Easy Blender Eggnog

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"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!"

Original recipe yields 4 servings
OK

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 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 & Variations


  • Standard blender

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