Simply spiced, this Easy Blender Eggnog recipe is one of the holiday seasons simple pleasures.
Course: Beverage, Cocktail
1cuphalf and half
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.