No-egg Eggnog

One of my favorite indulgences this time of year is eggnog and enjoying a glass of it around the holidays always brings back good memories.

Unfortunately, some of those good feelings faded when I looked at the nutritional facts on the side of the carton, so I went searching for a healthier version. This is one of my favorites, and it uses almond or soy milk as the base instead of heavy cream, so it saves quite a bit of calories and I feel better about enjoying a cup of holiday eggnog.

No-egg eggnog


  • 4 cups almond or soy milk
  • 1 Tbsp instant vanilla pudding powder
  • 1 cup whipping cream or heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp nutmeg


  1. Add 2 cups of almond milk and instant vanilla pudding powder to blender container and secure lid
  2. Blend mixture on low-medium speed for 30 seconds until mixture starts to thicken
  3. Reduce speed to low and remove lid plug
  4. Add remaining 2 cups of almond milk, cream, salt, and spices through opening in the lid and continue to blend on low for 20-30 seconds
  5. Once mixture is thoroughly combined, refrigerate for 4-6 hours or overnight allowing it to chill before serving
  6. Serve in glass and garnish with ground nutmeg or cinnamon

We've got plenty more yummy blender recipes to try

4 thoughts on “No-egg Eggnog”

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