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Instant Pot Eggnog – Perfectly Pasteurized

Instant Pot Eggnog | The Foodie Eats

Instant Pot Eggnog – Perfectly Pasteurized

Christmastime is my favorite time of the year for sure. And one of the reasons is because of all the treats that are associated with this season. I specifically look forward to eggnog. But I’ve never actually made it until now! So I did a TON of research figuring out what method I’d like to try and what flavors I wanted to use. Well, the method I wanted to use didn’t exist, so I made one for myself.. and YOU! And this Instant Pot eggnog is nothing less than amazing.

 

Instant Pot Eggnog | The Foodie Eats

 

Why Use The Instant Pot for Eggnog?

A while ago, I (unsuccessfully) used the “keep warm” setting to sous vide a steak. It was overcooked, but I discovered something. The hold temp for “keep warm” is 160 degrees. So when I found out the food safe temperature for pasteurizing eggnog is 160, it seemed like a perfect match. And it is, except for one thing. When I just added the eggnog to the pot, the hotspots caused some of the egg to scramble. So I needed a barrier from the heat… A water bath! So this Instant Pot eggnog is perfectly pasteurized, with a method that will ensure that you don’t overheat the eggs – which is the biggest challenge when doing this on the stovetop. It’s pretty awesome.

 

The Process

Instant Pot Eggnog | The Foodie Eats

Place trivet in pot, along with 5 cups of water. Turn on sauté setting…

 

Instant Pot Eggnog | The Foodie Eats

…and bring to a boil.

 

Instant Pot Eggnog | The Foodie Eats

Add eggs to blender.

 

Instant Pot Eggnog | The Foodie Eats

Blend until fully broken up into a homogenous mixture, about 15 seconds.

 

Instant Pot Eggnog | The Foodie Eats

Add sugar…

 

Instant Pot Eggnog | The Foodie Eats

…blend until fully incorporated.

 

Instant Pot Eggnog | The Foodie Eats

Finally, add milk, cream, vanilla, nutmeg, and salt. Blend for about 30 seconds, until all combined.

 

Instant Pot Eggnog | The Foodie Eats

Pour eggnog into a large pyrex dish (1.75 quart).

 

Instant Pot Eggnog | The Foodie Eats

Place pyrex dish on top of trivet. Water should come up about halfway on the sides.

 

Instant Pot Eggnog | The Foodie Eats

Whisk eggnog frequently while water comes back up to a boil.

 

Instant Pot Eggnog | The Foodie Eats

Once the eggnog reaches 150 degrees, switch Instant Pot to “keep warm” setting.

 

Instant Pot Eggnog | The Foodie Eats

Continue mixing frequently until the eggnog reaches 160 degrees. Then transfer to an airtight container and chill overnight.

 

And this is the AMAZING Result…

Instant Pot Eggnog | The Foodie Eats

★ Did you make this Instant Pot Eggnog?

Please give it a star rating below! ★

 

Instant Pot Eggnog | The Foodie Eats
5 from 1 vote
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Instant Pot Eggnog

Perfectly pasteurized eggnog made simple.

Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 253 kcal
Author The Foodie Eats

Ingredients

  • 6 eggs
  • 2/3 cup sugar
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt

Instructions

  1. Place trivet in pot, along with 5 cups of water. Turn on sauté setting and bring to a boil.

  2. Add eggs to blender. Blend until fully broken up into a homogenous mixture, about 15 seconds. Add sugar and blend until fully incorporated. Finally, add milk, cream, vanilla, nutmeg, and salt. Blend for about 30 seconds, until all combined.

  3. Pour eggnog into a large pyrex dish (1.75 quart). Place pyrex dish on top of trivet. Water should come up about halfway on the sides. Whisk eggnog frequently while water comes back up to a boil.

  4. Once the eggnog reaches 150 degrees, switch Instant Pot to “keep warm” setting. Continue mixing frequently until the eggnog reaches 160 degrees. Then transfer to an airtight container and chill overnight.

Recipe Notes

If you prefer a boozy eggnog, add 1 cup of bourbon and mix well just before chilling overnight. DO NOT heat the alcohol up or it will lose all its goodness!

Nutrition Facts
Instant Pot Eggnog
Amount Per Serving
Calories 253 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 169mg 56%
Sodium 144mg 6%
Potassium 148mg 4%
Total Carbohydrates 20g 7%
Sugars 19g
Protein 6g 12%
Vitamin A 14.3%
Vitamin C 0.2%
Calcium 10.7%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Eggnog | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Drink Gluten-Free Instant Pot Recipes

Pumpkin Spice Coffee Creamer in the Instant Pot

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Pumpkin Spice Coffee Creamer in the Instant Pot

This Pumpkin Spice Coffee Creamer is as delicious as store-bought creamer, but with natural ingredients. It’s surprisingly easy to make. Best of all, you can customize the sweetness level, or even make it sugar-free, to fit your own tastes!

 

Why not use store bought creamer?

Store-bought pumpkin spice coffee creamer tastes great, but the list of ingredients gives me pause. Water and sugar top the list, followed by vegetable oil and a list of artificial ingredients. Where’s the actual cream in the creamer? It states that it “Contains 2% or less of: Sodium Caseinate: A Milk Derivative”, which I guess is as close as it gets.

