Sugar-Free Eggnog Syrup

This is the syrup batch behind our Sugar-Free Eggnog Latte — the same method and the same nutmeg-cinnamon-vanilla flavor as our Standard eggnog syrup, with a monk fruit or allulose sweetener standing in for the cane sugar.

The Syrup

Combine 1 cup water and 1 cup granulated monk fruit or allulose sweetener in a small saucepan over medium heat, stirring until it fully dissolves — sugar-free sweeteners can take a little longer than plain sugar, so don’t rush this step. Whisk in 1 1/2 tsp ground nutmeg and 3/4 tsp ground cinnamon, then bring to a gentle simmer for 3-4 minutes so the spices bloom into the syrup. If you want a syrup with more body, closer to what a bottled sugar-free syrup feels like, whisk in a small pinch of xanthan gum off the heat — add it slowly, it thickens fast. Off the heat, stir in 1 tbsp pure vanilla extract (plus 1/4 tsp non-alcoholic rum extract if using) and let it cool completely.

Store the finished syrup in a sealed jar in the fridge for up to 2 weeks. It makes roughly 12 drinks’ worth at 2 tbsp per serving.

This batch (12 servings)$3.55 total

Per 2 tbsp serving~$0.30

Assumptions: monk fruit/allulose sweetener at typical grocery pricing ($3/cup at bulk-bag pricing) and Costco-size pure vanilla extract ($0.30/tbsp) — it’s pricier per cup than plain sugar, but a little goes a long way. Your numbers shift a little with which sweetener brand you use; the gap versus the sugared version doesn’t change much.

Storage & Shelf Life

• Keeps about 2 weeks in a sealed jar in the fridge, same as the Standard syrup.
• Xanthan gum is optional but recommended if you’ve had store-bought sugar-free syrups before and are used to their thicker mouthfeel.
• Crystallizing in the fridge? Some sweetener blends crystallize faster than sugar does — gently reheat the jar in a warm water bath to re-dissolve before using.

Sweetener Notes

• Monk fruit or allulose blends measure roughly cup-for-cup like sugar and behave most like it here — the easiest substitution if this is your first sugar-free syrup.
• Stevia works but is far more concentrated — use a fraction of the amount and adjust to taste, since stevia can read as slightly bitter at higher concentrations.
• This same base method — swap the flavor extract and spices — is the foundation of every other sugar-free syrup on the site, including Sugar-Free Vanilla Syrup and Sugar-Free Pumpkin Spice Syrup.

What to Make With This

2 tbsp of this syrup, stirred into hot espresso before adding milk, is the Sugar-Free Eggnog Latte. If sugar content isn’t your main concern, the Eggnog Syrup (Standard) uses the same method with regular sugar, or the Eggnog-Maple Syrup behind our Clean-Ingredient tier swaps in real maple syrup instead.

Recipe Card Summary

Sugar-Free Eggnog Syrup

• 1 cup water, 1 cup monk fruit/allulose sweetener, nutmeg, cinnamon, 1 tbsp real vanilla extract, optional rum extract
• Makes ~12 servings (2 tbsp each) · Prep: 5 min · Total: 15 min (mostly simmering + cooling)
• Cost: ~$3.55/batch, ~$0.30/serving

FAQ

Can I buy a sugar-free eggnog syrup instead of making it?

Rarely — most chains’ sugar-free syrup lineups don’t include a seasonal eggnog flavor at all, even during the holiday window when the regular version is everywhere. That gap is exactly why this is a homemade-only recipe for a lot of people.

Do I need to make this every time I want a latte?

No — make one batch and it covers about 12 drinks over two weeks. The Sugar-Free Eggnog Latte recipe assumes you already have a jar on hand.

Does monk fruit or allulose change the taste?

Slightly — both are close to neutral-sweet with a very mild aftertaste some people notice more than others. The nutmeg and cinnamon are still doing most of the flavor work either way.