Non-alcoholic eggnog (Ponche de huevo sin alcohol) is a rich, creamy holiday drink made with milk, eggs, sugar, and warm spices like nutmeg and cinnamon, giving classic festive flavor without rum or brandy.
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This non alcoholic eggnog recipe uses a gently cooked custard base, light brown sugar for subtle caramel depth, and a blend of milk, evaporated milk, and cream for balanced richness, finished with whipped cream and warm spices for a smooth, frothy texture.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Heavy Cream: Adds richness and a smooth, velvety mouthfeel.
- Egg Yolks: Create the custard base, giving the eggnog its classic thickness, color, and creamy body while helping it set gently when heated.
- Light Brown Sugar: Sweetens the eggnog while adding subtle caramel and molasses notes.
- Milk: Balances the richness of the custard, keeping the eggnog smooth and drinkable.
- Evaporated Milk: Adds extra creaminess and body without the heaviness of more cream, giving the eggnog a richer dairy flavor. It can be substituted with whole milk.
- Salt: Enhances sweetness and rounds out the overall flavor.
- Nutmeg & Ground Cinnamon: Add warm, aromatic spice and classic eggnog flavor.
How to Make Non Alcoholic Eggnog
Note: Full instructions are provided in the recipe card below.
- In a medium bowl, whisk together ¾ cup of the cream, egg yolks, and the sugars until smooth and light in color, about 30 seconds. Set aside.
- In a medium saucepan, heat the milk and evaporated milk with the salt over medium-high heat, stirring occasionally, until it just begins to simmer.
- Remove the saucepan from the heat. While whisking the yolk mixture continuously, slowly pour in the hot milk to gently warm the eggs. Transfer the combined mixture back to the saucepan and cook over medium-low heat, whisking constantly, until it thickens slightly and reaches 160°F, about 1 to 2 minutes.
- Pour the custard immediately into a clean bowl and stir in the vanilla, cinnamon, and nutmeg. Place this bowl inside a larger bowl filled with ice to cool it down. Refrigerate, stirring occasionally, until fully chilled and about 40°F, 1 to 2 hours.
- Right before serving, use a stand mixer fitted with the whisk attachment to beat the remaining ¾ cup cream on medium-low speed until frothy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1 to 3 minutes. Gently fold the whipped cream into the cold eggnog. Serve with additional nutmeg on top. The eggnog can be covered and refrigerated for up to 24 hours.
Hint: For a thicker eggnog, cook the custard to 175-180°F. Do not let it boil, or it will curdle. Remove from the heat and place the bowl in an ice bath to stop the cooking process.
Storage, Make Ahead, & Freezing
Storage: Keep eggnog covered and refrigerated for up to 24 hours. Stir well before serving.
Make Ahead: Prepare the custard base in advance and chill completely. Whip and fold in the cream just before serving for the best texture.
Freezing: Not recommended.
Camila's Tips & Variations
- Use freshly grated nutmeg for the best aroma and flavor.
- Heat the custard gently, whisking constantly, until it reaches 160°F for a smooth, safe texture or 175-180°F for a thicker, creamier consistency. Do not let it boil, as boiling will cause the eggs to curdle. Keep a large ice bath ready to cool the custard quickly and stop the cooking process.
- Light brown sugar adds a subtle caramel, rum-like depth without alcohol.
- Sweetness can be adjusted to taste by reducing the sugar for a less sweet eggnog or adding more if you prefer it sweeter.
- Chill thoroughly before serving so the spices fully develop.
- For extra froth, fold in whipped cream just before serving.
Frequently Asked Questions
What is non alcoholic eggnog made of?
Non-alcoholic eggnog is made with milk or cream, eggs, sugar, and warm spices like nutmeg and cinnamon, without rum or brandy.
Is non alcoholic eggnog safe for kids?
Yes. Since it contains no alcohol and the eggs are gently cooked, it is safe for children and the whole family.
Can I adjust the sweetness of eggnog?
Yes. You can reduce or increase the sugar to taste depending on how sweet you prefer your eggnog.
❤️ Love this Ponche de Huevo sin alcohol recipe?
Make sure to check out our Christmas punch recipe, which can be made kid-friendly or spiked for adults, making it perfect for holiday gatherings.
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Recipe
Non Alcoholic Eggnog
Equipment
- Large bowl (for ice bath)
- Stand mixer with whisk attachment (or hand mixer)
Ingredients
- 1 ½ cups heavy cream
- 6 large egg yolks
- ¼ cup sugar , adjust to taste
- ¼ cup light brown sugar
- 3 cups whole milk
- ½ cup can evaporated milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg , plus extra for serving
- ⅛ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
Instructions
- In a medium bowl, whisk together ¾ cup of the cream, egg yolks, and the sugars until smooth and light in color, about 30 seconds. Set aside.
- In a medium saucepan, heat the milk and evaporated milk with the salt over medium-high heat, stirring occasionally, until it just begins to simmer.
- Remove the saucepan from the heat. While whisking the yolk mixture continuously, slowly pour in the hot milk to gently warm the eggs.
- Transfer the combined mixture back to the saucepan and cook over medium-low heat, whisking constantly, until it thickens slightly and reaches 160°F, about 1 to 2 minutes.
- Pour the custard immediately into a clean bowl and stir in the vanilla, cinnamon, and nutmeg. Place this bowl inside a larger bowl filled with ice to cool it down. Refrigerate, stirring occasionally, until fully chilled and about 40°F, 1 to 2 hours.
- Right before serving, use a stand mixer fitted with the whisk attachment to beat the remaining ¾ cup cream on medium-low speed until frothy, about 1 minute.
- Increase the speed to high and whip until soft peaks form, 1 to 3 minutes. Gently fold the whipped cream into the cold eggnog. Serve with additional nutmeg on top. The eggnog can be covered and refrigerated for up to 24 hours.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
