Thick, rich, and decadent – condensed milk eggnog is the ultimate holiday indulgence! This easy homemade eggnog recipe uses sweetened condensed milk and is perfectly spiced with cinnamon, vanilla, and nutmeg. This non-alcoholic eggnog is perfect for the whole family to enjoy!
Eggnog with sweetened condensed milk
A few days ago, Irena shared an eggnog milkshake, that is absolutely amazing and delicious. But we were still missing classic eggnog. With plenty of eggnog recipes already around, I wanted to try something a little different and this condensed milk eggnog came to be.
My version is really close to traditional eggnog recipes. The main differences are that it’s made with sweetened condensed milk instead of heavy cream and uses only egg yolks instead of whole eggs. I also skipped the booze because most of my family members and I are non-alcoholic.
The sweetened condensed milk does 2 jobs: it adds richness (substituting the heavy cream) and sweetness (replacing any additional sugar.)
You might be thinking: Is condensed milk eggnog as good as traditional eggnog? The answer is a resounding YES! I love the smooth texture and the subtle taste of milk toffee the condensed milk provides – some much better than the stuff from a carton!
What is eggnog?
Eggnog is a popular holiday drink and wintertime beverage. Many different versions exist, but it’s traditionally made with egg yolks or whole eggs, milk, heavy cream, sugar, and sometimes thickened with egg whites.
What does eggnog taste like?
Eggnog has a creamy, sweet flavor with hints of cinnamon and nutmeg. It reminds me of melted custard ice cream. And no, this cozy holiday drink doesn’t taste eggy.
Why this recipe works
- 6 ingredients: For this easy eggnog recipe without heavy cream, you’ll only need just 6 simple ingredients that are probably already waiting in your fridge or pantry.
- Delicious + thick eggnog: Condensed milk lends this holiday beverage a perfectly creamy texture and smooth consistency.
- Perfectly spiced: A blend of vanilla, cinnamon, and nutmeg gives this homemade Christmas drink the perfect holiday aroma, warming and sweet.
- Family-friendly: This is an eggnog recipe without alcohol, and everyone can enjoy this kid-friendly holiday drink. If you prefer boozy eggnog, scroll to the FAQ section at the end of the post, where I share some tips to make spiked eggnog.
- Safe: I’ll show you how to make your eggnog safe by pasteurizing the yolks. That sounds complicated, but it really isn’t.
Condensed milk eggnog ingredients
The materials for this eggnog Christmas drink are all pretty basic. If you’ve already got sweetened condensed milk, I bet you have the other ingredients you need as well. You’ll want to gather:
- Milk: You can use any type of milk you like. I prefer whole milk in the easy eggnog recipe, but skim will also work.
- Sweetened condensed milk acts as a sweetener and gives the eggnog a creamy texture.
- Egg yolks thicken the holiday drink, provide richness, and lend the drink a yellow hue. You only need the yolks. Use the egg white to make this easy meringue recipe.
- Spices: Cinnamon powder and ground nutmeg are the perfect eggnog seasonings. They create warmth and a festive holiday flavor.
- Vanilla extract complements the spices and adds complexity. For the best flavor, also add a splash of rum extract.
The quantities are given in the recipe card at the bottom of the page, just scroll down or tap the “Jump To Recipe” button atop the article.
- Measuring cups and spoons or digital scale to measure the quantities.
- Saucepan to cook the eggnog.
- Whisk to combine the ingredients.
- Silicone spatula for cooking the eggnog.
- A candy thermometer or infrared thermometer ensures that we heat the egg yolks to the correct temperature. This tool is optional, but I strongly recommend it because measuring the temperature takes the guesswork out of pasteurizing the eggs. I’ll explain more in a second.
- Glass bottle to store the eggnog after cooking it.
Is eggnog safe?
Seeing raw egg yolks listed in the ingredients list, you might wonder if it’s safe to drink eggnog. I completely understand your concern. Raw eggs can harbor salmonella, a bacterium that can cause serious infection.
However, my recipe is perfectly safe because we heat and pasteurize the yolks, effectively eliminating all bacteria.
