Holiday drinks are always comforting, and eggnog is definitely one of the most popular choices this time of year.
Traditional versions rely heavily on raw eggs, which does not work for people who have allergies or simply prefer to avoid them.
That is why I made this eggless creamy eggnog. It gives you the exact same rich flavor without using a single egg.
The texture turns out wonderfully smooth thanks to a simple cooking method on the stove.
A pinch of warm spices brings everything together, making it a delicious treat to share with family.
Why You’ll Love It
Rich and Creamy – Whole milk, heavy cream, and condensed milk create a smooth, luxurious texture in every sip.
Warm Holiday Flavor – Nutmeg, cinnamon, and vanilla give this drink the comforting taste of classic holiday gatherings.
Perfectly Sweet – Sweetened condensed milk adds balanced sweetness while making the eggnog wonderfully thick and satisfying.
Silky Texture – A little cornstarch gently thickens the mixture, creating a smooth texture without using eggs.
Ingredient List
- 3 cups Whole Milk
- 1 cup Heavy Cream
- 14 oz Sweetened Condensed Milk
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Fine Salt
- 1/4 tsp Rum Extract, Optional
Directions
Step 1
Whisk 1/2 cup of the whole milk with the cornstarch in a saucepan until completely smooth and free of lumps.
Step 2
Whisk in the remaining whole milk, heavy cream, sweetened condensed milk, nutmeg, cinnamon, and salt.
Step 3
Cook over medium heat, whisking frequently, until the eggnog is steaming and slightly thickened, about 6 to 8 minutes. Do not allow it to boil vigorously.
Step 4
Remove from the heat and stir in the vanilla extract and optional rum extract. Cool for 20 minutes, stirring occasionally to prevent a skin from forming.
Step 5
Refrigerate for at least 4 hours until thoroughly chilled. Whisk well before serving, adding a small splash of milk if a thinner consistency is preferred.
Tips
Make a Smooth Cornstarch Slurry
Use cold milk for the first 1/2 cup, since cornstarch blends more easily into cold liquid. Whisk until the mixture looks completely smooth before adding anything else.
Pay close attention to the corners of the saucepan, where dry cornstarch can collect. Any lumps left at this stage may stay in the finished eggless eggnog.
Tip 2
Use a Heavy Saucepan
A heavy saucepan spreads the heat more evenly and helps keep the condensed milk from sticking to the bottom. A thin pan can create hot spots that make the mixture thicken unevenly.
I recommend whisking across the entire bottom of the pan, especially around the edges. This keeps the eggnog smooth as the cornstarch starts working.
Keep the Heat Gentle
Medium heat is enough to thicken this mixture. If it starts bubbling strongly, lower the heat and keep whisking so the dairy stays creamy and smooth.
You are looking for steady steam with a few small bubbles near the edge. Gentle cooking also gives the cornstarch enough time to thicken without making the eggnog too dense.
Try These Next
- Eggless Chocolate Crinkle Cookies
- Eggless Classic Pumpkin Pie
- Eggless Classic Southern Pecan Pie
- Eggless Snickerdoodle Cookies
- Eggless Soft & Chewy Sugar Cookies
Questions You Might Have
Can I make this eggless eggnog ahead of time?
Yes, this recipe is especially good made ahead because it needs at least 4 hours in the refrigerator to chill fully. You can prepare it up to 2 days before serving.
Store it in a covered container and whisk it well before pouring. The spices settle a little as it chills, so a quick whisk brings everything back together.
Eggless Creamy Eggnog
Ingredients
Method
- Whisk 1/2 cup of the whole milk with the cornstarch in a saucepan until completely smooth and free of lumps.
- Whisk in the remaining whole milk, heavy cream, sweetened condensed milk, nutmeg, cinnamon, and salt.
- Cook over medium heat, whisking frequently, until the eggnog is steaming and slightly thickened, about 6 to 8 minutes. Do not allow it to boil vigorously.
- Remove from the heat and stir in the vanilla extract and optional rum extract. Cool for 20 minutes, stirring occasionally to prevent a skin from forming.
- Refrigerate for at least 4 hours until thoroughly chilled. Whisk well before serving, adding a small splash of milk if a thinner consistency is preferred.