Blender Eggnog

This lightening quick blender eggnog is light in texture compared to thick custardy versions and not overly sweet. Made with raw eggs and fresh nutmeg, this is the best eggnog you'll ever have.

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Prep Time 10

Cook Time 0

Chilling Time 1

Total Time 1 10

Servings: 8 portions

Course: Drinks, Holiday

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

6 large eggs fresh, from trusted source
3/4 cup fine sugar
2 cups heavy cream
1 cup whole milk
1/2 cup bourbon
1/2 cup rum
1/2 tsp fresh nutmeg freshly grated
1 pinch salt
Extra freshly grated nutmeg for garnish
Cinnamon stick optional, for garnish

Equipment

blender
Measuring cups and spoons
Nutmeg grater

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.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

This recipe contains raw eggs. Choose your eggs wisely, wash them well before cracking, and crack on a flat surface like a counter for food safety. Fine sugar helps dissolve evenly into the drink. Fresh nutmeg is essential - don't skip it! Can skip alcohol if needed, but flavor will be different.