How To Make Eggnog

Get in the holiday spirit with this fantastic eggnog recipe (lactose free) from Chef Mark.

Dairy Free Eggnog Recipe:


4 Extra Large Organic Whole Eggs
4 Extra Large Egg Whites
1 & ¾ qts Vanilla Soy-milk ( 7 cups)
4 oz. granulated sugar
¼ tsp Salt
2 & ½ Tbsp Vanilla Extract
1 tsp Ground Nutmeg
3/4 cup of Rye or American Whiskey
4 tbsp Cornstarch

1. Whisk eggs until well mixed and no whites are visible.
2. In a thick bottomed pot combine 2 &1/2 pts (5 cups of milk), sugar, salt and cornstarch. Stir well to incorporate all.
3. Bring to boil on medium heat until it thickens, be sure to stir constantly to avoid scorching.
4. Take pot of off the heat, and pour a small amount of the hot liquid into the egg mixture, tempering it slowly so as to avoid scrambling.
5. When all the liquid has been added, return to the heat and cook as for Crème Anglaise known as English Custard.
6. Pour the crème anglaise into a bowl, adding the vanilla, ½-3/4 tsp of nutmeg and the rye or whiskey, and then add the remaining milk. Adjust thickness as desired by adding more milk or liquor.
7. Chill for 8 hours before use can be stored for up to 3 days. Dust with freshly grated nutmeg. Yield: 2 qts.


  1. The list of ingredients is not the same ratio as in the video…
    I went by the video & used Almond Milk… We will see if it comes out well. Did a taste test, and it seems good so far.

  2. Sometimes Chef Mark scales the ingredient amounts up or down for demonstration purposes. I hope your eggnog turns out great, let us know!

    Happy Holidays