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"Egg Not" (Eggless Eggnog)

Robert Waters

"I developed this recipe because of my love for eggnog and my dislike of the thought of drinking raw eggs. I spent quite a long time and much trial and error before being confident enough to finalize this recipe. Tastes just like the real thing! Enjoy!"
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1 h 15 m servings 172 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.


  • Cook's Note:
  • Sprinkle a little cinnamon on top for garnish and extra flavor.

Nutrition Facts

Per Serving: 172 calories; 3.1 g fat; 31 g carbohydrates; 5.1 g protein; 12 mg cholesterol; 234 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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Naturally I have tried my own recipe... It is VERY close to the real thing! Always a hit at any festive gathering. I use 2% milk, and regular instant vanilla pudding mix- NOT french vanilla. The...

This is a GREAT recipe for eggnog. I actually tried it because I had used all of the eggs making deviled eggs :) It tastes VERY much like the store-bought eggnog that has gotten SO expensive. ...

Great taste. Making a second batch now. Thank you!

Came out good added cream too.

We loved this!!!! I made this exactly according to the recipe and it was just what I was looking for. No eggs! Now, I am not an eggnog expert but I do drink it every year and I was trying to ...

I made it exactly as your recipe, minus the rum extract. Doesn't taste exactly like eggnog, but it's real close. Very tasty. I will make this again!