Non-Alcoholic Eggnog

It's a crowd-pleaser for the whole party, even kids.

Non-Alcoholic Eggnog

Stacy Allen, Prop Stylist: Caleb Clarke, Food Stylist: Jen Riley

Active Time:
5 mins
Total Time:
1 hrs 5 mins

At the holidays, party drinks can be trendy and festive, like these Pomegranate Margaritas, or they can be classic and timeless, like old-fashioned eggnog.

But for people who don't drink alcohol, or even for kids who can't, there should be a non-alcoholic holiday sipper that's equally special and unique—and now there can be with this Non-Alcoholic Eggnog.

You're going to be surprised how we made this alcohol-free 'nog. The rich, creamy base has zero eggs, so it's also an egg-free eggnog if that's of interest to your crowd. Instead, we turned to classic vanilla ice cream to make this drink. Yes, ice cream. Here, we'll show you how, and why.

What Is Eggnog Without Alcohol?

Eggnog is thick, sweet, and creamy. It's warmly spiced with notes of ginger, cloves, and cinnamon. So in many ways, this is a luscious milk drink with loads of flavor. You don't really need the alcohol.

Our Southern Living Test Kitchen pro said this non-alcoholic eggnog is "surprisingly eggnog-y! This had just the right consistency—enough to coat the back of a spoon but not too thick, which you sometimes get with store-bought nogs."

What You'll Love About Non-Alcoholic Eggnog

  • The foam: Blending this eggnog in a blender instead of whisking together in a bowl achieves a nice foamy layer—kind of like what you’d get if you whisked egg whites until stiff in your homemade eggnog.
  • The flavor: The spices and extra hit of vanilla help bring all the warm traditional flavors of eggnog to this beverage.
  • Family-friendly: This is a delicious way to enjoy a holiday favorite, but without the booze. There are lots of people who use store-bought non-alcoholic eggnog who would really enjoy this homemade version. It is way richer and frothier than the packaged kind.
  • Designed for a party: Southerners love a punch, and there is something undeniably nice about presenting a homemade version in a pretty punchbowl for your holiday party.
  • Easy to make: No taking temperatures or whipping egg whites. The spices are perfectly balanced, and the simplicity of using a premium ice cream and a handful of fresh ingredients is really appealing.

A Note About Ingredients

This ingredient list is fairly short: ice cream and some spices, mostly. That's by design—we wanted this to be way easier than traditional eggnog.

eggnog ingredients

 Stacy Allen, Prop Stylist: Caleb Clarke, Food Stylist: Jen Riley

But it also means you want the best and the freshest where you can use it. We call for freshly grated nutmeg versus the bottled variety because fresh nutmeg is far more flavorful. Bottled nutmeg loses its bite and aromatics.

The ice cream is important, too. You want something thick and rich, full-fat preferred. A lower-fat ice cream may not yield the best results after blending, though you're certainly welcome to use whatever you like or have on hand.

You can also make this dairy-free by opting for dairy-free ice cream and plant-based milks and creamers.


The good news about this drink is that you can be as creative as you want. Make it once, and you'll get plenty of ideas for upgrading it. Here are a few our Test Kitchen suggested:

  • Add chocolate: Spoon a few tablespoons of cocoa powder into the blender before you combine. Serve with whipped cream and chocolate curls for an extra festive presentation.
  • Add coffee: A few teaspoons of instant espresso will add a lovely coffee flavor. You could then warm this for a faux eggnog-coffee beverage. The scoop of ice cream will melt slowly for a decadent drink.
  • Add booze: You can punch this up with brandy or rum. This way, the whole crowd has the alcohol-free version, but those who want it can make their own spirited drink.

How to Make Ahead

If you're party planning and need to cut down on what you're making at the last second, here's a good option: Complete this recipe through blending. Pour the eggnog base into a pitcher or glass jar, and store up to 2 days in the fridge. Just before serving, add the scoops of ice cream and fresh nutmeg.

Serve with some gingersnap or biscotti cookies to dip in, drink with, or eat on the side.


  • 1 1/2 qt. vanilla ice cream (such as Haagen Dazs), divided

  • 1 cup half-and-half

  • 1 cup whole milk

  • 1 1/2 tsp. ground cinnamon

  • 1 1/2 tsp. fresh grated nutmeg, plus more for garnish

  • 1 1/2 tsp. vanilla extract

  • 1/4 tsp. ground cloves

  • 1/4 tsp. kosher salt


  1. Place 1 quart of the ice cream in a bowl; let stand at room temperature until partially thawed, about 1 hour. Return remaining 1/2 quart ice cream to freezer.

  2. Combine partially thawed ice cream, half-and-half, milk, cinnamon, nutmeg, vanilla, cloves, and salt in a blender. Blend until smooth and frothy, about 30 seconds.

    eggnog in blender

    Stacy Allen, Prop Stylist: Caleb Clarke, Food Stylist: Jen Riley

    To serve, pour into a punch bowl; scoop remaining 1/2 quart ice cream on top, and garnish with additional nutmeg.

    eggnog in bowl with ice cream

    Stacy Allen, Prop Stylist: Caleb Clarke, Food Stylist: Jen Riley

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