Homemade Eggnog
Holiday Eggnog
Make homemade eggnog in a cooking blender. No need for whisking and watching closely and no need to worry about the eggs being under- or over-cooked.
First Stage:
- 3 cups (750 mL) whole milk
- 1½ cups (375 mL) heavy cream
- ½ cup (125 mL) bourbon or dark rum
- ⅓ cup (75 mL) sugar
- 1 tsp (5 mL) vanilla extract
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) ground nutmeg
Add-in:
- 6 egg yolks
- Add the first stage ingredients to the Deluxe Cooking Blender. Select the SAUCE setting; press the wheel to start.
- When prompted to “Add”, add egg yolks and select the wheel to continue cooking.
- Chill before serving.
Optional: Top with whipped cream and nutmeg.
Do the egg yolks actually cook. How look does this store in fridge. Anxious to use in my deluxe cooking blender.
Using this Cooking Blender is brilliant! I’ve made Eggnog before, but cooking the eggs made the final product very labor intensive. This blender makes it fast and easy!! Thank you, Pampered Chef!
How did you make your egg nog I tried the one with 6 egg yolks and heavy cream plus a few other things but just didn’t like it
Do you know how long the process is before you add yokes?
Yes, the eggs cook in the blender. This makes the nog safe to drink and store. The eggnog will store safely for 2-3 days in the fridge at 40 degrees Fahrenheit. Hope this helps.
I never had cooked egg not. I always drink it raw. Always without alcohol or cream. Just milk, eggs, sugar and spice.. I never heard of cooking it until just now
I’d suggest at least coddling the eggs. You place the egg in boiling water for one minute then take it out and rinse the egg in cold water, then crack it and capture the yolk for further use.
Hi, it’s my first time using this machine and recipe. When I add the eggs, do I just pulse or reset to sauce timer? Not sure 🤔
yes, the sauce setting is a heat setting so it cooks.
The blender will prompt you to “add”, just push the wheel again and it will continue it’s cycle
Hi Shirley,
I just read another recipe for eggnog that stated it could last up to a week in the refrigerator.
The deluxe cooking blender does cook 🙂 I hope this helps.
I have not made this yet, but I have used the cooking blender for Ice Cream Base with egg yolks. They do cook as they’re being blended. It’s fantastic. I imagine it’s the same with egg nog. I can’t wait to try it.
This is a cooking blender and yes, it cooks the eggs as it blends. IT IS AMAZING!
I don’t know anything about this blender. I use a major brand that cooks the eggs because of the speed of the motor.. and that with time causes friction and heat. This system may do something similar.
Hi, Elayne. The Pampered Chef Deluxe Cooking Blender actually has a heating element that can cook at specified temperatures while it also blends. The major brand that you are talking about does heat by friction but it does not actually cook at the higher temperatures. This blender, for example, can also take raw vegetables and cook them to make creamy soups, and can make jams with fruits, as well as other things that require cooking at high temps. It’s a really unique feature and has allowed me to do so many things that I couldn’t do with the other!
This is a cooking blender, so it’s worlds above the competition! The base actually has a heating mechanism that does the heating, and the thick and sturdy glass pitcher can handle the high temperatures that the plastic ones from other brands aren’t able to. It even has a self cleaning mode that brings the temperature up to 220°F to kill bacteria and sterilize!
Is the alcohol cooked out? Asking before I serve this to my children who love eggnog. If the blender does not cook out the alcohol I am totally okay with it. It gives me a valid reason not to share. L (please nobody tell me to just leave it out. I really don’t want to share. Haha)
That is a good question!!!!
Just don’t add the alcohol until you’re ready to serve it!
I’ve never used just the yolks. Always used the whole egg and I’ve never cooked eggnog either
I’m with you, Ginger. I’ve always used the whole egg, no alcohol, and no cooking. Very simple family recipe – only 4 ingredients (milk, sugar, eggs, & vanilla, with nutmeg garnish, if desired). For family members who are a bit sensitive to my using un-cooked eggs, I use pasteurized eggs.
Dawn, are all store bought eggs pasteurized? How would I know? Your recipe is like my Mother’s when I was a kid. Thanks.
Yes. All store eggs are pasteurized. To get eggs unpasteurized, you’ll have to ge them directly from someone with chickens.
