Quick Homemade Eggnog (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 whole eggs, at room temperature works best
02 -
½ cup pure maple syrup for natural sweetness
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1½ cups whole milk or your favorite non-dairy alternative
04 -
1 cup heavy whipping cream (coconut cream works too)
→ Spirits & Spices
05 -
⅓ cup brandy or bourbon, your choice
06 -
⅓ cup good quality rum
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1 teaspoon freshly ground nutmeg
08 -
Ground cinnamon or whole cinnamon sticks for topping
# Instructions:
01 -
Crack your eggs into a high-speed blender and pour in the maple syrup. Set a timer for exactly 4 minutes and let it blend on high speed until the mixture becomes light and frothy. This step is crucial for getting that silky texture!
02 -
Once your egg mixture is perfectly whipped, pour in the milk, heavy cream, both spirits, and nutmeg. Give it a quick 10-second pulse to bring everything together into one harmonious blend.
03 -
Transfer your freshly made eggnog into a sealed container or pitcher and pop it in the refrigerator. Let it get nice and cold before serving—this is when the flavors really come together.
04 -
Give your chilled eggnog a good stir before pouring it into glasses. Finish each serving with a light dusting of cinnamon or add a cinnamon stick for a festive presentation. Cheers to holiday happiness!
# Notes:
01 -
This holiday favorite comes together in just 5 minutes using a blender—no cooking required!
02 -
Keep any leftover eggnog refrigerated in a sealed container and enjoy within 4 days for best quality.
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Feel free to swap dairy milk and cream for plant-based alternatives if you prefer a lighter version.