Sugar-Free Eggnog Recipe

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Ever since I was a little girl, one of my favorite things about the holidays was eggnog. If I could drink eggnog all year round, I would. But, I’ll admit, that would also make it a lot less special. Every year, I look forward to seeing the varieties of eggnog stocked in the dairy section of my local grocery store with the same verve that I did as a child.

However, as I’ve gotten older, some of my favorite parts of many holidays have become trickier. A few years ago, I was diagnosed with insulin resistance, meaning sugar is not really my friend. Consequently, I’ve had to make a lot of changes to my diet, and I’m no longer able to dig into my favorite holiday treats with abandon as I used to.

Thankfully, many healthier swaps for sugary sweets have become available in recent years. There is also more educational material to learn about how to properly eat when you have dietary restrictions. Through a lot of trial and error, I have been able to find a recipe for my beloved eggnog that keeps the taste but eliminates the sugar.


  • 6 egg yolks*
  • ⅓ - ½ cup sugar alternative, like Swerve or Lakanto (the amount you add depends on the desired sweetness of your eggnog)
  • 2 cups milk, (I like whole)
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1 tsp. ground nutmeg, (plus additional for garnish when serving)
  • 1 tsp. cardamom, (optional - adds an extra flavorful flair)


  1. Using a hand mixer or a whisk, in a large bowl, beat the yolks until they are light yellow in color. Add the sweetener a little bit at a time while continuously beating until the sweetener is completely dissolved. Set the mixture aside.

  2. In a medium saucepan, combine the milk, cream, nutmeg, and cardamom (if you have chosen to add it). Bring the mixture to a gentle boil, making sure to stir it occasionally to keep it from burning on the bottom. Remove the mixture from heat as soon as it starts to boil, then stir in the vanilla extract.

  3. While making sure to whisk the yolks constantly, slowly pour the hot milk mixture into the bowl containing the yolk mixture, keeping the pour to a thin stream. This is known as tempering. Be extra careful with this step as you do not want to accidentally end up cooking the eggs.

  4. Transfer this new mixture back into the saucepan. Keep over medium-low heat, continuing to whisk constantly. Do this until the mixture thickens slightly or, if you have a food thermometer, until it reaches 160 degrees F. This can take anywhere from 5 to 15 minutes. Then, remove from heat and let the eggnog cool. It is important not to let the nog boil. It will continue to thicken as it cools once it is removed from the heat.

  5. Pour the sugar-free eggnog into a bottle, bowl, or whatever container you desire. Cover and let it refrigerate for at least 1-4 hours until it is cold, then it is ready to serve.

  6. Give the eggnog a whisk before you serve it to recombine the ingredients. Garnish each glass with a sprinkle of nutmeg and/or cardamom.


*Make sure to separate the egg yolks from the egg whites. The whites can be frozen to use later or used to make a froth for the eggnog. If you are making the eggnog for a holiday party, another fun use for the whites could be in a meringue or angel food cake recipe.

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Tags: holiday season, Quick Recipe Ideas, recipes, Healthy Recipes

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Written By

Allie Nelson

Allie is a TV producer and writer with credits on Netflix, NBC, CBS, FOX, CNN, TBS, E!, & HGTV. See Full Bio

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