Description
This Homemade Eggnog recipe is a quick and easy way to make a rich and creamy festive drink in just 5 minutes using a blender. It combines eggs, maple syrup, milk, cream, and warming spices with a splash of brandy, bourbon, and rum for a classic holiday treat perfect for sharing.
Ingredients
Scale
Eggnog Ingredients
- 4 large eggs
- ½ cup maple syrup
- 1 ½ cups milk (dairy or dairy-free)
- 1 cup heavy cream (or coconut cream)
- ⅓ cup brandy or bourbon
- ⅓ cup rum
- 1 teaspoon nutmeg
Garnish
- Ground cinnamon or cinnamon sticks
Instructions
- Blend Eggs and Sweetener: Add 4 large eggs and ½ cup maple syrup to a high-powered blender. Blend on high speed for exactly 4 minutes using a timer to ensure the mixture is smooth and slightly frothy.
- Add Remaining Ingredients: Pour in 1 ½ cups milk, 1 cup heavy cream (or coconut cream), ⅓ cup brandy or bourbon, ⅓ cup rum, and 1 teaspoon nutmeg. Blend again for 10 seconds on high speed just to combine all ingredients evenly.
- Refrigerate: Transfer the blended eggnog into an airtight container. Refrigerate until chilled, ideally for a few hours, to let the flavors meld and to serve it cold.
- Serve and Garnish: Before serving, give the eggnog a good stir. Pour into glasses and garnish with ground cinnamon or cinnamon sticks as preferred.
Notes
- Use fresh, high-quality eggs for best flavor and safety.
- For a non-alcoholic version, omit the brandy, bourbon, and rum.
- Make sure to blend the eggs thoroughly to create a smooth texture and to help ensure food safety.
- This eggnog should be consumed within 2-3 days if kept refrigerated in an airtight container.
- Garnishing with cinnamon sticks adds a festive look and subtle spice aroma.
Nutrition
- Serving Size: 1 cup (approx. 200 ml)
- Calories: 310
- Sugar: 18g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 215mg
