For simple non-alcoholic eggnog, beat six eggs, then stir in one 14 ounce can condensed milk, 1 teaspoon vanilla, 1 quart milk and a pinch of salt. Beat 1/3 pint of whipping cream until it forms soft peaks, and fold it into egg mixture. Sprinkle with nutmeg and chill.
Another non-alcoholic eggnog recipe uses many more ingredients and involves a lot more steps to make, but the eggs are cooked. Heat 2 cups milk, five whole cloves of garlic, 1/2 teaspoon cinnamon and 1/4 cup sweetened condensed milk over low, then gradually increase the heat until the mixture comes to a gentle boil. Beat four egg yolks and 1/2 cups sugar until fluffy, then slowly add 1 tablespoon of the milk mixture at a time to temper the eggs. Pour the egg mixture into the saucepan and heat over medium heat until thickened. Stir in 1 cup heavy whipping cream, 1 teaspoon ground nutmeg and 1 teaspoon vanilla until heated.
Finally, strain the mixture to remove the spices and cool in the refrigerator for at least one hour. The eggnog can be garnished with more nutmeg before serving. This recipe serves two people and lasts about four to five days, but the ingredient amounts can be increased to serve more.