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Eggless Eggnog

Quick, easy and delicious recipe for thick EggLess Eggnog made with standard pantry ingredients (boozy or not!) and the must have drink for Christmas !

Quick, easy and delicious recipe for thick EggLess Eggnog made with standard pantry ingredients (boozy or not!) and the must have drink for Christmas !

Post and images updated November 2018

I have never had Eggnog before ! It always looks and sounds so delicious.

However, I am not one for raw egg. And every recipe I have seen contains raw egg and I had gone in search of an Eggless Eggnog recipe.

Quick, easy and delicious recipe for thick EggLess Eggnog made with standard pantry ingredients (boozy or not!) and the must have drink for Christmas !

I suppose it should then only be called Nog, right ? But I am not sure everyone would know what that is !

Interestingly, NOG means “more” in my one home language Afrikaans. We speak both English and Afrikaans on both sides of our families.

Until a couple of days ago when Mandy from MANDY’S RECIPE BOX shared an eggless eggnog recipe!

I could hardly wait to try it out … and when I finally did — Delicious !

Quick, easy and delicious recipe for thick EggLess Eggnog made with standard pantry ingredients (boozy or not!) and the must have drink for Christmas !

The only change I made was to use Caster Sugar (superfine sugar) instead of normal sugar. Other than that, I followed her recipe which can be found here.

When my son, who is normally very fussy, tasted this the first time, he finished two tall glasses and gave his nod of approval immediately !

Update November 2018 : Over the years I am still using this recipe, but have also added Rum, instead of Rum Extract. The quantity varies to how we prefer the Eggnog.

Stir in the Rum just before serving, not as with the extract which gets added before chilling.

However, I still make non-boozy batches as well, as we now and then have kids over Christmas time, and I, myself do not drink a lot of alcoholic drinks.

Quick, easy and delicious recipe for thick EggLess Eggnog made with standard pantry ingredients (boozy or not!) and the must have drink for Christmas ! #EgglessEggnogRecipe #NoEggEggnog #EggnogRecipes #ChristmasDrink

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More Christmas recipes you might like:

Eggless Eggnog

Yield: 2 liters / 8 cups

Eggless Eggnog

Eggless Eggnog

Quick, easy and delicious recipe for thick Eggless Eggnog made with standard pantry ingredients (boozy or not!) and the must have drink for Christmas !

Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 Box Instant Vanilla Pudding ( 90g / 3oz )
  • 4 cups Milk
  • 4 cups Fresh Cream (Heavy/Whipping)
  • 1/2 cup Caster Sugar (Superfine Sugar)
  • 2 t Vanilla Extract
  • 2 t Rum Extract (see note below)

TO SERVE:

  • Whipped Cream (optional)
  • Nutmeg, sprinkled over (optional)

Instructions

  1. In a large bowl or blender, beat together the Vanilla Pudding with one cup of Milk until it starts to thicken
  2. Add all the remaining ingredients (except the TO SERVE ingredients) – mix well with a blender
  3. Transfer to a serving jug, cover and chill for about an hour to thicken
  4. Serve with Whipped Cream and a sprinkling of Nutmeg (optional)

Notes

  • Instead of using Rum extract (for a non-alcoholic version) omit the extract
  • Stir in Rum just before serving (quantities are up to you - I like to add a cup !)
  • Nutrition values for the non-alcoholic version

Nutrition Information

Yield

8

Serving Size

1 cup

Amount Per Serving Calories 577.1

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Cover and chill for about an hour before serving, although I usually gulp down a glass as soon as the Eggnog is all mixed !

LINDA

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Marilyn Clark

Thursday 25th of September 2014

Linda, I stumbled this one too! Thanks so much for keeping the stumbled upon G+ group alive!

Lissa

Wednesday 9th of January 2013

A great variation! Pinned and loved. Thanks for sharing at MightyCrafty Mondays.

Amanda

Sunday 30th of December 2012

I used to always rink raw egg eggnog growing up.. The thought of it now makes me ill. I've made my own eggnog recipe (unfortunately it's not up on the blog yet) that tempers the eggs and then adds them back into the liquid to continue to slowly cook them without scrambling. I've had great success with it and even my mom thinks it's better than the raw egg version, not to mention safer! Also, it will stay fresh a little longer in the fridge, although we've never had a problem finishing off 2 gallons (roughly how much the recipe makes) within the first 2 days!

Amandawww.watchoutmartha.net

Food Done Light

Wednesday 26th of December 2012

What an interesting idea to use pudding. I can just imagine how good this tastes. Thanks for sharing on Thursdays Treasures.

Doreen@househoneys

Monday 24th of December 2012

Great idea for those who don't want to eat raw eggs! Thanks for linking up at 'It's beginning to look a lot like Christmas' hop. So happy to have you!

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