Sugar-Free Holiday Eggnog

Close-Up Of Drink Served On Table
Arina Habich / EyeEm / Getty Images
Total Time 15 min
Prep 15 min, Cook 0 min
Yield 12 servings (150 calories each)

Eggnog is a traditional part of the holidays, but if you are trying to limit your sugar intake—which can be very difficult this time of year—this sweet beverage may be something you cross off the list. With this sugar-free recipe, however, you can enjoy this festive drink and still have your Christmas cookie too.

This recipe provides three methods of making eggnog, including cooked and uncooked versions and a nonalcoholic version. If going the uncooked route, make sure to use pasteurized eggs (see the note, below).


  • 6 eggs
  • 5 1/2 cups whole milk, unsweetened soy milk, or unsweetened almond milk
  • 1/2 cup heavy cream
  • 2 to 4 packets of stevia
  • 1/4 cup brandy
  • 1/4 cup rum or bourbon
  • Nutmeg for sprinkling in individual cups
  • Nonalcoholic Version:
  • 5 1/2 cups whole milk, unsweetened soy milk, or unsweetened almond milk
  • 5 cloves
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 6 eggs
  • 2 to 4 packets of stevia
  • 1/2 cup heavy cream
  • 1 teaspoon ground nutmeg


Easy Method

  1. Place all the ingredients (except nutmeg) into a blender and blend it up.
  2. Pour into punch cups and sprinkle with nutmeg.

Traditional Method

  1. Separate the eggs.
  2. In a medium bowl, beat the yolks until light. In a separate bowl, beat the whites until they form soft peaks.
  3. Add milk, heavy cream, stevia, brandy, rum, and beaten yolks and whites to a large punch bowl. 
  4. Combine everything with a whisk (don't overmix) and sprinkle nutmeg on the top when serving in each individual cup.

    Nonalcoholic Method

    1. Combine the milk with the cloves, cinnamon, and vanilla in a deep saucepan over low heat, making sure the mixture doesn't come to a boil.
    2. In a medium bowl, combine the eggs and sugar substitute with a whisk, stand mixer, or hand mixer, beating until light and fluffy.
    3. Slowly add all of the egg mixture, 1 tablespoon at a time or so, to the milk and spices in the pan while still on low heat.
    4. In a separate bowl, combine the cream and a few gratings of nutmeg and whisk together. Add that mixture to the pan to finish heating through, no more than 2 to 3 more minutes. 
    5. Strain the mixture through a mesh strainer and serve warm, or refrigerate 4 or more hours to serve cold. Add a pinch of ground nutmeg on top when serving.

    Note About Raw Eggs

    Traditionally, eggnog is made with raw eggs, which are discouraged nowadays because of the risk of Salmonella illness. There are several options you can take to avoid the risk:

    • Buy pasteurized eggs if you can find them.
    • Use the recipe to make a stirred custard, using half the liquid and adding the rest of the liquid after the mixture cools.
    • If you are willing to throw caution to the wind and use raw egg, use fresh eggs directly from a farm with a small flock of hens.

    What is Stevia?

    Stevia is a natural sweetener derived from the stevia plant.

    It is available in a granulated and liquid form and is much sweeter than granulated sugar, between 200 to 300 times sweeter. Stevia is calorie-free and has barely any effect on blood glucose levels. 

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