This easy eggless eggnog recipe includes a sneaky Southern shortcut ingredient that creates the most deliciously creamy eggnog that will brighten up your festive season.
I didn’t have a traditional eggnog recipe in my repertoire for the longest time. We didn’t grow up drinking eggnog but heard about it often on television shows and in movies. Eventually, years ago, I finally tried it and found that it can vary greatly from absolutely delicious to bug-your-eyes-out strong! This easy eggnog recipe errs on the side of smooth and delicious, creamy and rich, and family-friendly through and through!
In only minutes and with the help of a fun shortcut ingredient, you have a thick and creamy non-alcoholic eggnog fit for any occasion! Do you want to know the shortcut ingredient? Let me tell you, it’s not raw eggs. Yep, this is an eggnog recipe without eggs and you won’t miss them (or how fiddly they make this recipe). Instead, we’re using instant vanilla pudding mix! Trust me, it makes this homemade eggnog recipe. The other ingredients you need include milk, sugar, vanilla extract (or rum extract), and some aromatic spices.
Now, you can also call this a blender eggnog recipe, because all you’re going to do is toss all the ingredients in a blender and let them mix together for a few minutes until smooth. Then let it chill in the fridge for a couple of hours. The secret is… the longer you let it chill, the thicker it becomes. So if you make it the night before, you’re in for a treat!
Told ya this was an easy eggnog recipe! In fact, I don’t think you’ll find an easier eggless eggnog recipe out there. Keep scrolling for serving suggestions and recipe tips to make this non-alcoholic eggnog work for you. Enjoy!
- Milk (whole milk, almond milk, whatever you like)
- Granulated sugar
- French vanilla instant pudding mix
- Rum extract or vanilla extract
- Ground nutmeg
- Ground allspice
- Ground ginger
How To Make My Easy Eggnog Recipe
Pour the milk, pudding, sugar, and all of the spices into the blender and run on high speed for a few minutes, until all of the ingredients are blended and smooth.
Pour the milk mixture into a jug or container.
Store in the refrigerator, covered, for 1 to 2 hours.
The longer the mixture is stored the thicker it will become.
Mix well again by giving it a vigorous stir before serving.
I like to top it with whipped cream and a sprinkle of ground cinnamon to make it extra special. Plus a cinnamon stick stirrer!
It’s so much fun doing the little things for the people we love!
When stored in some form of airtight container, jar, bottle, or jug, your leftover eggnog will last in the fridge for up to 4 days.
- To decrease the sugar, use a sugar-free pudding mix if you like and lessen the sugar or replace that entirely with a sweetener of your choice.
- You can use any type of milk, like 2%, whole milk, oat milk, cashew milk, or almond milk.
- You can also use any variety of spices in this homemade eggnog recipe. For example, substitute them all for a teaspoon of pumpkin pie spice or apple pie spice. Alternatively, swap the allspice for ground cinnamon. The choice is yours.
How do you serve traditional eggnog?
Here are some serving suggestions:
- Add whipping cream (here’s my homemade whipped cream recipe).
- Sprinkle with ground cinnamon or freshly grated nutmeg.
- Add a cinnamon stick to act as a stirrer.
What is the best alcohol to spike eggnog with?
You traditionally spike eggnog with brandy, but you can also use dark rum, bourbon (a Southern specialty), spiced rum, whisky, or Cognac. If you want to make this a spiked eggnog recipe, stir it in after you’ve blended the ingredients. An easy ratio to follow is 1.5 ounces of alcohol to 1 cup of eggnog. This recipe makes 4 generous cups of eggnog, so 6 ounces of alcohol should be a good amount, but opt for less and adjust to taste.
Should eggnog be drunk hot or cold?
Traditionally, you drink eggnog cold, but you can heat it up on the stovetop if you like before serving.
You may also like these homemade drink recipes:
Skinny Pumpkin Spice Latte at Home
- 4 cups milk
- 1/2 cup granulated sugar
- 1 3.4-ounce package instant french vanilla pudding mix
- 1 teaspoon rum extract or pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- Place the milk, pudding, sugar, and all of the spices into a blender and run on high speed for a few minutes, until all of the ingredients are blended and smooth.4 cups milk, 1/2 cup granulated sugar, 1 3.4-ounce package instant french vanilla pudding mix, 1 teaspoon rum extract or pure vanilla extract, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger
- Pour the milk mixture into a jug or container and cover. Place in the refrigerator for at least 1-2 hours. The longer the mixture is stored the thicker it will become. Mix well by vigorously stirring before serving.
- Garnish individual servings with whipped cream and a sprinkling of ground cinnamon if you like!
This recipe was featured in Meal Plan Monday and Weekend Potluck.
I made this with sugar free pudding and Stevia. Was a little too thick but with about another cup of milk, it was AMAZING
So wonderful to hear that it turned out great. Thanks for your comment and rating! Hope you have a lovely holiday season 🙂
Can u add raw eggs?
I have not added raw eggs to this recipe.
This sounds very good and easy, too. Can’t wait to try it.
This looks delicious! I have never thought of using pudding mix! Do you think the consistency changes if I used non dairy milk, like almond milk? I see you listed it in the ingredients but wondering if you have tried it?