Serves: 4-5
Prep: 60 minutes
Cook: 15 minutes

The origins of eggnog date back to as early as the 13th century, and today is commonly seen as a drink where people 'either love it or they hate it.' Ditch the store-bought stuff and spend some time in the kitchen this year making our low FODMAP eggnog. A classic Christmas cocktail that can now be enjoyed symptom free!

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2 cups lactose free milk

515 g 18.2 oz

½ tsp cinnamon

½ tsp nutmeg

½ tsp vanilla extract

6 regular egg yolks

½ cup sugar

104 g 3.7 oz

1 cup lactose free cream

257 g 9.1 oz

1 cup whiskey

240 g 8.5 oz


  1. In a medium sized bowl, whisk the egg yolks with the sugar into the yolks are pale in colour. 

  2. In a small saucepan on low heat and stirring continuously, mix the milk, cinnamon, nutmeg and vanilla. Slowly bring the mixture to a simmer.

  3. Slowly and in batches, add the hot milk mixture to the bowl with the egg yolks. Whisk well to combine.

  4. Once all of the egg and milk have been mixed together, pour the mixture back into the saucepan over a low heat and cook until slightly thickened.

  5. Remove saucepan from the heat and stir in whiskey and cream. Cover with a plastic wrap and place in the refrigerator to cool. 

  6. Once cool, serve and sprinkle with cinnamon or nutmeg. 


  • As an extra garnish - serve with whipped lactose-free cream on top!
  • Simply remove the alcohol for those who would prefer a 'mocktail' style eggnog
Nutrition Information (per serve)
Energy 2190 Kj / 523 cal
Protein 7.60g
Carbohydrates 30.10g
Sugar 29.70g
Total Fat 29.70g
Saturated Fat 17.50g
Fibre 0.20g
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