Hot Eggnog Recipe

An easy hot eggnog that will warm you up from the inside out.

Whether you like it hot and cold, this easy blender eggnog comes together in minutes and is redolent of brandy and nutmeg. The frothy head makes this holiday treat all the more decadent!

Course Drinks

Cuisine American

Level Beginner

Main Ingredient Dairy, Egg

Diet Gluten-Free, Pescatarian, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 287kcal

Equipment

Ingredients

2 large pasteurized eggs* (room temperature)
⅓ cup granulated sugar
1 cup whole milk
½ cup heavy cream
1 teaspoon vanilla extract
⅓ cup brandy
nutmeg (freshly grated)

Instructions

Add the 2 large pasteurized eggs* to a blender and blend until a light creamy color.
2 large pasteurized eggs*
In a small saucepan, heat the ⅓ cup granulated sugar, 1 cup whole milk, ½ cup heavy cream, 1 teaspoon vanilla extract and ⅓ cup brandy (optional) until it's steaming hot, but not boiling.
⅓ cup granulated sugar, 1 cup whole milk, ½ cup heavy cream, 1 teaspoon vanilla extract, ⅓ cup brandy
With the blender running on medium speed, slowly pour the hot milk mixture into the egg mixture through the lid.
Serve hot in small glasses with some nutmeg grated on top.
nutmeg

Video

Notes

*Although the eggs should, in theory, be cooked by adding the hot milk mixture, it's better to be safe than sorry, so I recommend you use pasteurized eggs for this recipe. You can pasteurize eggs with an immersion circulator by submerging them into a water bath at 135 degrees Fahrenheit (62.7 degrees Centigrade) for one hour and fifteen minutes, then plunging them into an ice bath.

Nutrition