EASY EGGLESS EGGNOG RECIPE (2024)

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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!

EASY EGGLESS EGGNOG RECIPE (1)

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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.

EASY EGGLESS EGGNOG RECIPE (2)

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!

EASY EGGLESS EGGNOG RECIPE (3)

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

  1. In blender, combine all ingredients except for the whipped cream and nutmeg. Blend for about 30-45 seconds until well combined.
  2. Add the whipped cream and nutmeg and blend on low for another 10-15 seconds.
  3. Chill until ready to serve. Sprinkle a little nutmeg on top right before serving.

EASY EGGLESS EGGNOG RECIPE (4)

EASY EGGLESS EGGNOG RECIPE (5)

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 minutes minutes

Chill time: 1 hour hour

Servings: 6

Author:

Ingredients

  • 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

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!


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Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

EASY EGGLESS EGGNOG RECIPE (6)

How do you whip cream?

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 (7)

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!

EASY EGGLESS EGGNOG RECIPE (8)

EASY EGGLESS EGGNOG RECIPE (9)

ABOUT US

I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around!

  • EASY EGGLESS EGGNOG RECIPE (10)
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  • EASY EGGLESS EGGNOG RECIPE (14)
EASY EGGLESS EGGNOG RECIPE (2024)

FAQs

EASY EGGLESS EGGNOG RECIPE? ›

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.

What is the risk of adding raw eggs to eggnog? ›

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.

What's a good substitute for eggnog? ›

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.

How can I thicken my homemade eggnog? ›

To make it thicker, use less milk. 1 cup of whole milk will make a smooth eggnog, but if you know that you like a thicker eggnog, stir in only ½ cup of milk. Once it chills and thickens a little in the fridge, add more milk to thin it out to your liking.

What can I use instead of heavy cream for eggnog? ›

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

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