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!
5 from 2 votes
Print Pin Rate
Course: Beverage
Cuisine: American
Keyword: easy eggless eggnog
Prep Time: 5 minutesminutes
Chill time: 1 hourhour
Servings: 6
Author:
Ingredients
13.5 oz pkg. French vanilla instant pudding
5cupsmilk
2/3cupsugar
1tsp.vanilla extract
1cupwhipping creamwhipped
1/2tspnutmeg
Instructions
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. Enjoy!
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.
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 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.
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.
If you're vegan (or dairy-free or egg-free), traditional eggnog is off-limits. Luckily, lots of non-dairy milk companies have released their own holiday nog blends and the nutrition numbers look a little more impressive than the classic drink.
There are two ways to make eggnog: with cooked eggs or raw eggs. Either way, the basic premise is to whisk egg yolks with sugar to increase the volume of the yolks and create a natural thickener.
Thickeners may cause digestive upset in some people. Several of the dairy products contain high fructose corn syrup as a sweetener. The majority of the eggnogs we looked at had more than one of these ingredients.
“While there are different eggnog recipes, most eggnog will typically contain high amounts of fat from cream and milk, and added sugar for sweetness,” said Cohn. The American Heart Association recommends that people consume no more than 5% to 6% of calories from saturated fat every day to support heart health.
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.
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.
"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!
The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.
Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees. For perfectly smooth eggnog: Pour through a sieve before chilling.
Store-bought eggnog still contains eggs, but most are already pasteurized, so even the sickliest Scrooge can likely have a sip. What's more, the FDA only requires products sold as eggnog in the US to contain a paltry minimum of 1 percent egg solid overall.
No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.
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