This eggless eggnog recipe has lots of festive flavour, without the risk of food poisoning!
Yup, it's January and I'm writing about eggnog. Why not? The holiday season might be over, but that doesn't mean that I suddenly have to eat healthy all of the time! I enjoy the occasional hot chocolate, flavoured coffee or hot apple cider in the winter months, so why not add eggnog to that list too?
My version is an eggless eggnog, because I have a sensitivity to eggs. I'll eat scrambled or fried eggs now and then, but anything with raw eggs tends to make me feel icky.
This version would also be suitable for anyone who has an egg allergy (you might want to check out my egg-free shortbread cookies too). This drink is also safe for pregnant women and children as well, once you leave out the alcohol. It's really just a delicious flavoured dairy beverage.
If you do choose to add the booze, I recommend being light handed so that you can actually taste the other ingredients in the drink. Besides, nothing good comes from getting tanked off a of dairy-based drink.
This cool and creamy eggless eggnog is particularly nice when you're snuggled up in front of the fireplace, or curled up on the couch with a good book. It also helps to easy the pain of taking down the Christmas tree (which I find seriously tedious and depressing).
We finally took our tree down last weekend, which was much later than we had intended. January just hasn't been going as planned, and no one wanted to deal with undressing the tree. It's a miserable chore on the best of days, made worse by a dead furnace and the head colds that resulted from it.
Bleh.
The recipe that I have included below is the absolute easiest way of making eggless eggnog. If you are pressed or time, or are feeling really impatient, you can throw the ingredients together and enjoy it. But the more effort you put in the better your results will be.
The first time I tested out this recipe, I warmed the milk and cream on the stove before adding the condensed milk, so that it would incorporate better. Then I added the cinnamon, vanilla and nutmeg and warmed everything through. This process does build a flavourful drink, but it's time-consuming and creates extra dishes to wash. You also have to allow the mixture to cool a bit before setting it in the fridge to chill, and then obviously you have to wait for it to chill, and then you can add the alcohol before serving.
The third time I tested this recipe, I opted for a quicker method. I literally pour everything into a blender, gave it a good blitz, and then stuck the entire blender jug in the fridge. After an hour or so the mixture was fully chilled, and all I had to do was turn the blender on again for a minute. The result was a tasty, frothy beverage that was just as enjoyable as the cooked version. I will say though, if you leave the mixture in the fridge over night, it will taste better fabulous the next day.
Eggless Eggnog
Ingredients
- 3 cups 2% milk
- 1 cup whipping cream, , or 35% cream
- 2 tablespoon condensed milk, , or more to taste
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 3 tablespoon Cognac
- ⅛ teaspoon ground nutmeg, , plus more for serving
Instructions
- Add all of the ingredients to a blender.
- Blend on high* and chill in the refrigerator until ready to serve.
- When ready to serve, add alcohol (if using) and blend again to create a nice froth.
- Pour a ½ cup serving into each glass, then spoon some froth on top. Top each glass with a sprinkle of nutmeg. Best served chilled.
Notes
- Omit the alcohol if serving to children, minors or pregnant women.
- This eggless eggnog is best served chilled. Technically, you can make it in about 5 minutes and serve over ice, but it's much tastier if you allow the mixture to chill in the fridge for about half an hour.
- If you want a thicker eggnog, try adding about 1 oz of instant vanilla pudding mix into the blender with the other ingredients.
Please read the blog post for detailed tips and explanations.
Nutrition
Nutrition Disclaimer: please note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin.
Larry Scheer
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!
A quick question about your recipe. Can I make it without the Cognac? I usually put Spiced Rum in my "store bought" stuff. Nice flavour with that. Have never tried it with Cognac.
Shareba
Hi Larry, thanks for checking out my recipe! It's super easy, and you can totally leave the cognac out. I drink mine without alcohol most of the time, but you could definitely add your spiced rum to it! I just want to make sure you noticed that this recipe is egg-less, so the texture is going to be much thinner than regular store-bought eggnog. I don't want you to be disappointed!
Faith Legendre
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 but a neighbor had gifted us a very nice cognac. 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
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!