Easy Blender Eggnog
Recipe: #25238
November 20, 2016
Categories: Beverages, Alcohol, Non-Alcoholic, Eggs, Easy/Beginner Cooking, Entertaining, Thanksgiving Winter, Vegetarian, Kosher Dairy, , , more
"I've loved eggnog since childhood when Dad made it for us plus an alcoholic version for the adults in the family on holiday occasions. realsimpledotcom had this to say: "Even if you have a traditional eggnog recipe you follow, you’ll want to tuck this away for spec needs & cravings. Whip up creamy eggnog w/o beating egg whites or letting the mixture sit in the fridge overnight." They continue to describe the prep process you see in "How to Make", but I also thought of 2 non-alcohol versions: 1) Add instant coffee granules or even brewed coffee to replace the alcohol for a coffee/eggnog fix - or - 2) Use dry hot chocolate mix or even chocolate ice cream topping for a chocolate/eggnog fix. The kids will love you for the latter. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (141.1 g)
- Calories 384.6
- Total Fat - 27.6 g
- Saturated Fat - 15.6 g
- Cholesterol - 290.5 mg
- Sodium - 102.6 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 0 g
- Sugars - 25.3 g
- Protein - 8.3 g
- Calcium - 70.9 mg
- Iron - 1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a med saucepan, bring the heavy cream, sugar & nutmeg just to a simmer, stirring to mostly dissolve the sugar.
Step 2
In a blender, blend the eggs on low speed for 1 min. W/the motor still running at low speed, gradually add the hot cream mixture. Blend until frothy (about 30 seconds more).
Step 3
Add the brandy (or choice of alcohol, if using) & blend to combine. Serve warm.
NOTE: For those among you who may worry about the use of raw egg, comments were made that the eggs will cook sufficiently w/the addition of the heated cream mixture. Another option would be to use organic eggs (preferably free-range farm fresh).
Tips
- Standard blender