This Homemade Eggless Nog brings all the cozy holiday flavor of classic eggnog—creamy, thick, and full of nutmeg—without a single egg. Made with simple pantry ingredients and a quick stovetop method, it’s perfect for families navigating allergies. Serve it kid-friendly or spiked for the adults. This is your easy, foolproof way to bring nostalgic holiday nog back to the table.
Oriana’s Thoughts On The Recipe
I grew up sipping cold glasses of eggnog with a plate of cookies nearby, and it’s one of those holiday memories I’ve always wanted my kids to experience. But traditional eggnog is built on raw eggs—so for a long time, it just wasn’t an option for our allergy home.
After more than a decade of egg-free cooking, I’ve learned that texture and flavor are everything . And this recipe proves you don’t need eggs to recreate that thick, velvety holiday nog we all crave. It took a few rounds of testing—my kids were happy taste-testers—but once it clicked, it felt like such a win. Cozy, creamy, safe for everyone… exactly what a holiday drink should be.
Now this eggless nog is a December staple in our home. The kids love it warm with a sprinkle of cinnamon, and the adults won’t say no to a little extra cheer added in. However you serve it, it brings the holiday spirit right to the table.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- One box of flan: Flan mixes come in different sizes, so here’s what works best: I recommend using a 5.5 oz. (156 g) flan box.
- Whole milk: Use whole milk for an extra creamy consistency. Low-fat milk won’t set well. For a dairy-free version, I recommend using canned full-fat coconut milk or oat milk.
- Sweetened condensed milk: I recommend using the full-fat version. For a dairy-free version, use Oat Sweetened Condensed Oatmilk or another dairy-free condensed milk of your choice.
- Heavy cream: For a dairy-free version, use oat whipped cream, Silk Heavy Whipping Cream Alternative , Country Crock Plant Cream, Vegan and Dairy Free. or full-fat canned coconut cream; 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.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. To substitute the whole milk, , use non-dairy milk like canned full-fat coconut milk or oat milk. For the heavy cream frosting, aim for a dairy-free cream such as Silk Heavy Whipping Cream Alternative or Country Crock Plant Cream, Vegan and Dairy Free. For the sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
How To Make Homemade Eggless Nog 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
When cooking the flan, I like to add an anise star and two cinnamon sticks to the milk to intensify the spice flavor.
Make the eggnog in advance! Eggnog improves with time; it thickens and becomes silkier, and the flavors meld more evenly.
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.
Recipe Card
Eggless Holiday Nog
Equipment
Ingredients
- 1 (5.5 oz – 156 g) flan box (see notes)
- 3 1/2 cups (840 ml) whole milk (do not use low fat milk)
- 2 cans (14 oz / 397 g) sweetened condensed milk
- 2 cups (480 ml) heavy cream
- 1 teaspoon ground nutmeg (I prefer freshly grated nutmeg)
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- Ground cinnamon and/or nutmeg for topping (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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 – 3 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.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. To substitute for whole milk, use non-dairy milk, such as canned full-fat coconut milk or oat milk. For the heavy cream frosting, aim for a dairy-free cream such as Silk Heavy Whipping Cream Alternative or Country Crock Plant Cream, Vegan and Dairy Free. For the sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- When cooking the flan, I like to add an anise star and two cinnamon sticks to the milk 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.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.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.
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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 November 2024 to make it as helpful as possible!
How far ahead can you make this? Traditional eggnog (I used the Alton Brown recipe before eggs started bothering me) develops over weeks to months. Given the amount of dairy and lack of alcohol in the base recipe, I was wondering if you had a sweet spot?
Hello Blake! This recipe is alcohol-free, but I do have another version with alcohol if you’re interested! Venezuelan Ponche Crema 😊 The alcohol helps with the traditional flavor development over time. For the eggless, alcohol-free version, I recommend enjoying it within 1-2 days for the best flavor, but it will last up to two weeks in the fridge. Hope that helps!
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