This is a classic, non-alcoholic, recipe that my sister Becky taught me to make when we were kids. If you have issues with raw eggs, you may prefer the grocery store variety of eggnog. I’m sure the original recipe probably called for half-and-half or cream, but we just used whole milk, and that’s the way I like it. (I personally have to thin down store-bought eggnog.)


  • 4 Eggs
  • 1/4 cups Granulated Sugar
  • 3 cups Milk
  • 1 tsp Vanilla Extract
  • dash Salt


  1. Blend on high until smooth, about 3 minutes. Sprinkle with a dab of nutmeg for a garnish.

Nutrition information

Serves: 4 servings