Honey Sweetened, Cooked Eggnog (Dairy and Non Dairy)

by Heidi @ Food Doodles on

I’m so thankful we have a really good source for our eggs, every time we pick up eggs we see the chickens out in their large fenced-in yard with whatever kitchen or garden scraps were around for them and even sometimes we see the lady putting eggs into the carton straight from her basket that she filled that morning.  Sometimes there’s hay in my egg carton, not all the eggs are the same size and even sometimes there are two smaller yolks inside one egg, but I can honestly say I would never go back to store bought.  I don’t want to go on and on about eggs – even though I could- but I can honestly say there is a huge difference in quality and taste(let alone the difference there must be in nutrition) and I highly recommend searching out local eggs in your own area.  I know eggs at the store here with all the labels – “cage-free”, “organic”, “free range”, etc – are all really pricey, and in the end they still don’t compare to the eggs we get straight from the farm for much cheaper.


Despite how I dislike store bought eggs, I always have to buy a little eggnog from the store every year, just enough for a taste, even though I don’t know where any of it came from and I know there’s more sugar than I really want in it.  I’m so happy with this eggnog though that I don’t think I care at all about store bought anymore.  At first we used full fat milk which makes an incredibly thick and rich eggnog.  But the nice thing about this recipe is you can make it low fat, using whatever kind of dairy milk you like or you can make it dairy-free(and especially low-calorie) using an unsweetened non-dairy milk.

I did prefer the dairy version, but found that the milk didn’t really agree with my stomach.  I think it’s just a pregnancy thing because I usually don’t have too much of  a problem with it – I just enjoy almond milk on a regular basis too.  In any case, I started to experiment with almond milk so that I could enjoy some too, and it turns out I enjoy the almond milk eggnog even more.

Both recipes were adapted from and inspired by this eggnog recipe on Babble but I changed it quite a bit.  You can also add rum if you’d like, but consider reducing the milk slightly to maintain the eggnog flavor.  This is just how we enjoy it so feel free to play around with the recipe and make it your own 🙂  Since just starting to use freshly grated nutmeg, I completely, 100% recommend it, but if you have to, store bought ground nutmeg will work.  We love the nutmeg flavor but if you’re not too sure, you can start out with less and taste your drink before adding more.  You can even play with the spices and add some cinnamon if you want, you can make it sweeter by adding a little more honey, or for a really delicious drink try scraping half a vanilla bean into the milk and let it cook for a few minutes at a simmer before adding the egg.


Here is the non dairy version.  I have to tell you, it doesn’t turn out nearly as thick – which I actually prefer – and the color doesn’t turn out quite as nice, but I guarantee you it’s just as delicious.


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{ 11 comments… read them below or add one }

1 Nami | Just One Cookbook December 2, 2011 at

You are so lucky getting fresh eggs! I’ve been thinking of trying eggnog at starbucks for years but I had never tried it yet. People say you may or may not like it and I have other things I want to drink so I’m always hesitant to try. After seeing your post, I’ll definitely pick one up this weekend! I know where to come back when I want to make one for myself. 🙂
Nami | Just One Cookbook recently posted..Shabu Shabu


2 Maryea {Happy Healthy Mama} December 2, 2011 at

My husband absolutely loves egg nog, so I might have to make this for him. Thanks for the inspiration! 🙂
Maryea {Happy Healthy Mama} recently posted..My pregnancy: 36 & 37 weeks


3 Joanne December 3, 2011 at

The only type of eggnog I like is homemade and I’m sure this tastes even better than those I’ve had because of the super fresh eggs!
Joanne recently posted..Recipe: The River Cafe’s Winter Minestrone…and a GIVEAWAY!


4 Amy @ Gastronome Tart December 5, 2011 at

I have been dying to get my own chickens because I would love to have an absolute fresh source like that! I am glad to have come across this recipe since I raise bees, I obviously have a large supply of honey. This would be perfect for it!
Amy @ Gastronome Tart recently posted..Pear Dumplings


5 Heidi @ Food Doodles December 5, 2011 at

You have bees? That’s so awesome!! I would love to have access to that much honey, especially since it can get pricey locally to buy it because I use it quite frequently. I would love to have chickens too actually, but for now it’s just nice to have access to some that are so close 😀


6 Sonia The Healthy Foodie December 5, 2011 at

This looks really really really good. Nothing says Christmas quite like eggnog, and I’ve been craving the stuff big time this last week. I think you just gave me the push I needed. I get the feeling that eggnog will get made at my house sometime soon! 😀
Sonia The Healthy Foodie recently posted..Chicken Broccoli Olive and Goat Cheese Pizza


7 Rawkinmom December 5, 2011 at

I bought the SoyNog for my kids to try…they didn’t like it!!! I guess I don’t blame them…I have never been a nog drinker!! LOLOLOL
Rawkinmom recently posted..I have been missing….


8 Irene December 17, 2011 at

thanks for this recipe! i love egg nog. but can’t really find it here in my country.
Irene recently posted..Rice Pudding


9 KB December 28, 2011 at

We love egg nog especially home made egg nog
KB recently posted..Ringing in the New Year- Shrimp and Wild Rice Casserole


10 corinne November 15, 2013 at

we have chickens so OUR eggs are bright orange !!!!!!!!!!!!1!!!!


11 Goat Farmer December 1, 2016 at

Great recipe! I did it with goat milk, and eventhough I probably cook it too long….. it was still very tasty! Going as natural as you can with any ingredient you use is the best idea. It’s most important that we know where our food comes from in order to make wise choices.


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