- Make the eggnog in advance! Eggnog gets better with time; it gets thicker and silkier, and the flavors meld together more uniformly.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 324kcalCarbohydrates: 37gProtein: 6gFat: 17gSaturated Fat: 11gSodium: 189mgSugar: 37g
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in December 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
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Oriana Romero
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