As any regular visitor to this site can tell you, I. Love. Eggnog. (A LOT). And as I’ve said before, my love for this stuff isn’t limited to the alcoholic versions that I’ve been evangelizing for the past fifteen years or so. I even like the goop you get at the grocery store. This is all delicious to me.
It’s been years since I filed bottles of alcoholic eggnog with friends for Thanksgiving or Christmas, but now that some of my friends’ kids are starting to get a little older and feel left out of the magic of eggnog, I decided to make a non-alcoholic eggnog recipe here ( after a few failed attempts) so you can all enjoy the nog too. And I worked hard to develop a recipe that was as full of flavor as my other eggnogs, because otherwise, what’s the point? RIGHT?
My original methodology used one teaspoon (5 ml) of vanilla extract and one teaspoon (5 ml) of imitation rum flavoring, but since rum flavoring is not found in most kitchens, I decided to remove it and get some of that molasses flavor. from dark brown sugar instead. If you’re feeling adventurous and want to get even more of that molasses flavor into your milk while tackling a little cooking project (and having some delicious shelf-stable syrup in your fridge), check out my article on how to make your own homemade brown sugar syrup.
This method, like all my other eggnog recipes, uses a mixer on the lowest speed, but you can also use a stand mixer on low speed. Plus, like the other recipes, this one is nighttime and light because it doesn’t require separating the eggs, cooking the eggs, or any other methodology that I’ve greatly disliked in the past.
There you go, on to the recipe!
