Blender eggnog transforms holiday entertaining from stressful to spectacular with its velvety texture and perfect balance of spirits. Every Christmas Eve in our farmhouse kitchen, my grandchildren would gather around as I pulled out my trusty blender and within minutes, that familiar aroma of fresh nutmeg would fill the air. There’s something magical about watching their faces light up with the first sip of this lighter, less cloying version of the holiday classic. Time to dust off that blender and create some holiday memories of your own!
What Makes This Blender Eggnog So Special
This blender eggnog recipe comes straight from my holiday entertaining playbook, perfected over decades of Christmas gatherings. When my children were young, I experimented with countless variations until landing on this perfect balance of richness without heaviness.
- Uses raw eggs for an incredibly silky texture that store-bought versions can’t match
- Comes together in just minutes when holiday time is precious
- Creates the perfect balance of bourbon and rum without overwhelming sweetness
- Delivers that nostalgic holiday flavor with minimal effort
- Features freshly grated nutmeg, a non-negotiable in Betty’s kitchen!
- Requires zero cooking, making it perfect for last-minute guests
Ingredient Spotlight
Eggs: The foundation of any good eggnog, I always choose the freshest eggs from a trusted source. In my kitchen, I wash them thoroughly and crack them on a flat surface never the edge of a bowl to prevent shell fragments.
Fine sugar: This dissolves beautifully into the eggnog without leaving any grittiness. I prefer fine sugar over powdered sugar, which can contain cornstarch that affects the texture.
Heavy cream: Creates that luxurious mouthfeel that makes blender eggnog so special. I always use full-fat cream holiday indulgences aren’t the time for compromises!
Whole milk: Balances the richness of the heavy cream perfectly. Through years of testing, I’ve found that reduced-fat options simply don’t create that same velvety consistency.
Bourbon and rum: This combination provides the perfect warming spirit blend. In my kitchen, I use a medium-quality bourbon and a good dark rum nothing too expensive, but nothing you wouldn’t enjoy sipping on its own.
Fresh nutmeg: The secret weapon in truly exceptional blender eggnog. After decades of holiday entertaining, I can tell you with certainty that pre-ground nutmeg cannot compare to freshly grated.
How to Make Blender Eggnog Step by Step
Step 1. I always start by adding the eggs to the blender. After years of making this, I’ve learned to blend them on low speed until just pale and combined, about 15 seconds no more, or you’ll introduce too much air.
Step 2. Betty’s tip: With the blender still running on low, pour the sugar in a slow, steady stream. This technique ensures it dissolves completely into the eggs without any grainy texture.
Step 3. I’ve found that adding all remaining ingredients at once (heavy cream, whole milk, bourbon, rum, fresh nutmeg, and salt) works perfectly when using a blender. Simply pour them in and blend on low until just combined.
Step 4. Through trial and error, I learned that refrigerating for at least one hour before serving is essential. This resting period allows the flavors to meld together beautifully.
Step 5. My family prefers when I garnish each glass with an additional grating of fresh nutmeg right before serving it releases those aromatic oils and makes for a beautiful presentation.
Storage and Reheating Tips
This blender eggnog keeps beautifully in the refrigerator for up to three days, though in our house, it rarely lasts that long! I typically store leftovers in a glass pitcher with a tight-fitting lid, pushing plastic wrap directly onto the surface first to prevent a skin from forming.
Betty’s storage method works well because glass containers don’t absorb flavors like plastic might. The eggnog will naturally separate a bit as it sits this is completely normal. I simply give it a gentle stir before serving.
This recipe isn’t suitable for freezing, as the delicate texture would be compromised upon thawing. For the best experience, enjoy it within the three-day window while the flavors are at their peak.
Perfect Partners for Blender Eggnog
- Christmas Sugar Cookies provide the perfect festive companion
- Soft Gingerbread Cookies with their warming spices complement the nutmeg beautifully
- Christmas Thumbprint Cookies create a delightful holiday pairing
- Fresh fruit like sliced pears offers a refreshing counterpoint
- Christmas Spritz Cookies make a beautiful addition to your holiday spread
- Serve alongside my White Christmas Margarita for a festive drink station
- Christmas Tree Charcuterie Board makes an impressive accompaniment for holiday entertaining
I’ve found that light, not-too-sweet accompaniments work best with eggnog, as they balance rather than compete with its rich creaminess. In our family gatherings, I often serve this alongside a holiday cheese board as well, with the eggnog becoming part of the entire celebration spread.
FAQs
Can I make this blender eggnog without alcohol? I recommend substituting the bourbon and rum with 1 tablespoon of vanilla extract and perhaps 1-2 teaspoons of rum extract for that characteristic flavor without the alcohol. Betty’s solution for making this family-friendly is to prepare a separate batch for the little ones.
Is it safe to consume raw eggs in eggnog? The best approach I’ve tested is using the freshest eggs possible from a trusted source and washing the shells thoroughly before cracking. Many home cooks find success with pasteurized eggs if you’re concerned about raw egg consumption.
Can I make this ahead for a party? I often prepare this blender eggnog up to 24 hours in advance. The flavors actually improve with a bit of time to meld together, making it perfect for holiday entertaining when you want to minimize last-minute preparation.
What if I don’t have a nutmeg grater? Betty’s solution is to use the finest side of a box grater or a microplane. The key is using whole nutmeg and grating it fresh this makes all the difference in the flavor profile of your eggnog.
Can I adjust the sweetness level? To prevent this issue, start with ½ cup of sugar instead of the full amount. After blending, taste and add more if desired. I’ve found that sweetness preferences vary greatly among my family members!
Blender Eggnog
Ingredients
Equipment
Method
- Into a blender, add eggs. On low speed, puree until pale and evenly combined, about 15 seconds.
- With the mixer still running on low, slowly pour in sugar. Continue mixing on low until evenly combined.
- Add in remaining ingredients (2 cups heavy cream, 1 cup whole milk, ½ cup bourbon, ½ cup rum, ½ teaspoon fresh nutmeg, and pinch of salt) and puree on low speed until evenly combined.
- Refrigerate for at least 1 hour before serving.
- Garnish with a bit more freshly grated nutmeg and a stick of cinnamon if you wish.
