It's a bit hard finding a no-egg recipe for eggnog! Like, it's the main ingredient! I don't know whether 'egg-substitutes' would work or not.

But meantime, here's a solution. Buy some commercial custard (or make a custard using custard powder, which doesn't require eggs. Then add, if desired, a pinch of grated nutmeg and vanilla to taste.). If necessary thin it out with milk. Then for that genuine taste, a dash of grated nutmeg. If you (or the kids) are feeling daring, you could add a drop or two of brandy or rum essence (extract) instead of the vanilla.

If you can't find custard powder, make an ordinary white sauce, and stir in a couple of egg yolks - this way they'll cook, and they'll give the required colour and taste. White sauce made with milk is an excellent and cheap way of making custard. Flavour it as suggested above, and don't forget to sweeten it with sugar! However, the custard powder I think is the Go.

If this doesn't appeal to you, here's a standard single-serve version which does have the egg, and the optional alcohol:

1 beaten egg
180ml milk
1/4 cup skim milk powder
3 drops vanilla
1 teaspoon sugar (or to taste)
1 dessertspoon brandy (omit for children)

The full version of this recipe, for those interested is:

Eggnog
12 eggs, separated
1 cup sugar
1 cup brandy or whisky
1 cup cognac
pinch salt
2 cups cream
nutmeg

In an electric mixer beat the egg yolks with the sugar until thick and lemon coloured. Slowly add the brandy and cognac, while beating at low speed. Chill several hours. Beat egg whites with salt until peaks form which bend slightly. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with nutmeg. Serve in punch cups with a spoon. For a thinner eggnog, add 1-2 cups milk to the yolk mixture.

Here's a Eggless Eggnog recipe that I like.

Eggless Eggnog

8 cups milk
1 (3 ounces) package vanilla instant pudding
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon nutmeg
1. In large bowl, mix pudding with 1 cup milk.
2. When pudding is thick, add remaining ingredients, mix very well.
3. Chill.

There's a couple of things I do differently. I don't let the pudding get thick before adding the other ingredients. If I let it get thick, there seems to be little pices of pudding floating around, even after mixing well. And I also add an 8 oz. container of Cool Whip.

Oh, but she didn't say "eggless", she said "no raw eggs" and no alcohol. I know I've seen a couple of recipes that require cooking the eggs, much like a custard, I'll see if I can find them.

Annie

I can make just one serving....but you'll have to double and triple it for more.
6 oz whole milk
1/4 cup egg beaters ( or simply eggs)
1 tablespoon of sugar
1 tsp vanilla extract
Stir in a good dollop of whipped cream....not all the way stirred in, some should still float on top.....or you can use whipped topping or a scoop of premium ice cream like hagan daz.
And if you want you can add some brandy to some for the adults.
Linda C

Here's one from the old Better Homes and Garden's cookbook I was given as a gift in '63. I't a cooked 'nog.

Eggnog

1/2 c. sugar ( I cut it down to 1/3 cup )
3 egg yolks
1/4 t. salt
4 c. milk
dash salt
3 egg whites
1/4 c. sugar
1/2 t. vanilla

Beat sugar into yolks, add 1/4 t. salt and stir in the milk slowly. Cook in double boiler until mixture coats spoon, stirring constantly. Cool
Add dash salt to egg whites and beat stiff; add remaining 1/4 c. sugar, beat well and add to custard with vanilla. Mix thoroughly and chill 3 or 4 hours. Pile lightly in punch bowl. Sprinkle with nutmeg.
6-8 servings
Note: custard must be cooked very slowly on low heat. don't let the water boil, barely simmer. If custard separates you can put it in blender to smooth it.

Mary ( usually a lurker)

Thanks everyone! Linda, I never even thought of using pastuerized eggs/egg beaters. Perfect! I can't wait to try these.

Tracey