I whipped up a five-minute blender Recipe For Eggnog using pantry staples and a touch of liquor to make holiday entertaining a breeze.
I messed around with a classic and came up with an Easy & Creamy Eggnog that surprised me. I never thought eggs and a splash of vanilla extract could make something feel both luxurious and slightly mischievous, but here we are.
If youve googled Eggnog Recipe Easy or watched people rave about a Vitamix Eggnog, this version will make you curious without feeling fussy. Its creamy, but not cloying, and weird little details kept making me taste more.
I tested it more than Id admit, so this intro is the honest bit before you decide to try it yourself.
Ingredients
- Eggs: Rich in protein and fat, add silkiness and body, pasteurized safer but not required.
- Sugar: Pure sweetener, boosts sweetness and mouthfeel, basically empty calories but everyone loves it.
- Whole milk: Adds calcium, protein and lactose, makes the base lighter than cream, still rich.
- Heavy cream: Fat forward, makes it velvety and creamy, boosts richness and calories.
- Dark rum: Provides warmth and depth, boozy bite masks richness, adds caramel and spice.
- Bourbon or brandy: Fruit and oak notes round flavors, adds subtle sweetness and warmth.
- Nutmeg: Warm aromatic spice, tiny amount lifts flavor, gives that seasonal holiday character when grated.
Ingredient Quantities
- 4 large eggs (pasteurized if you can)
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup dark rum
- 1/4 cup bourbon or brandy
- 1 tsp pure vanilla extract
- 1/2 tsp ground nutmeg plus more for grating on top
- 1/4 tsp ground cinnamon (optional)
- pinch kosher salt
- 1 cup ice cubes (optional, if you want it extra cold and frothy)
How to Make this
1. Crack 4 large eggs into a blender with 1/2 cup granulated sugar, close lid and blend on medium-high until mixture is thick, pale and slightly frothy, about 30 to 45 seconds.
2. Add 2 cups whole milk, 1 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground nutmeg, 1/4 tsp ground cinnamon if using, and a pinch of kosher salt; blend another 10 to 15 seconds until smooth.
3. Pour in 3/4 cup dark rum and 1/4 cup bourbon or brandy, then pulse 5 to 10 seconds to combine. Don’t over blend once alcohol is added or it can get too thin.
4. If you want extra cold and frothy eggnog, add 1 cup ice cubes now and pulse in short bursts until frothy but not overly diluted, about 5 to 10 seconds.
5. Taste and adjust: add a tiny splash more rum or bourbon if you like it boozier, or a teaspoon more sugar if you want sweeter. Remember flavors mellow a bit as it chills.
6. Serve immediately in chilled glasses or cups, and grate a little more nutmeg on top for aroma and look. You can also dust with a pinch of cinnamon if you like.
7. If you prefer a cooked, safer version (use this if your eggs are not pasteurized), whisk the 4 eggs and 1/2 cup sugar in a bowl. Warm the 2 cups milk and 1 cup cream in a saucepan until hot but not boiling. Slowly whisk a few tablespoons of the hot milk into the eggs to temper them, then whisk the egg mixture back into the saucepan. Heat gently, stirring constantly, until mixture reaches 160 F and thickens slightly, then cool in an ice bath. Once cooled, transfer to blender, add vanilla, spices, spirits and ice as above and blend briefly.
8. Make ahead tip: you can refrigerate the mixed eggnog (without ice) up to 48 hours; give it a quick stir or brief blend before serving. If storing cooked eggnog it will keep a bit longer.
Equipment Needed
1. High speed blender for frothing eggs, milk and booze
2. Measuring cups and measuring spoons for all liquids and sugar
3. Large mixing bowl and a whisk for tempering eggs if you cook it
4. Saucepan to warm milk and cook the tempered mixture
5. Instant read thermometer to hit 160 F for the cooked version
6. Large bowl for an ice bath to cool the cooked eggnog quickly
7. Fine grater or microplane for fresh nutmeg on top
8. Pitcher and chilled glasses for serving and short term storage
FAQ
Easy & Creamy Eggnog (Blender Recipe) Substitutions and Variations
- Eggs: use pasteurized liquid whole eggs as a straight swap, or for egg-free try silken tofu blended until smooth for the same creamy body, or skip raw eggs and cook the mixture into a custard then chill — it’s a bit safer if you’re worried
- Dairy (milk + heavy cream): for a lighter nog use 3 cups half-and-half, for non-dairy try 2 cups full-fat coconut milk plus 1 cup almond or oat milk, or just use lower-fat milk if you want less richness
- Dark rum: swap with spiced rum or an aged amber rum for different depth, or use equal parts bourbon or brandy, or omit alcohol and stir in 1-2 teaspoons rum extract to keep the flavor
- Granulated sugar: replace with maple syrup or honey (start with a little less and taste), or use powdered sugar for easier dissolving, or a 1:1 erythritol monkfruit blend if you want low-calorie
Pro Tips
1. Safety first: if your eggs arent pasteurized use the cooked method and heat the mix to 160 F, its the safest route and it still tastes great.