Generally, store shell eggs are not pasteurized unless they specifically state so on the carton. There is only one brand I’m familiar with called Safe Eggs. They are hard to find.
I have never cooked it either…but as a kid it NEVER lasted long enough to spoil 🙂
Can you leave the rum out or would I need a substitute?
I have left rum out of similar egg nog recipes; instead have used a rum flavor substitute. Without it, I found the flavor to be flat. I am guessing the temperature of the egg nog gets hot enough to burn off the alcohol.
So I should add the alcohol after it’s done cooking? 😊
I would make this with almond milk and swerve sweetner. Every thing else is good
yes, rum extract works great!! I have a friend who makes hers without the extract or rum and it really has no taste at all.
You can leave it out for an alcohol free version.
You can just leave it out! It’s only 1/2 cup.
You can absolutely leave the rum out and use rum flavored extract instead!
I’m wondering about the rum as well. Never heard of rum going into the eggnog itself. Added for a drink later, sure, but I want the nog for my coffee.
Definitely is lacking without rum or the rum flavoring… It is what makes the flavor of Egg Nog. That and the nutmeg
even better to have rum AND eggnog on your coffee!
I dont drink, I too would like a non alcoholic egg not, plus I am a consultant, and have a holiday party going on, virtual of course, and dont want to post the alcoholic egg nog.
For non-alcohol people, what can you substitute for the alcohol in this recipe?
No need – just leave it out!
To substitute rum. You can use apple juice or almond extract.
Use Swerve rather than sugar and this is quite Keto friendly!!
You could also use almond milk instead of the regular milk to really make it Keto. I’m going to try it this way for Christmas
Now, I guess I need to get a new cooking blender. Gave my old one to my new daughter in law. Good excuse to upgrade, right?
I am *SO* happy someone mentioned Swerve!!! 😉 It is the ONLY sugar substitute I use. I don’t even like real sugar anymore.. That stuff is INCREDIBLE! Have you tried their brown sugar?? It looks/feels/acts/tastes like real brown sugar!
I used it in a keto-friendly cheesecake I ‘invented’ (lol)…I’d like to think I’m a decent cook, but it was the FIRST thing in ten years of marriage my husband has actually said, “It’s good” (Yes, I unashamedly fish for compliments from him LOL;) I think I’ll try this, too. He does love eggnog….
I use Swerve in the PC Quick Cooker cheesecake recipe. It’s wonderful. Is your cheesecake recipe different? Care to share it?
Amy & Debra,
I’m an eggnog fan & have made homemade for many years. This recipe is amazing made in our blender! You definitely can leave the rum out. If the eggnog is too thick, adjust with more milk. I love eggnog in coffee too, and you can always add in liquor per cup later. I particularly like Spiced Rum in mine or a little white rum with Amaretto is delicious! Lots of freshly grated nutmeg on top! Enjoy the holidays!
Sharyn, thank you! Your alternatives sound fabulous, especially the white rum with Amaretto!!!!!!!!! I can’t wait to try it!!!!
will absolutely try it with the Amaretto ty
Has anyone made this recipe? I just finished it and it is cooling but has an odd smell. Definitely not the egg big smell we are used to.
Could be from the rum
I have made this several times!!! Its fabulous! I’ve never added the egg yolks!
You left out eggs altogether like a warm milkshake?
Or did you mean to say you added the yolks but not the whites?
Just made this! Added the bourbon. So so good.
I love my Deluxe Cooking Blender, but the Sauce setting got too hot and cooked the egg nog too long and it cuddled. Did this happen to anyone else?
I think next time I would try the custom. heat setting. Most recipes say to heat it to 160 degrees F.
So I’m curious. Have you tried again and did you get a different result?
As a suggestion…. Whisk the egg yolks together and add a little (about 1/4 cup) of the hot liquid to the eggs before adding them in. This will probably keep them from scrambling/curdling. At least that’s what I’ll probably do when I make it!
The same happened to me, the eggs cooked on the sauce setting. I made 2 batches, wondering if I did something wrong! Happened both times.
