This thick and creamy homemade eggnog is made with less sugar than most, and there's NO alcohol or heavy cream needed!
Growing up, eggnog was a staple for me during the holidays.
That, along with making Christmas cookies, watching Clark Griswold, and belting out Gene Autry tunes, were hallmark moments in my childhood.
In lieu of drinking the sugar-laden, 1,000-calorie-a-sip variety, I've made my own healthy version!
Why we love this recipe
NO heavy cream - While I love a good dollop of whipped cream, I wanted to make this eggnog without any added cream. I find that the eggs provide enough richness.
Whole eggs - I really like using the whole egg, thus getting all of the protein and nutrients, and not wasting anything.
Lower in sugar - I find the combination of coconut sugar and stevia to be perfect for sweetening this recipe.
No alcohol - Because of my various health issues, I don't drink, so this was easy for us.
No cinnamon - I feel cinnamon takes away from the authenticity of eggnog, so I don't add it.
Milk - For the kids and hubby, I usually use whole milk. For myself, I use a combination of canned coconut milk and my Homemade Coconut Milk. The eggs are what really provide the richness, so I think any milk would work.
Eggs - Whole eggs provide nutrition and protein, and they serve as the thickening agent.
Coconut sugar and stevia - This is what sweetens the nog! I use about 5-10 drops of liquid stevia, in addition to the coconut sugar.
Vanilla and nutmeg - I love vanilla, so I add it to just about everything, and nutmeg is eggnog's signature spice!
Sea salt - A pinch of salt brings out all the flavors.
How to make homemade eggnog
Warm one cup of milk in a small saucepan. Whisk the eggs and sugar together in a separate medium saucepan.
Temper the eggs by slowly adding the warm milk to the egg/sugar mixture. See this guide for a more in-depth look at tempering eggs.
Then, bring the pot back to the stove and cook the mixture until it reaches 160 degrees Fahrenheit.
Remove the pot from the heat and stir in the remaining milk, spices, salt, and stevia, if using.
For the richest non-dairy eggnog, try using canned coconut milk.
Use room temperature ingredients for the best results.
Sometimes, even if I temper my eggs to the best of my ability, I still end up with tiny pieces of egg in my nog. To remedy this, I just blend the mixture on LOW for about 5-10 seconds. It makes it super smooth without any impact to the flavor.
One of the best tools I ever bought for my kitchen is this food thermometer. It comes in handy for recipes like this one (as well as chicken breasts, ha!).
Homemade Eggnog Without Alcohol
- 2 cups milk of your choice divided
- 3 large eggs
- 3 Tablespoons coconut sugar
- 1 teaspoon vanilla
- tiny pinch sea salt
- 5-10 drops liquid stevia
- ¼ - ½ teaspoon nutmeg to your liking
- Begin by warming ONE CUP of milk in a small saucepan.
- In a separate medium saucepan, whisk together the eggs and sugar.
- Once the milk is warmed, begin whisking it into the pan with the eggs and sugar VERY SLOWLY (continuously whisk the mixture until you've added all the warm milk). This step is done to 'temper' the eggs, meaning heat them up slowly to avoid scrambling them.
- Bring the pan back to the stove over medium low heat and continuously stir it to avoid scorching. I use a wooden spoon at this point.
- Heat the mix until it thickens a bit and the temperature reaches 160 degrees (about 1-2 minutes). Don't go longer or it will curdle.
- Remove the pan from the heat, and slowly stir in the remaining cup of milk, vanilla, salt, stevia, and nutmeg. Add the nutmeg to suit your taste.
- Chill until cold and serve! If you have little bits of egg in your nog, just blend the mixture on low for 5-10 seconds to make it smooth.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Full Plate Thursday