Blender Eggnog is a smooth and creamy eggnog, with just the right amount of spice, that can be made with or without alcohol. Plus, using a high-powered blender actually ‘friction boils’ the eggs (cooks them) so you won’t have to worry about consuming raw eggs! That’s pretty cool if you ask me! Try my Cinnamon Apple Moonshine if you love making your own adult beverages at home!
Blender Eggnog
Eggnog has been around for hundreds of years, and it is debatable as to when it became a symbol of the holidays. But, here we are, and when I mention eggnog, either people love it or hate it! If you buy it from the store, it seems to be made mostly of milk and not many eggs. However, Blender Eggnog uses four large eggs in the recipe! A high-powered blender blends the eggs with such power that they heat up a bit. Have some around for making Rumchata Eggnog, Mini Eggnog Cheesecakes, and Eggnog Fudge!
How to Make Blender Eggnog
There are two ways to make Blender Eggnog–with or without alcohol. There is a bit of tweaking to the recipe, depending on which way you make it. The only difference between the two is the amount of nutmeg in the recipe. If you are using the brandy, use 1 teaspoon nutmeg. If you are not adding brandy (or any alcohol) use only 1/2 teaspoon of nutmeg.
To make Blender Eggnog as written (meaning with the brandy), you will begin by whipping the eggs and sugar for about 4 minutes. If you don’t trust me on the eggs cooking during this time, stick a thermometer in the blender (while it is OFF) and watch that temperature rise!
After it has blended for a bit you will notice a thick custard forming, add then the milk and nutmeg. Blend on medium for the first 3 minutes, followed by high for 2 additional minutes. If you are adding the brandy, add and blend for one more minute on medium power. Chill it for a few hours before serving. For an added holiday touch, throw in a cinnamon stick for garnish.
How Long will Blender Eggnog Last?
Typically, Blender Eggnog will last 2-3 days. For it to stay fresh, keep it stored in the back of the refrigerator, not in the door of the fridge. This way, the eggnog stays as cool as it can. (Store-bought eggnog lasts a few days longer than homemade.) It really comes to your senses whether or not your eggnog has gone bad. Obviously, if it smells bad or is lumpy, get rid of it! It’s easy enough to make another batch of Blender Eggnog.
What Alcohol goes best with Eggnog?
I prefer brandy in this Blender Eggnog, but many people swear by rum or cognac. If you want more of a boozy eggnog, try adding bourbon to the recipe, which will offset the sweetness of the drink. I have also seen it made with whiskey and scotch. Finally, to really get into the holiday spirit (as if eggnog wasn’t enough), add some peppermint schnapps to the mix! Cheers, and happy holidays!
Blender Eggnog
Ingredients
- 4 large eggs
- ½ cup (100 g) granulated sugar
- 4 cups (1008 g) evaporated milk
- 1 teaspoon ground nutmeg
- 1 stick cinnamon, for garnish
- ½ cup brandy, optional
Instructions
- Whip the eggs and sugar in a high powdered blender until thick custard forms, about 4 minutes. (Make sure the eggs are very warm)
- Pour milk and add nutmeg to the custard, blending on medium until well-mixed, about 3 minutes. Increase speed to high for 2 additional minutes.
- If adding brandy, add it now and mix for an additional 1 minute at medium speed.
- Chill the eggnog in the refrigerator for 4 hours before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Fantastic!!!!!
I love your recipes Keep them coming for all to see.
What if you don’t have a Kitchen Aide blender? I have a high powered blender, a Ninja. It doesn’t work in a Kitchen Aide mixer does it?
A ninja should work fine.
Looks fantastic. We’re going to make this tonight. If it passes muster, it’ll be part of tomorrow’s lineup for the spouse and I. Probably do a half recipe, though, as it’s only the two of us.
I’ve become somewhat of a connoisseur of eggnog recipes over the years, including some with some horrifically long steps. This looks easy and like it will work well. A rare combo.
Just had to add a note for anyone else…. Even if your blender isn’t quite up to the recipe? Pretty much any eggnog is safe to consume if you make it with alcohol.
This was so delicious & much easier than stove top eggnog! I made some substitutions due to not having evaporated milk, so used some macadamia milk & heavy cream combo instead. I also used an BochaSweet instead of sugar as I’m diabetic & wanted to keep the carbs manageable. Still turned out wonderfully & my regular diet picky husband went back for thirds lol! Thanks again for the recipe, a new holiday tradition for us to be sure!
I love how people like you get a recipe then completely change it because of some made up (ailment)…
I’m deathly allergic to eggs and milk so I substituted raw fish heads. Then I had one of my 27 houses cats pick all the vines out of the slurry before drinking it. Oh, I’m also allergic to glass so I poured it into an old cat food can for serving. Reduce, reuse, recycle….. Liberalism is a mental disorder.
You are extremely rude to Cheryl and all of us.
Wow, you really are a piece of work… a total twatwaffle… being diabetic is not a made up Ailment… simply letting people know you can substitute sugar out of a recipe with a zero calorie sweetener isn’t totally changing a recipe… and substituting evaporated milk out with something you have on hand only lets people know what else they can use if they don’t have the original ingredient. Why do you have to be so bloody rude?
Cheryl, Thank you for posting your changes. I do not drive so if I don’t have the specified ingredient I need to substitute something else as I don’t have the luxury of driving to the store any time I want to. I also am diabetic so either need to cut out sugar or use a sugar substitute. It is good to know the eggnog was wonderful with the substitutions.
Can you use farm fresh eggs for this recipe?
Be aware that although the risk of Samonella is low in commercial eggs, it is MUCH MUCH higher in home grown eggs. You might want to consider pasteurizing the eggs first. (Look on web – it’s easy and quick).
Hi Amanda, can I use half/half and heavy cream to substitute the evaporated milk? I really don’t like the taste of evaporated milk!
Thank you for your wonderful recipes. Merry Christmas and Happy New Year 🥰🎄🎁🎊
Silly question. Do the eggs need to be room temperature prior to blending or have them be warm after blending? This sounds yummy and I want to make it but I’m a little confused. Please respond soon!!
I make this but use whole milk and heavy cream instead of evaporated milk. I just don’t like how evaporated milk tastes… after I blend everything in my ninja blender, I will pour the entire mixture into a large sauce pan and put it on my stove and let it simmer for half an hour on extremely low heat until the temperature reaches 66°C/150°F … stirring the mixture constantly with a wooden or bamboo spoon… the is will insure that the eggs are full cooked and any bacteria is killed… it also help the mixture to thicken up as well… I have never had my eggs split or curdle either… but you have to keep the heat extremely low! Never ever let your mixture boil! This really is a good recipe!