This 2-minute blender recipe for easy eggnog is the richest, creamiest, best homemade eggnog you’ll ever have! People rave every time I serve it at holiday gatherings and no one can believe how simple it is to make! Plus, it’s refined sugar free and is loaded with healthy fats, high quality protein, and vitamins A,D, and K2!
Eggnog – you either love it or you hate it.
But homemade eggnog is different. Forget all that fake flavored stuff at the store and forget the corn syrup, thickeners, and other additives they put in it. This is the good stuff – simple, real food ingredients with just the right amount of natural sweetness and a hint of spice.
Even my husband, who never liked eggnog before, can’t get enough of my homemade version!
Easy Eggnog in the Blender
There are a couple different ways to make thick, creamy eggnog – one is to cook the milk and other ingredients until they thicken. But obviously, the cooking takes longer, and requires more time to chill in the fridge before serving too. So why not save some time and swap the milk for thicker cream, toss everything into the blender, and enjoy an eggnog that is every bit as rich and creamybut ready in just two minutes?
Eggnog has got to be one of the easiest holiday recipes ever and it gets 5 star reviews every time I serve it so I know you’ll love it too!
Rich and Creamy Eggnog Made with Real Food Ingredients
And there’s even more to love about this eggnog – it’s made entirely from nutrient dense, real food ingredients. And I would even classify it as a legit healthy drink. Here me out…
Pastured egg yolks – rich in choline, selenium, B vitamins, omega-3’s, fat soluble vitamin K2, protein, plus some vitamin A and D
Cream + milk – B vitamins, vitamin D, and calcium. I prefer organic and I use raw milk almost exclusively. Nutritionally, raw cream would be better than pasteurized cream but it won’t be as thick, so you may want to use a full cup of raw cream and omit the milk altogether if you’re going that route.
Refined sugar free – This recipe has far less sugar than store bought eggnog, and it uses unrefined honey and maple syrup in place of more refined sweeteners.
How to Make Easy Eggnog
This is so easy it almost seems silly to give step by step instructions. Just gather your ingredients, blend them, then pour.
I think this eggnog is thick and creamy enough as it is but feel free to add a little fresh whipped cream on top of each glass if you really want an over the top holiday drink!
This is a pretty versatile recipe – you can adjust the milk-to-cream ratio or the amounts of sweetener and spices to suit your tastes.
You can make it ahead and store in the fridge for up to a few days. I like to store mine in the blender pitcher so I can just blend and pour!
I recommend chilling the mixture before serving if you have time but, if you’re in a rush, you can serve it right away.
This is an alcohol free eggnog, but feel free to add a splash of brandy or rum if you like.
For an extra rich holiday touch, add some fresh whipped cream just before serving.
This would be perfect as an eggnog latte – just add espresso or strong coffee.
It also makes an incredible ice cream mixture – just add it to your pre-chilled ice cream maker and churn according to manufacturer instructions.
I only recommend consuming raw eggs and dairy from sources you trust. I buy from local farms that I’m confident operate at the highest food safety standards.
Easy Eggnog (2-minute blender recipe)
This 2-minute blender recipe for easy eggnog is the richest, creamiest, best homemade eggnog you'll ever have! People rave every time I serve it at holiday gatherings and no one can believe how simple it is to make! Plus, it's refined sugar free and is loaded with healthy fats, high quality protein, and vitamins A,D, and K2!
additional whipped cream for topping (optional - not pictured)
Instructions
Place all ingredients in a high powered blender and blend on medium speed for 15 seconds, then high speed for 30 seconds.
Chill until ready to serve - I chill it in the blender container so I can seat it on the base and give it a quick whirl just before pouring into glasses.
Serve topped with a sprinkle of ground spices and/or fresh whipped cream.
Notes
Tips for Making Easy Eggnog
This is a pretty versatile recipe - you can adjust the milk-to-cream ratio or the amounts of sweetener and spices to suit your tastes.
You can make it ahead and store in the fridge for up to a few days. I like to store mine in the blender pitcher so I can just blend and pour!
