This Homemade Eggless Eggnog is wonderfully creamy and thick with plenty of nutmeg flavor. Enjoy it without alcohol for a kid-friendly version or spiked it. The recipe includes step-by-step photos and lots of tips.
Egg-Free Homemade Nog Recipe Highlights
I grew up enjoying glasses of eggnog alongside cookies, and this was a memory I wanted to bring back for my kids. The problem was, hence the name, traditional eggnog is made with eggs.
Well, that is no problem anymore…Meet my Homemade Eggless Eggnog!
This Homemade Eggless Eggnog is wonderfully creamy and thick with plenty of nutmeg flavor. You won’t believe are no eggs in it. Plus, it’s super easy to make with simple ingredients.
Enjoy it without alcohol for a kid-friendly version or spiked it. Either way, nothing hits the holiday spot more than a cup of eggnog!
Here’s a step-by-step recipe to guide you to egg-free nog bliss.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
- 1 box of flan: This is the flan I always use.
- Whole milk: I like to use whole milk for an extra creamy consistency, but feel free to use any milk you have handy. For a dairy-free version, I recommend using oat milk.
- Sweetened condensed milk: I recommend using the full-fat version. For a dairy-free version, use Oat Sweetened Condensed Oatmilk or any other dairy-free condensed milk of your preference.
- Heavy cream: For a dairy-free version, use oat whipped cream or full-fat canned coconut milk; make sure to shake it up before opening.
- Ground nutmeg: Freshly grated nutmeg is highly recommended.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
How To Make Homemade Eggless Eggnog Step-By-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Boxed Flan
- Let The Flan Set
- Blend
- Chill
Recipe Tips
I like to add an anise star and two cinnamon sticks to the milk when cooking the flan to intensify the spice flavor.
Make the eggnog in advance! Eggnog gets better with time; it gets thicker and silkier, and the flavors meld together more uniformly.
Storing Instructions
Store homemade eggless eggnog in the fridge for up to two weeks.
Frequently Asked Questions
Eggnog is traditionally served chilled or at room temperature as a punch at parties. However, warmed eggnog is also a delicious treat. We like to serve it chilled with some whipped cream and an extra little cinnamon and nutmeg dash on top.
Yes, you can! Common choices of alcohol to add to eggnog include rum, brandy, bourbon, or whisky. I recommend sticking to rum and Cognac to preserve the ‘nog’s flavors.
If you’d like to add alcohol to your eggnog, I’d recommend starting with about 1/4 cup and adding more to taste.
More Egg-Free Holiday Recipes You’ll Love!
- 25 Easy and Delicious Eggless Christmas Cookies
- Easy Eggless Cake Mix Christmas Cookies
- Eggless Apple Cinnamon Rolls
- Eggless Waffles
- BEST Eggless French Toast
- Eggless Pancakes [Video]
- Easy Eggless Crepes
- Browse more recipes…
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Recipe Card 📖
Homemade Eggless Eggnog
Equipment
Ingredients
- 1 (2 oz / 57 g) flan box
- 2 cups (480 ml) whole milk
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (240 ml) heavy cream
- 1/2 teaspoon ground nutmeg (I prefer freshly grated nutmeg)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Ground cinnamon and/or nutmeg for topping (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 20 minutes. Then refrigerate for about 2 hours until it's completely set and firm.
- In a blender, add the curdled flan, sweetened condensed milk, heavy cream, nutmeg, salt, and vanilla extract. Blend until everything is well incorporated and smooth.
- Using a funnel, transfer the nog to a glass bottle, cover it, and refrigerate until chilled.
- Serve in individual glasses with a grating of nutmeg and/or a cinnamon sprinkle over the top. Store in the refrigerator for up to 2 weeks.
- I like to add an anise star and two cinnamon sticks to the milk when cooking the flan to intensify the spice flavor.
- Make the eggnog in advance! Eggnog gets better with time; it gets thicker and silkier, and the flavors meld together more uniformly.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in December 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
Hi! Your link for the Flan you use doesn’t work anymore. Can you share the brand so I can look for it? Can’t wait to try this recipe ! Thank you,Sheila
Hello Sheila! I apologize for my late reply. I use Goya flan 2 oz. You can use any flan brand that calls for 2 cups of milk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried this recipe for my nephew who is allergic to eggs. We all LOVED it and he has requested I make him more! It was very rich, which was good, but I may try it next time without using the whole milk, or a little less condensed milk! Thanks for the recipe!!!
Hello Jenn! So glad you and your family enjoyed this recipe. Thanks a lot for the review and good feedback.
I live in Canada and can’t seem to find a source for the flan in my area that won’t be outrageously expensive to get my hands on that doesn’t have eggs. Is there a way to somehow use some ingredients from your flan recipe and merge them with this one to still get the same outcome? Or if I can’t get the mix this won’t work.
Amazon.com won’t ship the product to Canada either so I can’t even try that.
Hello Leslie! That is an interesting question, but I honestly haven’t tried that yet to advise. If you do try, please share with us how it goes.
Hey is flan the same as custard?
Hello S! Curstar has a softer texture. I would recommend using the flan mix. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
custard is a substitute for egg