How to Make Eggless Eggnog

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The holidays are here, and that means it’s time for eggnog! For those of us who don’t like using raw eggs in a recipe, here is a version without them. It is creamy and delicious, and very easy to make. All of your guests will love it.


  • 7 cups milk (whole milk, or a combination of whole and reduced fat)

  • 1 3oz package of French Vanilla Instant pudding

  • 1/2 cup sugar

  • 2 tsp vanilla

  • 1/2 tsp of freshly ground nutmeg

  • 1/2 tsp cinnamon

  • 1 cup brandy


Step1: In a large pot, mix the instant pudding with one cup of the milk. When pudding is formed, add in the remaining ingredients EXCEPT for the brandy and mix very well, making sure everything is incorporated and there are no lumps.

Step2: Put the pot on the stove on medium-low. You want to warm everything through, but don’t simmer or boil it. Stir it as it warms so it doesn’t burn on the bottom.

Step3: Once the eggnog is warm add the brandy and stir it in. Serve immediately. You can put the eggnog in a crock pot set on low so that it stays warm during your event. As an added touch, put some freshly grated nutmeg on top.

Options: If you prefer another alcohol over brandy, such as rum, use that instead.  If you don’t want any alcohol in your recipe, add one cup of milk instead of the brandy. You can also use reduced fat milk, although it won’t be quite as think.

Also remember that if you use better quality ingredients, your eggnog will taste better. I recommend using fresh nutmeg and cinnamon from a good merchant. It really makes a big difference!


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