I recommend chilling the mixture before serving if you have time but, if you're in a rush, you can serve it right away.
This is an alcohol free eggnog, but feel free to add a splash of brandy or rum if you like.
For an extra rich holiday touch, add some fresh whipped cream just before serving.
This would be perfect as an eggnog latte - just add espresso or strong coffee.
It also makes an incredible ice cream mixture - just add it to your pre-chilled ice cream maker and churn according to manufacturer instructions.
I only recommend consuming raw eggs and dairy from sources you trust. I buy from local farms that I'm confident operate at the highest food safety standards.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.
To make it thicker, use less milk. 1 cup of whole milk will make a smooth eggnog, but if you know that you like a thicker eggnog, stir in only ½ cup of milk.
With time, the distinction between egg nog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually codified in U.S. bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.
trick for turning it into a delightful holiday drink: I shake the eggnog in a co*cktail shaker with lots of ice—with or without alcohol—to dilute it a bit, make it light and frothy, and make it extra cold.
Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.
The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.
Eggnog is usually served cold, but you may choose to heat it, especially if you're coming in from making snowmen or ice skating. And you can spike eggnog with a splash of brandy, rum or your spirit of choice, but it's also delicious simply spiked with vanilla or cinnamon.
“While there are different eggnog recipes, most eggnog will typically contain high amounts of fat from cream and milk, and added sugar for sweetness,” said Cohn. The American Heart Association recommends that people consume no more than 5% to 6% of calories from saturated fat every day to support heart health.
What does eggnog taste like? It's sweet, rich, and very creamy. Think of a glass of custard or melted vanilla ice cream! But it also has a slightly spiced flavor thanks to the cinnamon and nutmeg.
Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
Hood Golden Eggnog's blend of extra creamy milk, sugared yolks and spices make it a holiday favorite, whether you drink it straight from the glass or use it in your favorite recipes. Pasteurized. Deliciously Rich and Creamy Taste. Kosher. Made with Real Hood Milk and Cream.
Usually, compared to classic eggnog, this version is stronger and creamier in taste and texture. Top it off with freshly grated nutmeg and cinnamon sticks.
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.
Freeze your whites in those cubes, store 'em all together in a freezer bag. Last time I made egg nog I froze them, then when it was time to serve the nog, i whisked them to form peaks and added them back into the yolks/booze mix, it was delightful. Start making some co*cktails that use egg whites for foam.
Aging your eggnog for even a short time does wonders for its taste and texture. The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog.
How Risky Is It To Drink Eggnog? Food Safety Experts Share Their Concerns. Salmonella accounts for 26,000 hospitalizations and over 400 fatalities a year. Homemade is usually better, but not necessarily in the case of eggnog.
Is Eggnog Served Hot or Cold? Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat. In this case, we say "to each your own!" Enjoy your eggnog however you like it.
To avoid your eggs curdling, slowly add some of your milk into your egg and sugar mixture. Whisk, whisk, whisk! Once everything is combined, you can re-add everything to your saucepan. Add the pure vanilla extract and alcohol of your choice.
Rum is the classic alcohol to splash in a glass of eggnog. This pairing is so iconic that rum is often listed in many traditional eggnog recipes. If you'd like to add rum to your mugful, opt for a golden or dark rum.
Eggnog is usually served cold, but you may choose to heat it, especially if you're coming in from making snowmen or ice skating. And you can spike eggnog with a splash of brandy, rum or your spirit of choice, but it's also delicious simply spiked with vanilla or cinnamon.
"When choosing a rum, I personally find a spiced rum to be the best for the flavors incorporated in eggnogs," he said. "Chairman's Reserve Spiced Rum is best for its quality and flavor profile.”
Address: 747 Lubowitz Run, Sidmouth, HI 90646-5543
Phone: +99513241752844
Job: Design Supervisor
Hobby: Digital arts, Lacemaking, Air sports, Running, Scouting, Shooting, Puzzles
Introduction: My name is Delena Feil, I am a clean, splendid, calm, fancy, jolly, bright, faithful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.