This Warm Vanilla Custard Drink is a comforting caffeine-free drinkable custard that’s perfect for an easy breakfast or tasty treat! Kids and adults alike will love it.
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I’ve been making this warm vanilla custard drink since my college years. It’s a great swap for coffee and hot chocolate drinks, while still being warm and cozy.
We love it as a quick breakfast (after all, it does contain eggs!), a warm-me-up drink or just to wind down with before bedtime.
The best part is that it’s quick and easy to make using just a few ingredients that you likely already have on hand. And you can enjoy it anytime because it’s not packed with caffeine. It’s hard to find warm drinks that check all of those boxes!
If you have a stick hand blender it makes mixing up this drinking custard super easy! I just put the egg mixture into the cup that comes with the blender (or a wide-mouth glass jar) and then add the milk to that. It’s much less hassle than pulling out my big blender every time.
Vanilla Custard Drink Ingredients
- Milk. We used regular milk, but any milk should work.
- Sugar. Adjust the amount based on your preferences.
- Eggs. Makes the drink extra creamy.
- Salt. This helps bring all of the flavors together.
- Vanilla. I use regular vanilla extract, but vanilla bean paste can be subbed.
- Ground Nutmeg. Adds a nice cozy flavor!
How to Make a Warm Vanilla Custard Drink
STEP 1: Heat the sugar and milk in a small pan until it simmers and comes to a boil.
STEP 2: In the meantime, blend the salt, vanilla, and eggs.
STEP 3: Once the milk begins to bubble, immediately remove it from the heat and a little to the egg mixture.
STEP 4: Pour in the rest of the milk and blend well.
STEP 5: Serve in two mugs and top with a dash of nutmeg.
Helpful Tips and Variations
- Raw Egg Concerns. Bringing the milk and sugar to a boil, then adding the eggs, allows them to “cook” enough that they are no longer raw. This process is also known as tempering eggs. Adding just a little milk cooks the eggs just enough that they do not scramble. If you do get a few little chunks of egg, just run the drink through a mesh strainer before serving.
- Maple Syrup. Can be used in place of sugar and will add a nice extra hint of flavor.
- Dairy Free. Make this dairy-free by using non-dairy milk.
Other recipes that you’ll enjoy:
Drinkable Warm Vanilla Custard
Ingredients
- 2 c. milk
- ¼ c. sugar (or more or less to taste)
- 2 eggs
- pinch of salt
- ⅛ tsp. vanilla
- ground nutmeg
Instructions
- In a small pan, heat the milk and sugar just until it starts to simmer and come to a boil. (see Notes below)
- In the meantime, blend the eggs, salt and vanilla.
- Once the milk mixture starts to bubble, remove it from the heat and add a small amount of the milk to the egg mixture. Blend immediately. (see Notes below)
- Add the rest of the milk to the egg mixture and blend well.
- Pour the warm custard into two mugs and sprinkle with nutmeg.
- Enjoy!
Notes
- Heating: Bringing this just to a boil essentially “cooks” the egg enough that it isn’t considered raw any longer.
- Adding the Milk: If you add all the milk at once, sometimes the egg will cook too much and you’ll end up with little chunks of cooked egg in your custard, which obviously isn’t so great. 🙂
- Maple Syrup: If you prefer to use maple syrup instead of sugar, you may. It adds an extra hint of delicious flavor!
Jess
Yum! I’m on a quest to use up as many eggs as possible today, and this warm pudding in a cup was a lovely way to start! It’d be challenging for me to drink it all at once (even just one mug apparently… usually I chug milk like nothing, but this one’s making me feel a bit sick), but that just means I can share it with others in the house (it makes about two mug’s worth). I didn’t do the nutmeg part because I’m sharing it with a picky eater lol
If I HAD to change something about the recipe, it might be the amount of sugar, but that’s totally a preference thing! It was a bit too ‘sickly sweet’ for me. My picky eater did not hesitate to inhale his mug, though, and – even though he’s the one who usually gets the upset stomach – he hasn’t complained about a thing!
Thank you for the recipe : )
Lydia Beiler
You are so welcome, Jess! I’m always honored to hear when one of my recipes is picky eater approved! And as far as the sugar amount, I actually cut that back significantly any more too, so yes, it’s definitely easy to adjust to your preference.
We have an abundance of eggs at the moment thanks to our lovely hens and I’ve been trying to think of more ways to use them up too. You have just inspired me to make this for our breakfast tomorrow!
Jess
Hahaha so glad I could inspire the inspirer! I got a sore throat and made it again last night with reduced sugar. Even easier to whip up now that I’ve done it before! Didn’t feel sick to my stomach at all this time – I even managed to drink the whole batch by myself.
Thank you again, hope you enjoyed yours, too – love from Alberta! 😊