Clean Eating Eggnog Recipe

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I’m so excited!! Today I have a clean eating eggnog recipe for you and you won’t be disappointed! It’s delicious!! But where does this drink really come from?

Eggnog is an American drink. But its roots lay in English tradition.

Nog is a shortened version of the word noggin, a small drinking vessel with an upright handle.

-Woman’s Day Encyclopedia of Cookery, Vol. 4-
Clean Eating Eggnog Recipe

Many people the world over just wouldn’t consider it a proper holiday season if they didn’t have some eggnog to enjoy it with. But these days, the eggnog you buy in the stores is so full of processed sugar and chemicals, that it’s getting harder and harder to justify buying it, even as a cheat on a clean eating diet.

But I’m here to tell you that all is not lost. This recipe is not only clean, it’s low in fat. And of course, this frees you up to switch your “cheat” from the eggnog to the brandy you might want to add. Ya, even I’m guilty of that one!

The great thing about this recipe is that it’s really versatile. There are lots of different options with this and I’ll share them with you throughout the recipe. So let’s get started, shall we?

More Holiday Drink Recipes

Clean Eating Eggnog Recipe

Clean Eating Eggnog Recipe

Clean Eating Eggnog Recipe

Love eggnog? Now you can enjoy a healthier glass for the holidays!
5 from 1 vote
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Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 servings
Calories: 241kcal

Ingredients

  • 2 cups milk (options: milk, unsweetened rice milk, almond milk or soy milk)
  • 3 large egg whites
  • cup honey
  • 1 tsp. pure vanilla extract
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cinnamon + extra to sprinkle on top

Instructions

  • Let’s take a moment to talk about your options here first. If you don’t want the eggs in your eggnog, simply omit them. But you will have to reduce the milk by about half to get it to thicken properly.
  • Place all ingredients in a blender and blend for about 2-3 minutes ( I used the pot I was going to cook it in and my hand blender).
  • Pour the eggnog into a pot and warm over medium-low heat for 15 minutes to cook the egg. You want this to get hot, but you do NOT want to boil it. Towards the end, it will want to simmer. Whisk constantly to avoid it.
  • Remove from heat and set the pot in the fridge when it’s cooled enough to do so. Chill overnight.
  • If you made this with the exact listed ingredients (no substitutions), you will see that when it’s cold, it becomes very thick. Blend with a whisk.
  • If you find that it’s far too thick, simply add a bit more milk until you reach the consistency you enjoy.
  • Pour into cups and sprinkle with cinnamon.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 241kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 288mg | Sugar: 39g | Vitamin A: 265IU | Calcium: 192mg | Iron: 0.2mg

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33 Comments

  1. YAY!!!!! And I have everything to make it! Would almond milk work for this as well? Egg nog today and egg nog French toast tomorrow!

    1. Paulissa – It should work. Although it’s a bit thinner, so you may need to cook it longer

  2. My kids and I all LOVE SilkNog. 90 calories in 1/2 cup serving, 2 g. fat, 75 mg sodium 15 g carbohydrate (12 g. sugar) 3 g protein. I’ve taken it to family parties where others like the regular store-bought stuff and the general consensus was that everyone likes the SilkNog better. In a pinch, plain Silk with a sprinkle of nutmeg is good.

    1. Jodi – I’ve never had it because it contains refined sugar I believe. (or evaporated cane juice? Something like that). But I’m sure it’s tasty!

  3. Thanks Tiffany! It is on my menu for tomorrow especially since it is a baking day tomorrow.

    1. Paulissa – This will be perfect for baking day! Enjoy! (Just remember to make it tonight so you can chill it overnight)

  4. Mmmm thank you so much! I am one of those people who doesn’t consider it to be the holidays until I’ve had my eggnog! And a lot of the eggnogs out there are just too thick and too sweet!

    1. Cher – Thank this should be right up your alley! The sweetness and thickness are totally adjustable. Enjoy!

  5. Can’t say I have actually ever made or really had eggnog before being in Australia…..But I have been eggnog-ing my shake in the morning – 2 eggs, I banana, 1tsp vanilla, rice milk, some natural yoghurt, cinnamon, all spice and nutmeg.

    Now you have made me curious for the real deal! I think I will try it first without honey or agave.

    1. Natasha – Great! Let me know how it turns out!

  6. Amy at TheSceneFromMe says:

    I am an eggnog nut, I love the stuff. I will have to try your recipe!
    It sounds so delicious!

    I just found some soynog in the store yesterday and I like it.

    🙂

    1. Amy – I’ve never had the soynog. But then, I make this stuff by the gallon practically! lol

  7. Would replacing the honey or agave with stevia work? Or would that result in a thinner egg nog? I can’t have ANY sugar.

    1. Mandie – I don’t think it would hurt it. It’s worth a try!

  8. Oh wow. I tried this out for fun today, and this has to be the BEST eggnog I’ve ever had (with or without a little bourbon!). For reference, I used honey, liquid egg whites, and skim milk. It’s lovely and thick without feeling heavy, and the sweetness is just right. I can’t wait to make another batch for my family! Thank you!

    1. L – Yay! I’m so happy you enjoyed it! I love making people happy with food. The only thing better would be being able to serve it myself! lol

  9. Can not wait to try this recipe! While we can drink Horizon Organic Egg Nog (even with the food allergies) I always find home made from scratch to be the best!

    Thanks for another great recipe.

    1. Rebecca – Fabulous! I find it’s a nice drink to have at other times of the year too! Shhh… don’t tell…

  10. Anonymous says:

    Jamie – Fantastic! Let me know how it turns out with the coconut milk. Sounds yummy!

  11. Anonymous says:

    Lydia – Me too! Hope you enjoy it!

  12. Anonymous says:

    Tiamaria – It should thicken somewhat. Give it some time. Doubling the recipe may have offset something.

  13. Anonymous says:

    Vanessa – Hahaha!!! Good for you! Have a sip (with rum) for me, would you? Enjoy!

  14. graciouspantry says:

    It should work fine. Enjoy!

  15. graciouspantry says:

    Sure!

  16. graciouspantry says:

    I’m sure it would work fine. The flavor would obviously be a bit different, but it would still be good.

  17. graciouspantry says:

    About 1 week. But you can also freeze it.

  18. graciouspantry says:

    Funny you should mention that. I’m working on that now. 🙂

  19. Oh God, how much I miss this. Thank you, I’m gonna make it right away

  20. graciouspantry says:

    I hope you enjoy it!

  21. graciouspantry says:

    Haha! My pleasure!

  22. Stephanie Fish says:

    I can’t wait to try this! Thank you!!!

  23. Risë Wood Ruhl says:

    Hey, there! I made the egg nog this morning with almond milk. Really looking forward to it being ready to drink. Maybe some rum? We’ll see!! Just looking forward to yet another one of your ab fab recipes! You are the best!

  24. I made this last year and loved it. Gonna make it again today.

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