How to temper yolks in eggnog
The trick to making eggnog safe is to temper the egg yolks until the mixture reaches 160°F / 71°C, at which point the yolks will be pasteurized. The goal isn’t to cook the eggs but to heat them just enough to kill bacteria.
Old-fashioned eggnog recipes usually incorporate raw eggs. However, I actually find that tempering the egg yolks creates a better flavor and texture. Plus, it gives you peace of mind.
How to make eggnog with condensed milk
It’s really easy to make this delicious holiday drink. All you have to do is blend the condensed milk and yolks, and then simmer everything until thick and creamy! Here are the steps for how to make eggnog without heavy cream:
#1: Blend yolks and condensed milk
- Add the egg yolks and sweetened condensed milk into a large saucepan and whisk until well combined.
- Be sure to break the yolks apart and incorporate them completely into the condensed milk.
#2: Cook and thicken eggnog
- Add the milk, vanilla extract, cinnamon, and nutmeg.
- Put on the stove and turn the heat on medium-low.
- Simmer for 8 to 10 minutes.
- The eggnog is done when the mixture is thick enough to coat the back of a spoon. Be careful not to boil the mixture, or the yolks might curdle.
- If using a candy thermometer or infrared thermometer, the mixture should reach 160°F / 71°C)
#3: Chill and store
- Once thickened, remove the saucepan from the stove and cover with plastic wrap/cling film. Allow it to cool to room temperature.
- Transfer the eggnog into an airtight bottle or storage container and refrigerate until ready to serve.
- Serve the eggnog warm or cold.
- If desired, garnish with whipped cream, a cinnamon stick, and a dash of ground nutmeg. Enjoy!
Tips for the best homemade eggnog
These simple tips will help you make a creamy and thick eggnog with no trouble!
- Don’t boil your eggnog. The mixture should be gently warmed over medium-low heat.
- Stir, stir, stir. Be sure to stir the eggnog the entire time you cook it and scrape the sides and bottom of the pot with a spatula. Otherwise, the yolks might curdle, resulting in lumpy eggnog.
- The eggnog is done when it just starts to coat the back of a spoon.
- Adjust the texture. If you prefer thicker eggnog, prepare the recipe with 2 cups of milk. For lighter eggnog, increase the amount of milk to 3 cups.
- Cover the eggnog with plastic wrap after cooking because milk tends to form skin. The plastic wrap should sit directly on the surface of the eggnog.
- Add a lemon or orange rind if you like some tang. The citrus peel will lighten up the flavor and cut through the sweetness.
- Make it lactose-free. If you need dairy-free eggnog, use a dairy-free milk alternative (e.g., almond milk or oat milk) and replace regular condensed milk with sweetened coconut condensed milk.
How is eggnog served?
Eggnog is quite flexible and can be served warm, at room temperature, or chilled. Some folks like it over ice.
- Cold eggnog: Let the eggnog cool for 1 hour, then refrigerate until chilled. Pour in cups or tumblers with a dash of spices. Optionally, serve over ice.
- Warm eggnog: Serve the eggnog after cooking it or reheat in a saucepan. Fill in mugs with a dollop of whipped cream and a sprinkle of nutmeg.
Here are a few ideas to dress up your simple eggnog recipe without cream:
- Sprinkle of nutmeg: A dash of ground nutmeg is the easiest way to serve DIY eggnog.
- Whipped cream: Spoon a big dollop of whipped cream on your drink for extra richness.
- Cinnamon stick: Adorn each cup with a cinnamon stick for the ultimate holiday flair.
- Star anise: Although eggnog usually doesn’t contain anise, star anise floating across your holiday drink looks very festive.
- Sugar rim: For a sparkly line of sugar, fill a shallow bowl or small plate with granulated sugar (white sugar). Wet the rim of your glass with corn syrup, and then roll in sugar.
While the classic recipe is pretty simple, there are endless ways to customize it to your liking. If you’d like to try a different flavor, try one of these suggestions:
- Chocolate eggnog: Add 1/3 cup semisweet chocolate chips when heating the milk.
