Eggnog is a delicious winter beverage, but not everyone likes the idea of drinking raw eggs. Thankfully, there are alternative ways to make eggnog—and many of them are eggless.

Eggnog was created to preserve harvested goods since products like eggs and milk were plentiful in summer, but not in winter, The Kitchn wrote. Alcohol acted as a sterilizer and preservative. That means bacteria-- like salmonella-- were not able to survive once it was aged with booze. After months of aging, the eggnog was ready to be consumed during winter.

Of course, most people don’t want to age their eggnog for months on end nowadays. For those who want quick and easy options, check out the following recipes below:

“Egg Not”: This recipe comes courtesy of All Recipes.

Ingredients:

  • 5 cups milk, divided
  • 1/2 cup white sugar
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 teaspoons rum-flavored extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger

Directions:

Mix two cops of milk, sugar, nutmeg, allspice, ginger, pudding mix and rum-flavored extract in a blender on medium-high speed until it is smooth. Next, pour the mixture into a pitcher. Stir the rest of the milk into the concoction. Refrigerate the eggnog for at least an hour, or until it has thickened. Give it a quick stir before it is served.

Vegan Eggnog: The recipe comes courtesy of Tasty-Yummies.com.

Ingredients:

  • 2 cups of cashew milk or other non-dairy milk of choice
  • 1/2 cup full fat coconut milk
  • 1/3 cup raw cashews, soaked for at least 30 minutes (optional)*
  • 4-6 Medjool dates
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly ground nutmeg
  • Pinch of ground cinnamon
  • Pinch of ground cloves
  • Pinch of sea salt

Directions:

Place all of the ingredients in a blender and mix them on high speed until it’s smooth. Serve promptly. Alcohol of choice can be added at the end. Note: Raw cashews add thickness, nut they are not necessary if a think texture is preferred.

Eggnog Latte: This recipe comes courtesy of All Recipe.

Ingredients:

  • 1/3 cup 2-percent milk
  • 2/3 cup eggnog
  • 1 (1.5 fluid ounce) jigger brewed espresso
  • 1 pinch ground nutmeg

Directions:

Mix milk and eggnog together. Heat it to between 145 degrees Fahrenheit to 165 degrees Fahrenheit using a steaming wand. Brew the shot of espresso and pour it into the bottom of a mug. Cover the shot with the milk and eggnog mixture. Use a spoon to hold back the foam. If desired, add the foam to the top of the drink. Sprinkle nutmeg or cinnamon on top for garnish.

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