Instant Pot Homemade Eggnog
Instant Pot Homemade Eggnog is a creamy, delicious and flavorful recipe made with eggs, whole milk, cream, cinnamon and nutmeg.
Note: Made in a 6-qt Instant Pot
Equipment
- Pyrex bowl
- Whisk
- Blender
Ingredients
- 5 eggs use pasteurized eggs
- 2/3 cup (133 g) sugar
- 2 cups (473 ml) whole milk
- 1 cup (237 ml) heavy cream
- 1 teaspoon (5 ml) vanilla
- 1/2 teaspoon (1 g) ground cinnamon
- 1/2 teaspoon (1 g) nutmeg
- 1/8 teaspoon (0.75 g) salt
Instructions
- Place the trivet in the Instant Pot and fill with 5 cups of warm water. Turn on sauté mode and bring the water to a boil.
- Crack the eggs and add them to a blender. Blend until smooth, about 15 seconds. Add the remaining ingredients to the blender and blend for 30 seconds, until full blended.
- Pour the eggnog mixture into a 1.75 quart Pyrex bowl. Place the bowl on top of the trivet in the Instant Pot.
- Whisk the eggnog continuously until the water returns to a boil and the mixture reaches 150° F. Then turn off sauté mode and leave Instant Pot on Keep Warm setting.
- Continue to stir the eggnog until the temperature reaches 160° F.
- Carefully lift the bowl out of the water and strain the eggnog through a cheesecloth-lined strainer into an airtight container. Chill overnight before serving.
Notes
- Bring your eggs to room temperature before using. This will make it easier to make the custard mixture.
- It's best to cool the eggnog overnight. But it needs at least 4 hours to chill before serving.
- Use an instant-read digital thermometer to test the temperature of the mixture.
Nutrition
Calories: 392kcalCarbohydrates: 34gProtein: 10gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 229mgSodium: 173mgPotassium: 255mgFiber: 0.1gSugar: 34gVitamin A: 1096IUVitamin C: 0.3mgCalcium: 179mgIron: 1mg
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