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.
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.
- 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 1/2 cup serving into each glass, then spoon some froth on top. Top each glass with a sprinkle of nutmeg. Best served chilled.
- 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.
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