Easy Blender Eggnog Recipe // Video
Rich, creamy and light, this Easy Blender Eggnog Recipe is everything eggnog should be. Ready in minutes, this simple method will make whipping up a batch of liquid Christmas a spur of the moment event.
I think Eggnog is misunderstood. Oh, don’t leave yet….just hear me out. I’m sure there are a lot of you here that are eggnog lovers and the rest are just here for my witty writing skills (LOL!) or because you’re curious OR because you hated eggnog all your life…..even though you never even took a sip of it in your 40+ years on the planet. I fall into that last category. Eggnog. Let’s just listen to the word….egg….nog. Sounds not too appetizing, like Bread Pudding, and not like something I wanted to sip in front of a roaring fire with twinkle lights glowing all around the house. I’ve always been more of an Irish Coffee girl but times have changed, my friends. Times. Have. Changed.
When I was little…I was surrounded by eggnog at Christmas parties. Family members must have loved the stuff because I remember seeing it in the fridge for the entire month of December and at every single holiday event. I was glad that it contained alcohol because I didn’t have some crazy relative trying to get me to sample it so I could grow big and strong. I knew it had eggs in it….and that was enough for me. Until now….I took a sip. And it was glorious.
Glorious, have you had it? Do you love it as much as I do? It’s like a warm, creamy, liquified mug of holiday joy…that’s what it is! Like a smooth creme brûlée that’s still toasty from the kitchen torch but in a drink form. HOLY COW! All those years I was missing out…MISSING OUT! And now, I can’t get enough. So much so that I needed to find an easier way to make it other than all that whisking and chilling and waiting. And yes, I don’t wait for it to chill….I drink this Easy Blender Eggnog Recipe right from the pitcher.
If you’ve never made eggnog before this is a great way to give it a go for your first time. My Easy Blender Eggnog Recipe is ready in minutes…about 5 minutes to be exact and you’ll give everything a whirl in the blender until frothy and smooth. It’s simple and lovely, like a warm hug. And it’s perfect for binge watching all those holiday movies that are on non-stop right now while you polish off the last of the gingerbread men.
If you’re weary of the raw eggs in this Easy Blender Eggnog Recipe you can use pasteurized eggs like I do. Also, the added bourbon in this ‘nog also helps eliminate the possibility of any creepy nastiness ruining your holiday joy. That’s how eggnog began anyway….it was created as a way to preserve eggs (with alcohol, of course) when they were plentiful in the summer and then they were able to safely be consumed in the winter months. And thank you, ancestors, for planning ahead and creating the most wonderful holiday drink ever. Oh, and if you don’t polish off every last drop (which I know you will but you can make a triple batch) be sure to try it in this bread pudding recipe or these cupcakes. And it’s FAB in these Snickerdoodle sandwich cookies and these gingerbread scones.
Easy Blender Eggnog Recipe
Simply spiced, this Easy Blender Eggnog recipe is one of the holiday seasons simple pleasures.
- 1 cup half and half
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 4 eggs
- 1/3 cup bourbon
- In a medium saucepan, add the half and half, heavy cream, sugar, vanilla and nutmeg.
- Bring the mixture to a simmer over low heat and stir until the sugar is dissolved.
- Add the eggs to a blender and blend the eggs on low speed for 1 minute.
- With the blender on low, add the cream mixture to the eggs in a slow steady stream.
- Blend until frothy, approximately 30 seconds, before adding the bourbon.
- Blend for an additional 10-15 seconds.
- Divide among four mugs and top with grated nutmeg before serving. Serve warm.
Be sure to add the cream mixture gradually to the eggs to avoid scrambling the eggs.
Eggnog can be served chilled, if desired.
Transfer the eggnog to an airtight container and store in the refrigerator for up to 48 hours.