Homemade Eggless Eggnog

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.

Course Drinks

Cuisine American

Prep Time 10

Cook Time 5

Chilling time 2

Servings servings (4 cups total)

Calories 324kcal

Author Oriana Romero

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)

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.

Notes

Store homemade eggless eggnog in the fridge for up to two weeks.

Boxed Flan: Boxes of flans come in different sizes. I usually use a Goya flan box that comes in a 2 oz presentation.

Salt: When making custard-like recipes, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. Don’t you have black salt? No problem! Just use regular salt. The nog won’t have an eggy flavor but will still be delicious regardless. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.

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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition