Eggless Eggnog Recipe -
Eggless Eggnog Recipe
  • READY IN 5 mins

Eggless Eggnog

Recipe by  

"This recipe is good for those who are allergic to eggs, and those who would like an eggnog free of worries. French vanilla pudding, with a little rum flavoring, and nutmeg, and they'll never know."

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Original recipe makes 8 - 6 fl. ounce servings Change Servings
  • PREP

    5 mins

    5 mins


  1. In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes.
  2. To the pudding stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of milk until the mixture is a thick but drinkable consistency. Chill until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

Wonderful - and so easy! Now I can whip up some "egg" nog whenever the urge strikes since I often have these ingredients on hand (I actually substituted soy milk and used sugar-free/fat-free instant vanilla pudding).

Most Helpful Critical Review
Dec 22, 2003

As an option for egg-phobic or teetotallers, I recommend this for parties that you don't plan letting get out of hand due to your eggnog! Making a gallon was going to be impossible with even a doubling of the recipie, but I added to the double recipie 1 pint of heavy cream, 1/4 tsp. of vanilla extract, and a dash of cinnamon-sugar. There was enough room in the gallon jug to shake instead of stirring before serving, but enough for everyone at the party!

Dec 31, 2003

WAY WAY too much rum flavoring is called for in this 'nog recipe! I only used half of the amount called for and still the intensity of the "fake" rum taste and smell was nauseating. We have made homemade eggnog before and the thought of a virtually fat free version was enticing. (Skim milk and fat free/sugar free pudding were used) I was about to throw this all away but decided to let it sit in the refrigerator overnight and try it again in the morning. The smell was still unappealling but the flavors blended and it didn't taste as bad as the night before. It still wasn't "good" but it is worth trying again with A LOT less rum flavoring (maybe 1/4 teaspoon!)

Dec 15, 2008

This recipe is awesome!!! I am a diabetic and like heaping glasses of orange juice of years past, I thought eggnog was too a thing of the past. BUT NOT ANYMORE! Here are my changes: I used sugar-free french vanilla pudding mix, 1/2 tsp cloves, 1 1/2 tsp nutmeg, and a whopping 4 tsp imitation rum extract! I added 3 envelopes of equal to a 8 oz. cup and voila! AMAZING! No more small sips here and there of eggnog for me. And hey, my sister is my toughest critic and a HUGE eggnog lover, from way back. And she said it tasted no different! I think the rum extract really makes this drink. Do yourself a favor and try this recipe!

Dec 30, 2007

My daughter is allergic to eggs, so when I found this recipe I was thrilled! It tastes just like the real thing, but doesn't leave that thick egg taste in your throat! This year was the second year I've made it, this time for my extended family. It was so simple and easy to change the recipe amounts to fit my group size - so I didn't have to guess at the amounts. Everyone enjoyed it; commenting a number of times "Are you sure this doesn't have eggs?" Delicious! Thanks a bunch!!!

Dec 17, 2006

I love this eggnog, i never add the rum, i just dont like the flavor but i do add some cinnamon. I usualy eye ball it when adding the milk, cause i like it thick but not too thick. I use fat free milk and it still turns out quite creamy. Thanks for the great idea its a winner at my christmas party every year.

Nov 25, 2009

I love this recipe! I have been using at our Thanksgiving and Christmas parties for 2 years. I always get rave reviews for the eggnog. It's such a cheap and yummy alternative to store bought! I usually mix half milk, half half & half.

Dec 25, 2010

I thought this was very good! I actually only used a total of 3-3/4 cups of milk (I used fat free super skim). I used 2 cups to mix with the pudding mix and then only had to add 1-3/4 cups more to get it to the desired thickness. I started out only using 1 tsp. rum extract, but ended up adding more for a more 'authentic ' flavor and also used more nutmeg than called for (to taste). While this would never replace 'real ' eggnog, this was a great substitute that I would make again! Thanks for sharing. :) UPDATE: After letting it set in the fridge, it did get quite a bit thicker and I ended up having to add more milk to thin it out, so I would say that I did end up using close to the amount called for.


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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