Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary!
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Easy Eggless Eggnog has quickly become a favorite holiday drink at my house. My kids absolutely love eggnog and it is staple in our home around this time of year. I have seen homemade recipes for eggnog before, but was a little nervous to try a drink that you had to put actual eggs in and many of those recipes require a lot of cooking and stirring time as well.
For this homemade eggnog recipe, You only need a few basic ingredients for this version and after about 45 seconds in a blender, it is ready! It is better chilled, so allow for an hour or more in the refrigerator before serving. If the eggnog seems a little bit too thick when you are ready to serve, just add a little bit more milk and re-blend for a few seconds. I like to top mine off with a little bit of nutmeg, but I think a little dollop of whipped cream would look pretty on top too!
I will admit that I was a little bit skeptical about this recipe – I wasn’t sure it would actually taste anything like real eggnog. I was very surprised to find that it really does taste very close to the real thing! My kids actually think this version is better than actual eggnog, which is saying a lot because they have loved every eggnog they have tried. Anyone else done eggnog taste tests before with every single kind of eggnog you can find? Maybe that’s just my family. 😉
Ingredients in Easy Eggless Eggnog recipe
1 (3.5 oz) pkg. French vanilla instant pudding
5 cups milk
2/3 cup sugar
1 tsp. vanilla extract
1 cup whipping cream, whipped
1/2 tsp nutmeg
How to make Homemade Eggnog
In blender, combine all ingredients except for the whipped cream and nutmeg. Blend for about 30-45 seconds until well combined.
Add the whipped cream and nutmeg and blend on low for another 10-15 seconds.
Chill until ready to serve. Sprinkle a little nutmeg on top right before serving.
Easy Eggless Eggnog
Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary!
Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!
Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.
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Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary!
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Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.
Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.
If you are really looking to knock out some calories, consider purchasing soy nog or rice nog. These alternatives to regular eggnog contain less fat and nearly half the calories of regular store-bought eggnog. Vanilla chai tea is also a great holiday alternative for those with non-dairy diets.
Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.
While it might seem counterintuitive, you have our permission to freeze eggnog in its carton. Once frozen, wrap it in a zip-top freezer bag to keep the freezer burn out. Alternatively, give eggnog a good shake and pour it into ice cube trays by the tablespoon.
Bottom line: Eggnog and egg white co*cktails made with pasteurized eggs are safest, but alcohol can prevent the growth of bad bacteria like Salmonella. So you can safely sip your eggnog this holiday season, knowing the only reason you might regret it the next day is because you had one glass too many.
To thicken the mixture, add a cornstarch slurry. Thoroughly combine 3 tablespoons cornstarch with 1/4 cup cool water. Add this mixture at the end of cooking the egg yolks, sugar, and rum in the bowl over the simmering water bath. Whisk until thickened then proceed with chilling.
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
Non-alcoholic eggnog: Consume within 1 day. Eggnog with 1/2 to 1 cup liquor: Refrigerate for several days. Eggnog with 1 1/2 cups liquor: Refrigerate for several weeks in a sealed glass container or mason jar, where it will continue aging and thicken up quite nicely.
What does eggnog taste like? It's sweet, rich, and very creamy. Think of a glass of custard or melted vanilla ice cream! But it also has a slightly spiced flavor thanks to the cinnamon and nutmeg.
“Eggnog is made with 'heavy' ingredients that, eaten in exclusion of anything else, might cause stomach distress,” registered dietitian Barbara Ruhs said. “Cream is full of fat and that takes longer to digest.
Eggnog can be considered a higher potassium and phosphorus food. Due to these nutrients, this drink food may be limited for those with kidney disease who are on a low potassium, low phosphorus diet.
Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.
Almond Breeze® Almondmilk Nog has the classic rich & creamy taste of traditional eggnog. This family favorite has 70 calories and is free of dairy, soy, lactose, cholesterol, peanuts, casein, gluten, eggs, saturated fat, and MSG.
A lighter take on traditional eggnog made with almond and coconut milk and naturally sweetened with maple syrup. It's rich and creamy, dairy-free and can be served with or without alcohol for a delicious holiday treat!
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