I put the eggs in at 140 degrees because “add” never popped up on the blender. I stopped the blender at 160 degrees. My husband suggested using only 5 egg yolks and putting them in at 150 and stopping the blender at 160. I am trying this tomorrow, so going it’s better! I will also add more vanilla and nutmeg with less whole milk. It was very unflavorful without the alcohol.
I made it and it definitely looked curdled, but when I put it in the fridge overnight, and it chilled, it was perfect and creamy. Not actually curdled at all! It may be how the alcohol affects the milk. Most of the recipes I’ve seen add alcohol after it’s cooked. Cooking with the alcohol may make the milk separate.
Mine curdled too. Any luck?
Can you add the rum after it’s finished so it doesn’t ‘cook off’?
Would the recipe work with a blendtec ? Would the soup setting work ?
I make homemade eggnog every year – delighted to be able to use my cooking blender. My only concern is tempering the eggs . . .
What temperature do you add the eggs in at? I use the cooking blender all the time for hot chocolate, but have never seen “add” come up.
I need to know this also. I mistakenly added the eggs at the start . I’m hoping it comes out ok
176 I think is what mine said.
Add should come on at the end of first stage which should be 176 degrees. For some sauces this is all you need. For this one you add eggs and continue through stage two which will take it up to 205 degrees.
Am I missing the “Print” button??
I don’t see it either. In some browsers you can right click and choose Print. I’m using Firefox and that option isn’t working but you can also go to the “hamburger” (three horizontal lines) at upper right for the drop down menu and select print page from there. I like to select pdf as the printer and save it electronically. Hope this works for you.
save to pinterest then print from there
If this works, I will be a fan for life (I kind of already am). But, I have never made egg nog and I’m afraid that what happened to Jane will happen with me, too, that the eggs will curdle. I will definitely give it a try because the manual way seemed to intimidating. I hope this works as well for me as for those who reported good things already. 🙂
Laurice I blended Hood (Limited Edition) Eggnog Ice Cream -no worries about eggs, and it’s nice and cold! Just be certain you have enough fluid! I added rum and a good dose/ a lot, of almond milk (cuz that’s what I had, milk works too) —
Unfortunately I don’t own the Deluxe Cooking Blender. Can you make it on the stove?
I make mine in the microwave and it’s much easier than on the stove 😋
I have a blender however it is NOT a cooking blender. To close to the holiday and my check has already paid bills. Suggestions? oh also can I just add the run to each glass we do have a few teens. Thank you.
I wonder if you can substitute Kroger’s Carbmaster milk and granulated stevia to lower the carbs?
Could you add more rum (or alcohol of choice) AFTER it’s finished to compensate for the alcohol that cooks off?
For the Rum flavor substitute, how much of that do you use? Surely not half a cup, since it is flavoring and thus more concentrated?
I don’t have a cooking blender. How long do you cook this and at what temperature?
I love this blender but had no idea how long it took to make the eggnog, should have started earlier in the day as it needs to chill for a couple hours.
Leave out the rum can add it later… I use the egg whites to make meringue cookies at the same time!
That sounds like a great idea.
Does anyone know what the changes are for high altitude?
Made this simple recipe for the first time and it was huge hit! So quick and easy I will definitely be doing this again and not just for the holidays!
This was so bad. I followed the instructions exactly and it is not smooth and creamy. It also took TWO HOURS for it to say done! I only bought this blender so I wouldn’t have to fuss with tempering eggs for my eggnog. Sad to say I will hopefully be relying on consultants for a better recipe or I just wasted a lot of money.
I was so sad this didn’t turn out. I usedthe nut milk bag to try and salvage it. Definitely a chunky final product. This is the first recipe I’ve complained about here!
I don’t know if I have a faulty lid or what, but I used the exact measurements of the recipe and it made a DISASTER of the kitchen. I had to ladle out several cups worth just so it would stop overflowing and spilling everywhere with every pulse.
It also came out textured, don’t know what I did wrong but I’m going to halve the recipe and try again.
This is ANOTHER great recipe and perfect for the cooking blender. I’ve never had eggnog that wasn’t store bought and then had to add an equal amount of milk to thin it. I’ll buy eggnog again!
After reading many of the comments, I changed only one thing, 3 whole eggs instead of 6 yolks.
It was the exact consistency that I wanted and not as icky sweet as store bought.
Thank you Pampered Chef