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
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.
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.
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.
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!
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.
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.