5 Minute Homemade Blender Eggnog
- The Chunky Chefhttps://www.thechunkychef.com/5-minute-homemade-blender-eggnog/It may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little. Traditionally eggnog was aged for weeks, even months! Remember, the alcohol acts as a preservative, so it’s safe. This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!
Prep Time 5 minutes Total Time 5 minutes Servings 5 servings Calories 465 kcal
Author The Chunky Chef Ingredients
4 large eggs (pasteurized eggs) if using fresh eggs, make sure they are very fresh though the alcohol will kill the salmonella bacteria
3/4 cup granulated sugar
1/2 tsp dried nutmeg
1/4 tsp ground cinnamon
3 oz cognac
3 oz bourbon
1 1/2 cups whole milk
1 cup heavy cream Instructions
1. Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
2. Add sugar and blend another 20 seconds.
3. Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
4. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow. TO SERVE:
1. Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.
2. Serve with some additional grated nutmeg on top, and an optional cinnamon stick. Recipe Notes
Feel free to taste test and adjust the amount of alcohol to your tastes!
Recipe adapted from Jeffrey MorgenthalerIF YOU PREFER A COOKED EGGNOG:
1. Separate eggs.
2. In a large mixing bowl, beat egg yolks until lighter in color. Add sugar in 3 batches, beating after each addition, until fluffy.
3. To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling.
4. Take 1 cup of hot milk mixture and SLOWLY , while whisking continuously, pour it into the egg yolk mixture. This tempers the eggs and ensures they won't scramble.
5. Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk.
6. Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat. You'll know it's ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. Don't let the mixture boil!
7. Take mixture off the heat and stir in the heavy cream. Let cool for approximately 1 hour.