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!
One more thing. 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 (you could use a wide-mouth glass jar too) 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!
Arwen Laird
I don’t understand the recipe. Are you bringing the egg mixture to a boil so that it “cooks?” Because you mention ‘adding the rest of the milk mixture” when I thought that’s what was boiling in the first place… which means you’d actually be adding the egg mixture. I don’t know how or at what point I am “cooking” the egg if it’s not in the mixture that’s brought to a boil.
Lydia Beiler
Sorry that it’s confusing, Arwen. The milk mixture is what you bring just to a boil. You then remove it from the hat and add a small amount to the egg mixture, blend that and then add the rest of the milk and blend well. The eggs never technically get cooked but adding the boiling milk to them “cooks” them enough that they are no longer raw. The process is actually called tempering. I’ve also updated the instructions to try to make them a bit more clear. I hope that helps!
Tammy
Interesting to see this recipe! For some reason, this was what my Vietnamese mother would make for her kids when they were feeling poorly. I guess because it’s comforting but also has protein, for if someone has no appetite?
Lydia Beiler
That’s so fascinating, Tammy!
Debra Ann Hawley
Do you know how it would effect the recipe to use almond milk instead?
Lydia Beiler
Several people I know make it with almond milk and it works fine. So go for it!
Susan
Easy yummy recipe. Perfect for cold winter nights. It kind of reminds me of egg nog but not as thick. Thanks for sharing.
Lydia Beiler
Yes, it’s such a cozy drink! Glad you enjoyed it, Susan.