‘Tis the season for eggnog! Finally! If you’re feeling the holiday spirit, you’re in for a treat. Just below, I’m teaching you how to make homemade eggnog… right in your Instant Pot!
This eggnog is so delicious! I’m telling you, homemade tastes SO MUCH BETTER than store bought! It is worth the extra effort. Bring on the holidays! You’ll want to make this recipe all season long.
You all know how much I love my Instant Pot! There is no limit to what I can make with it! Remember how I made my own vanilla extract using my Instant Pot? I also posted this great recipe for Starbucks Copycat Cake Pops plus there are a ton of savory dinners that you can check out here!
- 6 eggs
- 2/3 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp. vanilla extract
- 1 tsp. nutmeg
- 1/4 tsp. salt
Prep time: 5 minutes
Cook time: about 45 minutes
Total time: about 55 minutes
Add eggs into a blender and blend for about 30 seconds.
Add sugar into the blender and blende until completely incorporated, about 30 seconds.
Next, add the remaining ingredients into the blender: whole milk, cream, vanilla extract, nutmeg and salt. Blend until all ingredients are fully incorporated.
Pour the blended ingredients into a large bowl that will fit nicely into the Instant Pot. (Make sure to measure your bowl for the instant pot prior to pouring your eggnog mixture in.)
Carefully place the bowl inside on the Instant Pot, right on top of the trivet.
As the eggnog starts to warm in the Instant Pot, be sure to whisk often.
Continue this process until the eggnog mixture reaches 155 degrees F. Once it reaches this temperature, press cancel on the Instant Pot and keep it on the warm setting. Continue whisking and allow the eggnog mixture to reach 160 degrees. At 160 degrees, press cancel on the Instant Pot. Use a ladle to scoop out the mixture into a sealable container.
Allow the eggnog to sit on the counter until it reaches room temperature. Once it has reached room temperature, cover with a lid and place in the fridge until it is cooled.
Once completely cooled, pour into your favorite glass, top with whip cream, or nutmeg (or both, of course!).