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Eggnog is one of my family’s all time favorite holiday drink recipes. Making your own eggnog is really simple. It is basically a thin, cooked custard flavored with spices and sweetened with sugar. I prefer cooked eggnog since I am a little hesitant about raw eggs in my drink! Many recipes online require cream, however, I have an easy alternative for you! Make this easy homemade eggnog recipe without cream by substituting evaporated milk!
Why make cooked eggnog?
Okay, I’m sure traditionalists will insist that raw eggs are fine. And sure, I eat my fair share of raw cookie dough and brownie batter. But, I don’t want to make a batch of homemade eggnog and drink it all right then and there.
And storing eggnog with raw eggs for days in the fridge is just asking for food poisoning. So, no raw eggs in my eggnog, thankyou very much. I’d rather make up a batch of this deliciousness and leave it in the fridge for a few days to enjoy without fear of salmonella poisoning!
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How do you make eggnog from scratch?
Okay, I am going to give you a quick rundown on making this cooked eggnog. You need a few simple ingredients, but don’t skimp on quality. Whole milk. Free range eggs. Raw sugar. These will give you the rich texture, golden color, and delicious sweetness of classic eggnog.
Eggnog ingredients (half or double as desired)
- Egg yolks
- Whole milk
- Evaporated milk
- Raw cane sugar
- Fresh nutmeg
- Whole cloves
Making this eggnog recipe without cream
First things first. Measure out the milk. Use 2 cups of whole milk if you are using 8 egg yolks. You will also need one can of evaporated milk as well. Pour the milks into a pan on the stove and heat over medium heat.
Add your spices into the milk. I used freshly ground nutmeg but you can use the preground stuff as well. You also need cinnamon and a few whole cloves. Also add in a pinch of salt and stir. While your milk is heating, stir the sugar into the egg yolks with a fork.
Tempering the eggs with the hot milk
Here is the most important step for making cooked eggnog. You need to temper the eggs with the hot milk or they will curdle. Basically, you have a bowl that has raw egg yolks mixed with sugar. Take a ladle full of hot milk from the pan and drizzle it into the egg yolks while whisking with a fork.
Add a second and third ladle of hot milk and stir those in, too. After about 3 or 4 ladles full, you can slowly drizzle the egg/sugar/milk mixture back into the pan on the stove. But, do it slowly and whisk the entire time. Otherwise, you end up with lumpy eggnog. Check out the Food Network for details on how to temper eggs.
How long do you cook eggnog for?
You want to cook the eggnog slowly over medium heat until it starts to thicken. It will begin to coat a wooden spoon. At this point, remove it from the heat and fish out the whole cloves you tossed in there.
Your cooked eggnog recipe is ALMOST done. Last thing to do is add the vanilla. You can use regular vanilla extract, however, I love Rodelle Vanilla Bean Paste. It has tons of actual vanilla bean seeds in there and the looks is just fabulous when you serve your homemade eggnog! Just add and stir. Then, let your eggnog cool a bit before putting in the fridge to chill.
Like this easy homemade eggnog recipe without cream? Here are more holiday recipes:
- Chocolate Crinkles Christmas Cookies These easy chocolate crinkles remind me of my childhood and are a delicious treat every Christmas.
- Cookie Baking Tips Read through these cookie baking tips for beginners if you are new to the art of baking.
- White Chocolate Dipped Chewy Molasses Cookies Chewy molasses cookies just like mom used to make!
Easy eggnog recipe without raw eggs
Make this Easy Homemade Eggnog Recipe Without Cream up ahead of time and serve to guests with your homemade Christmas cookies. Or, add a splash of whisky or rum for a grownup drink after the kids go to bed. Making eggnog without cream makes it easy to keep all the ingredients in the house for last minute cooking.
- 8 egg yolks
- 2 cups whole milk
- 1 (12 ounce) can evaporated milk
- 3/4 cup cane sugar
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg
- 3 whole cloves
- pinch salt
- 1 tsp vanilla bean paste
- Place egg yolks in a bowl and whisk in sugar. Set aside.
- Pour milk and evaporated milk into a sauce pan over medium heat. Add cinnamon, nutmeg, cloves, and salt. Heat while stirring until steaming.
- Slowly add a few ladles of hot milk to the eggs while whisking briskly with a fork to temper them. When you have added in a few ladle fulls of milk, pour the milk/egg/sugar mixture back into the pan of warm milk SLOWLY while whisking briskly to avoid curdling your eggs.
- Stir over medium heat until the mixture begins to thicken.
- Remove from heat and remove the whole cloves from the pan. Stir in the vanilla.
- Let cool slightly in the pan. Then, transfer to the refrigerator to chill for a few hours.
- Serve with freshly grated nutmeg and enjoy!
Yield:4 to 6
Amount Per Serving: Calories: 343Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 383mgSodium: 111mgCarbohydrates: 46gFiber: 0gSugar: 45gProtein: 10g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.