- Caramel eggnog: Replace the condensed milk with 1/2 cup caramel sauce and serve the eggnog with a sprinkle of salt.
- Pumpkin spice eggnog: Stir 1/4 pumpkin puree into the eggnog and season with 1 tsp pumpkin pie spice.
How to store eggnog
Let the eggnog cool for 1 hour. Then pour into a glass bottle or sealed container. Store in the fridge for up to 3 days. Keep the eggnog at the back of the refrigerator rather than the door to maintain a steady temperature.
How long does eggnog without alcohol last?
Eggnog without alcohol can be stored for 3 days, as long as its refrigerated and ideally kept below 40°F / 4°C. Versions made with alcohol will last for 3 weeks.
Can you freeze eggnog?
Yes, you can freeze this eggnog with condensed milk. First, allow the eggnog to cool completely. Then pour it into a freezer-safe container. Leave an inch of space because the liquid will expand as it freezes. Label and freeze for up to 2 months.
When you’re ready to serve, put your frozen eggnog in the fridge and let it defrost overnight. You should never thaw homemade eggnog at room temperature.
How do you reheat eggnog?
To reheat, warm leftover eggnog in a saucepan on the stove and whisk until heated through.
- 4 egg yolks (US, CAN, AUS, NZ: L / UK & Europe: M)
- 14-oz can / 1 1/3 cups / 400 g sweetened condensed milk
- 2 cups / 450 ml / 16 fl oz milk (or 3 cups / 700 ml / 24 fl oz for lighter eggnog)
- 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp rum extract (optional)
- whipped cream
- ground nutmeg
- cinnamon sticks
- Blend yolks and condensed milk. Add the egg yolks and sweetened condensed milk into a large saucepan and whisk until well combined. Be sure to break the yolks apart and incorporate them completely into the condensed milk.
- Cook and thicken eggnog. Add the milk, vanilla extract, cinnamon, nutmeg, and rum extract (if using). Put on the stove and turn the heat on medium-low. Simmer for 8 to 10 minutes. The eggnog is done when the mixture is thick enough to coat the back of a spoon. Be careful not to boil the mixture, or the yolks might curdle. If using a candy thermometer or infrared thermometer, the mixture should reach 160°F / 71°C)
- Chill and store. Once thickened, remove the saucepan from the stove and cover with plastic wrap/cling film. Allow it to cool to room temperature. Transfer the eggnog into an airtight bottle or storage container and refrigerate until ready to serve.
- Serve. Serve the eggnog warm or cold. If desired, garnish with whipped cream, a cinnamon stick, and a dash of ground nutmeg. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 152mgSodium: 128mgCarbohydrates: 41gFiber: 0gSugar: 40gProtein: 10g
Can I make this recipe with evaporated milk?
Yes, it’s possible to substitute condensed milk with evaporated milk. You will need to make adjustments because evaporated milk is thinner and not as sweet as condensed milk. This is what you’ll do:
- Reduce the regular milk by 1/3 to 1/2 cup.
- Add 1/4 to 1/3 cup granulated sugar.
What is the best alcohol for eggnog?
This sweetened condensed milk eggnog is easily modified to accommodate those who prefer a boozy drink. Traditionally, brandy is used for eggnog. You can also spike your creamy eggnog with bourbon, whiskey, rum (dark, white, or spiced), cognac, or another liquor you like. But since I don’t drink, I’m really no expert.
How much alcohol do I add to eggnog?
You can add 1/4 to 1/3 cup alcohol for a boozy version to the whole recipe or 1/2 to 1 tablespoon per serving.
Tip: If you have alcohol drinkers and non-drinkers in your family, serve the alcohol on the side so everyone can add a splash individually to their mugs as desired.
Is this Puerto Rican eggnog?
No, my recipe and Puerto Rican eggnog (aka Coquito) are different, although they are both made with condensed milk. Puerto Rican eggnog includes coconut milk and white rum but no eggs. Visit Immaculate Bites for an authentic Coquito recipe.