This thick and creamy homemade eggnog is made with less sugar than most, and there's NO alcohol or heavy cream needed!

Pouring eggnog into a clear glass on a plate.

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.

Ingredients needed

Milk, eggs, sugar, and spices laid out on a wood table.

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.

Milk being poured from one pot into another pot.

Large saucepan filled with milk and spices with a whisk.

Drink with spice floating on top sitting on a white and gold striped plate.

Recipe notes

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!).

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5 from 7 votes