Creamy, sweet, and full of warm holiday flavour, this eggless eggnog recipe is an easy blender recipe that both kids and adults can enjoy.
It uses pantry staples, comes together in minutes, and has a velvety texture without relying on raw eggs or alcohol.
Recipe Highlights
- Servings: Makes about 8 servings (½ cup each)
- Time Commitment: 5 minutes prep time + at least 30 minutes chill time.
- Effort Required: Very easy! The blender does all of the work.
- Special Equipment: Microwave-safe bowl or measuring jug, blender
- Ingredient Complexity: Pantry staples and spices
- Dietary Notes: Egg-free, alcohol-free, and kid-friendly
Cook's Notes
This eggless eggnog with condensed milk gives you the same cozy holiday feeling as traditional eggnog, but without the risks that come with consuming raw eggs.
It is also a naturally non-alcoholic drink, which makes it ideal for gatherings, family movie nights, and anyone who wants a festive sip without spirits.
Is this recipe just a Southern milk punch without alcohol? It's similar!
I blended three different types of dairy (milk, heavy cream and condensed milk) with warm spices to create a drink that is sweet, spiced and rich, and that mimics traditional eggnog while still being easy for most people to enjoy.
For the best flavour, let the eggnog chill for at least 3-4 hours (or overnight) before serving. This resting time helps the spices settle into the milk and helps to bring out the flavours.
Serve it chilled with a little nutmeg on top. You can also pour the eggnog into glasses and top with whipped cream for extra indulgence.
You can also warm it gently if you want something soothing to sip on while reading a good book on a chilly night.
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Ingredients & Substitutions
- Milk: This creates the base of the drink and keeps it light. I use regular 2 percent milk, but you can use whole milk for a richer result.
- Whipping Cream: Sometimes called "heavy cream", this adds rich dairy flavour to the drink.
- Sweetened Condensed Milk: This is the secret to making eggless eggnog taste luxurious. Condensed milk adds sweetness and a silky texture that replaces the richness of egg yolks.
- Cinnamon: A small amount adds warmth without overpowering the nutmeg.
- Vanilla: This rounds out the sweetness and helps mimic the flavour of classic holiday eggnog.
- Nutmeg: Freshly grated nutmeg is best, but pre-ground works well. For a stronger flavour, add a little more after the eggnog has chilled.
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
Variations
- Extra Sweet: Add a spoonful of condensed milk after chilling and whisk until smooth.
- Orange Creamsicle: A little orange zest on top of the finished drink adds a fun, bright flavour to this milky drink.
- Cocoa Dust: A light dusting on top of the finished drink looks nice and adds a tiny bit of bitterness to the drink. I like to warm up this eggless eggnog first before adding the cocoa.
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Frequently Asked Questions
Eggless eggnog delivers the same creamy holiday flavour without raw eggs or alcohol. It's a safer, family-friendly option for kids, pregnant people, and anyone who doesn't eat eggs or consume alcohol.
Yes. Replace it with regular milk and sweeten the mixture with sugar or maple syrup, then adjust the sweetness to taste. The final texture will be lighter.
Store it in the refrigerator for 3 to 4 days. Shake or stir before serving.
It has the same sweetness and holiday spice, but the texture is lighter because it does not contain eggs. The condensed milk gives it richness without heaviness.
I hope you enjoy this non-alcoholic eggless eggnog recipe. Try pairing it with my chocolate shortbread cookies or coconut shortbread cookies for an indulgent treat!
If you love a cozy, warm drink, try my spiced apple cider or spiced hot chocolate next!
Recipe Card
Non-Alcoholic Eggless Eggnog
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Ingredients
- 3 cups 2% milk, or full-fat milk (3.25%)
- 1 cup 35% whipping cream, (heavy cream)
- 2 tablespoon condensed milk, or more to taste
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg, plus more for serving
Equipment
- Microwave-safe bowl, or measuring jug
- Blender
Instructions
- Add the milk, whipping cream, and sweetened condensed milk to a large microwave-safe bowl or measuring cup.
- Microwave on high for 1-2 minutes until warm (not hot). This helps the condensed milk blend in smoothly.
- Transfer the warm milk mixture to a blender and add the nutmeg, cinnamon, and vanilla.
- Blend on high for 30-60 seconds until smooth and frothy.
- Transfer to a pitcher or jar and refrigerate until chilled (or leave overnight for best results).
- Blend again briefly or give it a good shake before serving to restore the froth. Stir or shake well before pouring, as spices will settle.
Notes
- Chill the eggnog for at least 3 to 4 hours so the flavours can settle and the spices mellow.
- Serve chilled with a little nutmeg on top, or warm gently for a cozy drink.
- Freshly grated nutmeg gives the brightest flavour, but pre-ground nutmeg works well.
- Whole milk or 2 percent both work. Whole milk creates a richer drink.
- Condensed milk adds sweetness and creaminess. Adjust the amount if you prefer a lighter or sweeter result.
- If you want a thicker eggnog, try blending in about 1 oz of instant vanilla pudding mix with the other ingredients.
- This recipe has not been tested with all substitutions. Changes may affect taste and texture.
- Store in the fridge for 3 to 4 days and stir well before serving.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. All recipes are tested in her home kitchen. Learn more →
Faith Legendre says
Got our micro biome tests back which indicated no more eggs. Which bummed me out because my favorite part of the holidays is eggnog. So was happy to find your recipe. I didn’t have condensed milk so I omitted it. And I used my spice mill to grind cinnamon I had gotten from a farm in Costa Rica. I found some lovely whole nutmeg to grind over the top at a local farmers market. It worked out great! Very delicious recipe, thank you! The cookies were a great idea too you had! I loved dipping my homemade shortbread cookies in the frothy cream that formed on the top. So decadent. Thanks again!
Shareba says
I'm happy to hear that you enjoyed it, Faith! It sounds like you had a lot of lovely ingredients to work with! I hope you enjoyed the holidays and Happy New Year!
Larry Scheer says
Hi Shareba - I was just getting a nice swing with eggnog from the grocery stores, and just realized it's "out of season" now. Your recipe sounds easy, which is good for me because my cooking skills are minimal....lol!
Shareba says
Hi Larry, thanks for checking out my recipe! It's super easy!