2. Taste before chilling: flavors calm down as it cools so tweak sweetness and booze while warm or right after blending, cause once cold it wont taste as strong.
3. Blender tricks: blend the eggs and sugar first to get a thick base, add dairy next, and only pulse briefly after you add the spirits so it doesnt get too thin. If you want froth, pulse ice in short bursts so you dont water it down.
4. Make ahead and serve smart: you can refrigerate up to about 48 hours, just give it a quick stir or brief blend before serving to re-emulsify, and grate fresh nutmeg on top for best aroma and look.
Easy & Creamy Eggnog (Blender Recipe)
I whipped up a five-minute blender Recipe For Eggnog using pantry staples and a touch of liquor to make holiday entertaining a breeze.
6
servings
386
kcal
Equipment: 1. High speed blender for frothing eggs, milk and booze
2. Measuring cups and measuring spoons for all liquids and sugar
3. Large mixing bowl and a whisk for tempering eggs if you cook it
4. Saucepan to warm milk and cook the tempered mixture
5. Instant read thermometer to hit 160 F for the cooked version
6. Large bowl for an ice bath to cool the cooked eggnog quickly
7. Fine grater or microplane for fresh nutmeg on top
8. Pitcher and chilled glasses for serving and short term storage
Ingredients
4 large eggs (pasteurized if you can)
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
3/4 cup dark rum
1/4 cup bourbon or brandy
1 tsp pure vanilla extract
1/2 tsp ground nutmeg plus more for grating on top
1/4 tsp ground cinnamon (optional)
pinch kosher salt
1 cup ice cubes (optional, if you want it extra cold and frothy)
Directions
- Crack 4 large eggs into a blender with 1/2 cup granulated sugar, close lid and blend on medium-high until mixture is thick, pale and slightly frothy, about 30 to 45 seconds.
- Add 2 cups whole milk, 1 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground nutmeg, 1/4 tsp ground cinnamon if using, and a pinch of kosher salt; blend another 10 to 15 seconds until smooth.
- Pour in 3/4 cup dark rum and 1/4 cup bourbon or brandy, then pulse 5 to 10 seconds to combine. Don’t over blend once alcohol is added or it can get too thin.
- If you want extra cold and frothy eggnog, add 1 cup ice cubes now and pulse in short bursts until frothy but not overly diluted, about 5 to 10 seconds.
- Taste and adjust: add a tiny splash more rum or bourbon if you like it boozier, or a teaspoon more sugar if you want sweeter. Remember flavors mellow a bit as it chills.
- Serve immediately in chilled glasses or cups, and grate a little more nutmeg on top for aroma and look. You can also dust with a pinch of cinnamon if you like.
- If you prefer a cooked, safer version (use this if your eggs are not pasteurized), whisk the 4 eggs and 1/2 cup sugar in a bowl. Warm the 2 cups milk and 1 cup cream in a saucepan until hot but not boiling. Slowly whisk a few tablespoons of the hot milk into the eggs to temper them, then whisk the egg mixture back into the saucepan. Heat gently, stirring constantly, until mixture reaches 160 F and thickens slightly, then cool in an ice bath. Once cooled, transfer to blender, add vanilla, spices, spirits and ice as above and blend briefly.
- Make ahead tip: you can refrigerate the mixed eggnog (without ice) up to 48 hours; give it a quick stir or brief blend before serving. If storing cooked eggnog it will keep a bit longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 211g
- Total number of serves: 6
- Calories: 386kcal
- Fat: 20.7g
- Saturated Fat: 11.8g
- Trans Fat: 0.17g
- Polyunsaturated: 0.5g
- Monounsaturated: 5g
- Cholesterol: 169mg
- Sodium: 112mg
- Potassium: 183mg
- Carbohydrates: 21.8g
- Fiber: 0g
- Sugar: 21.8g
- Protein: 7.7g
- Vitamin A: 400IU
- Vitamin C: 0mg
- Calcium: 130mg
- Iron: 0.9mg
