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Vanilla Milk Eggnog Drink Recipe (Non-Alcoholic)
Make a rich, stovetop non alcoholic vanilla eggnog recipe with fresh milk, eggs, and vanilla; perfect for cozy winter nights and family-friendly holidays.
Warm Vanilla Eggnog is a non-alcoholic, custard-based beverage traditionally prepared by gently heating milk, cream, and beaten eggs with sugar until slightly thickened, then finishing with vanilla extract and warming spices such as nutmeg and cinnamon. Served hot rather than chilled, this variation delivers the classic richness of eggnog without spirits, making it suitable for guests of all ages. The drink is most often enjoyed during late-autumn and winter festivities—especially around Christmas—where its comforting temperature and aromatic flavor profile offer a seasonal alternative to cocoa or mulled cider.
Vanilla Milk Eggnog Drink Recipe (Non-Alcoholic)
Ready in roughly 15 minutes with nothing more than basic fridge staples, this stovetop version is perfect for impromptu holiday movie nights. Any extra batch thickens slightly as it chills, making an excellent creamer for the next morning’s coffee or a quick base for milkshakes.
Prep Time
10 minutes
10 minutes
Cook Time
10 minutes
10 minutes
Total Time
20 minutes
20 minutes
Ingredients
Whole milk 4 cups
- Heavy cream 1 cup
- Large egg yolks 6 (from 6 large eggs)
- Granulated sugar 1/3 cup
- Pure vanilla extract 2 teaspoons
- Ground nutmeg 1/4 teaspoon, plus extra for sprinkling
- Fine salt small pinch (about 1/8 teaspoon)
- Optional additions:
- Ground cinnamon pinch
- Whipped cream for topping, as desired
- Cinnamon sticks or a split vanilla bean for garnish
Method
Read the entire recipe so you understand the process
- Gather the eggs, sugar, milk, cream, vanilla extract, salt, and ground nutmeg
- Separate the egg yolks from the whites and discard or save the whites for another use
- Whisk the egg yolks with sugar in a heatproof bowl until the mixture turns pale and thick
- Pour the milk and cream into a medium saucepan
- Add vanilla extract and a small pinch of salt to the saucepan
- Heat the milk mixture over medium heat, stirring occasionally, until it is steaming but not boiling
- Remove the saucepan from the heat
- Slowly drizzle a ladleful of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs
- Repeat tempering with another ladleful of hot milk while continuing to whisk
- Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture
- Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon or reaches about 160°F
- Remove the pan from the heat and immediately strain the eggnog through a fine-mesh sieve into a clean pitcher
- Stir in a pinch of ground nutmeg for extra flavor
- Serve the vanilla eggnog warm in mugs, or chill it in the refrigerator if you prefer it cold
Nutrition (whole recipe)
Calories
2038 kcal Protein
52 g Fat
147 g Carbs
126 g Fiber
0 g Sugar
123 g
2038 kcal Protein
52 g Fat
147 g Carbs
126 g Fiber
0 g Sugar
123 g
Notes
Ladle a little of the hot milk into the beaten eggs first, whisking briskly, then pour the tempered mixture back into the pot—this prevents tiny scrambled bits and keeps the nog velvety. For a dairy-free batch, substitute equal parts full-fat oat milk; its natural sweetness complements the vanilla beautifully. Strain through a fine-mesh sieve and finish each mug with a fresh grating of nutmeg just before serving.
why this recipe
Creamy, fragrant, and comfortingly warm, this non alcoholic vanilla eggnog recipe delivers all the nostalgic holiday indulgence without a trace of spirits, making it perfect for family gatherings and cozy nights by the fire. The lush combination of fresh eggs, real vanilla bean, and a whisper of nutmeg creates a silky texture and nuanced flavor that store-bought cartons simply can’t rival, while gentle stovetop preparation allows the aromas to bloom and the custard to thicken to luxurious perfection. Whether you’re seeking a festive drink for children, designated drivers, or anyone who prefers to skip the alcohol, this homemade sip feels decadent yet soothing, proving that a well-crafted mug of eggnog can be both utterly classic and wonderfully inclusive.
FAQs
FAQ acf
Frequently Asked Questions
How far in advance can I prepare this non-alcoholic vanilla eggnog, and what’s the best way to store and reheat it?
You can make the eggnog up to 3–4 days ahead; once it cools, transfer it to a clean airtight jar or pitcher, press a layer of plastic wrap directly on the surface to prevent a skin, and refrigerate at 40 °F or below. To serve warm again, gently heat the desired amount on the stovetop over low heat (or in 20-second microwave bursts), stirring constantly just until steaming—avoid boiling so the custard stays silky.
Is this warm vanilla eggnog safe for young children and pregnant women, and how can I ensure the eggs are fully cooked?
Yes—once the mixture is gently heated to 160 °F (71 °C), the eggs are pasteurized and the eggnog is considered safe for young children, pregnant women, and anyone with weakened immunity. Use an instant-read thermometer and stir constantly over medium-low heat until it reaches that temperature and lightly coats the back of a spoon, then remove from heat and serve or chill promptly.
Can I make this eggnog dairy-free, and which milk alternatives work best?
Absolutely. Swap the 4 cups of whole milk and 1 cup of cream for an equal total volume of full-fat oat milk or a 50/50 blend of unsweetened almond milk and canned coconut milk; these options heat well, lend natural sweetness, and keep the custard thick. Prepare the recipe exactly the same, watching the temperature closely because plant milks can scorch a bit faster than dairy.