Easy Eggnog Recipe (Without Eggs)
As an Amazon Associate I earn from qualifying purchases.
This easy eggless eggnog recipe includes a sneaky Southern shortcut ingredient that creates the most deliciously creamy eggnog that will brighten up your festive season.
I didn’t have a traditional eggnog recipe in my repertoire for the longest time. We didn’t grow up drinking eggnog but heard about it often on television shows and in movies. Eventually, years ago, I finally tried it and found that it can vary greatly from absolutely delicious to bug-your-eyes-out strong! This easy eggnog recipe errs on the side of smooth and delicious, creamy and rich, and family-friendly through and through!
In only minutes and with the help of a fun shortcut ingredient, you have a thick and creamy non-alcoholic eggnog fit for any occasion! Do you want to know the shortcut ingredient? Let me tell you, it’s not raw eggs. Yep, this is an eggnog recipe without eggs and you won’t miss them (or how fiddly they make this recipe). Instead, we’re using instant vanilla pudding mix! Trust me, it makes this homemade eggnog recipe. The other ingredients you need include milk, sugar, vanilla extract (or rum extract), and some aromatic spices.
Now, you can also call this a blender eggnog recipe, because all you’re going to do is toss all the ingredients in a blender and let them mix together for a few minutes until smooth. Then let it chill in the fridge for a couple of hours. The secret is… the longer you let it chill, the thicker it becomes. So if you make it the night before, you’re in for a treat!
Told ya this was an easy eggnog recipe! In fact, I don’t think you’ll find an easier eggless eggnog recipe out there. Keep scrolling for serving suggestions and recipe tips to make this non-alcoholic eggnog work for you. Enjoy!
If you want some other yummy drink recipes make sure you check out some of these Skinny Pumpkin Spice Latte at Home, Red Velvet Hot Chocolate, Mocha Coffee Floats, Gingerbread-Spiced Coffee, and Stovetop Hot Chocolate.
Recipe Ingredients
- Milk (whole milk, almond milk, whatever you like)
- Granulated sugar
- French vanilla instant pudding mix
- Rum extract or vanilla extract
- Ground nutmeg
- Ground allspice
- Ground ginger
Helpful Kitchen Tools
- Blender (Budget Friendly)
- Blender (Splurge)
How To Make My Easy Eggnog Recipe
Pour the milk, pudding, sugar, and all of the spices into the blender and run on high speed for a few minutes, until all of the ingredients are blended and smooth.
Pour the milk mixture into a jug or container.
Store in the refrigerator, covered, for 1 to 2 hours.
The longer the mixture is stored the thicker it will become.
Mix well again by giving it a vigorous stir before serving.
I like to top it with whipped cream and a sprinkle of ground cinnamon to make it extra special. Plus a cinnamon stick stirrer!
It’s so much fun doing the little things for the people we love!
Enjoy!
Storage
When stored in some form of airtight container, jar, bottle, or jug, your leftover eggnog will last in the fridge for up to 4 days.
Recipe Notes
- To decrease the sugar, use a sugar-free pudding mix if you like and lessen the sugar or replace that entirely with a sweetener of your choice.
- You can use any type of milk, like 2%, whole milk, oat milk, cashew milk, or almond milk.
- You can also use any variety of spices in this homemade eggnog recipe. For example, substitute them all for a teaspoon of pumpkin pie spice or apple pie spice. Alternatively, swap the allspice for ground cinnamon. The choice is yours.
Recipe FAQS
How do you serve traditional eggnog?
Here are some serving suggestions:
- Add whipping cream (here’s my homemade whipped cream recipe).
- Sprinkle with ground cinnamon or freshly grated nutmeg.
- Add a cinnamon stick to act as a stirrer.
What is the best alcohol to spike eggnog with?
You traditionally spike eggnog with brandy, but you can also use dark rum, bourbon (a Southern specialty), spiced rum, whisky, or Cognac. If you want to make this a spiked eggnog recipe, stir it in after you’ve blended the ingredients. An easy ratio to follow is 1.5 ounces of alcohol to 1 cup of eggnog. This recipe makes 4 generous cups of eggnog, so 6 ounces of alcohol should be a good amount, but opt for less and adjust to taste.
Should eggnog be drunk hot or cold?
Traditionally, you drink eggnog cold, but you can heat it up on the stovetop if you like before serving.
You may also like these homemade drink recipes:
Skinny Pumpkin Spice Latte at Home
Ingredients
- 4 cups milk
- 1/2 cup granulated sugar
- 1 3.4-ounce package instant french vanilla pudding mix
- 1 teaspoon rum extract or pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
Instructions
- Place the milk, pudding, sugar, and all of the spices into a blender and run on high speed for a few minutes, until all of the ingredients are blended and smooth.4 cups milk, 1/2 cup granulated sugar, 1 3.4-ounce package instant french vanilla pudding mix, 1 teaspoon rum extract or pure vanilla extract, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger
- Pour the milk mixture into a jug or container and cover. Place in the refrigerator for at least 1-2 hours. The longer the mixture is stored the thicker it will become. Mix well by vigorously stirring before serving.
- Garnish individual servings with whipped cream and a sprinkling of ground cinnamon if you like!
Nutrition
This recipe was featured in Meal Plan Monday and Weekend Potluck.
I’m glad you included almond milk in the ingredient list. This recipe is really simple but will make some great memories.
I have never made homemade egg nog. Have only bought the non-alcoholic version in the dairy section. This sounds easy and I’m interested to see how it tastes without the rum extract. I’m trying to figure out what makes something egg nog flavor b/c I’m seeing cookie recipes that call for rum extract and am not sure if I will like them. I had a very strong rum ball by accident once, so I’m a little hesitant about rum!! Also, I love the pretty presentation. Will definitely give that a try!
I can totally relate to this. When traveling in France when young, many years ago, we would be captivated by the gorgeous pastries at bakeries only to find them soaked in rum. Yuck! But I have to tell you, I do enjoy rum extract flavored baked goods. Try it once, you might you also like it. And both rum and nutmeg are the signature eggnog “flavors”.
I have been really wanting to make homemade eggnog and happy to find a good recipe!
This recipe looks great! Just wondering if alcohol can be added – I can’t find any pudding recipes that do that, is there a reason for that? Thank you for your time!
Yes. I would love to know this too. I have a good vanilla rum and a dark spiced rum. I might make this and add a shot or two to my drink tonight when I make this.
Love this stuff! I have a very similar recipe but stir in the Cool Whip. Due to milk sensitivities (not allergies, though), I now use Silk almond milk (unsweetened or unsweetened) and it is amazing! My grandkids love it, too!!! yum!
Oooh, I have to try this! How simple!!! My husband’s side of the family has a Very Strong eggnog tradition. (He came prestocked with all kinds of good family food traditions!) One of my kids in particular could drink eggnog everyday, I think! He’ll be MORE than happy to test out this version when he gets home from work tonight! Thanks, Christy!!!
Sounds good! And easy! Although, I have to say, all of my life I had only had bottled dairy eggnog from the store. I think it is like this recipe.
When I actually had REAL eggnog, with eggs cream, and nutmeg, it was WAY BETTER! Try the real stuff at least once!
Amen!