And, once I realized how easy it is to make your own pumpkin spice coffee creamer, especially if you use an Instant Pot, I knew I’d never go back to store-bought.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Instant Pot or Stove Top

You’ll find instructions on how to make this creamer in both the Instant Pot and on the stove top. I personally prefer the Instant Pot method. It’s faster and the milk seems to heat more evenly in the Instant Pot. Both methods will yield very similar results, though the milk didn’t reduce quite as much when I made the stove-top version.

 

Can I Make This Sugar-Free?

Yes, this recipe can easily be made sugar-free. Simply leave the sugar out. When the creamer is finished you can either add your favorite sugar-free sweetener to the entire container of creamer, or leave the creamer unsweetened. And instead, add the desired amount of sugar-free sweetener directly to your coffee cup when you add the pumpkin spice creamer.

 

The Process

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Add sugar to Instant Pot.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Then add milk, giving it a whisk to combine.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Press Sauté, making sure it’s set to Normal. Then, set a timer for 15 minutes.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Whisk often as sugar begins to dissolve and milk mixture begins to heat. Once milk begins to simmer, stop whisking.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

The milk will rapidly simmer. Allow to do so undisturbed for the remainder of the 15 minutes. When timer sounds, the milk mixture should look something like this. Immediately remove inner pot from the Instant Pot (careful, it will be hot). Skim off and discard any foam on top (there may be none), then pour milk mixture into a large bowl.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Quickly wash out inner pot, dry and return it back into the Instant Pot. Set to “Keep Warm”.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Add remaining cup of milk, pumpkin, vanilla and pumpkin pie spice to Instant Pot.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Whisk, then heat for 2 to 5 minutes, until milk is heated through and the mixture is well combined.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Place a fine mesh strainer, or use a colander lined in cheesecloth, over the bowl containing the sugar and milk mixture. Then, pour the pumpkin mixture through the strainer. This will remove some of the pumpkin and pumpkin spice sediment. This step is optional.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Whisk pumpkin mixture and milk mixture together in bowl, then pour into air tight container, such as a quart size mason jar. It will make roughly 3/4 quarts, or 3 cups. Store in refrigerator and shake well before using.

 

And this is the AMAZING Result…

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

 

★ Did you make this Pumpkin Spice Coffee Creamer?

Please give it a star rating below!★

Pumpkin Spice Coffee Creamer in the Instant Pot

Skip the artificial ingredients in store-bought creamer with this homemade Pumpkin Spice Coffee Creamer, made in the Instant Pot! Stove top instructions also included.

Course Drinks
Keyword coffee creamer, pumpkin spice
Prep Time 2 minutes
Cook Time 17 minutes
Total Time 19 minutes
Servings 48 TBSP
Calories 30 kcal
Author The Foodie Eats

Ingredients

  • 4 cups whole milk divided
  • 1 cup sugar
  • 1/4 cup pumpkin purée
  • 2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice

Instructions

To make in the Instant Pot:

  1. Combine 1 cup of sugar and 3 cups of milk in Instant Pot. Turn on sauté feature, set to "normal".
  2. Sauté for 15 minutes, whisking occasionally as the milk warms and sugar dissolves. Once milk begins to simmer, stop stirring and allow to continue to rapidly simmer undisturbed for remainder of the 15 minutes.

  3. Carefully remove inner pot from Instant Pot. Skim off and discard any foam (there may be none), and pour milk/sugar mixture into a large bowl to cool. Wash pot, dry, and return to Instant Pot.

  4. Add remaining cup of milk, pumpkin, vanilla, and pumpkin pie spice to pot and turn on Keep Warm setting.

  5. Whisk, then heat for 2 to 5 minutes, until milk is heated through and the mixture is well combined.

  6. Place a fine mesh strainer, or use a colander lined in cheesecloth, over the bowl containing the sugar/milk mixture. Then, pour the pumpkin mixture through the strainer to remove some of the pumpkin and pumpkin spice sediment (optional step). Whisk to combine milk mixture and pumpkin mixture. Store in an air tight container, such as a quart sized mason jar, in the fridge.

To make on the stove top:

  1. Combine 1 cup of sugar and 3 cups of milk in a sauce pan over medium low heat, whisking often until milk is warm and sugar is dissolved. 

  2. Once sugar is dissolved, bring to rapid simmer over medium heat. Once milk begins to simmer, stop whisking and allow to simmer for 20 to 30 minutes (until reduced to 2 cups) undisturbed.

  3. Remove from heat. Skim off any foam that has accumulated on the top and discard. Then, pour milk and sugar mixture into a large bowl.

  4. In a small saucepan, combine remaining cup of milk, pumpkin puree, vanilla extract and pumpkin pie spice over medium low heat, whisking occasionally.

  5. Heat pumpkin mixture until warmed through, then pour through a fine mesh strainer to remove some of the pumpkin and spice sediment (optional step) and combine with milk and sugar mixture. Store in an air tight container, such as a quart sized mason jar, in the fridge.

Recipe Notes

This creamer is very sweet as is, but if you prefer a sweeter creamer, add maple syrup to the finished product until desired level of sweetness is achieved.

Makes approximately 3/4 quarts, though may make more or less depending on how much the sugar and milk mixture reduces while cooking. 

To make sugar-free creamer, simply leave the sugar out and follow all other instructions. Then, add sugar-free sweetener of choice to finished product.

Nutrition Facts
Pumpkin Spice Coffee Creamer in the Instant Pot
Amount Per Serving
Calories 30
% Daily Value*
Cholesterol 2mg 1%
Sodium 8mg 0%
Potassium 30mg 1%
Total Carbohydrates 5g 2%
Sugars 5g
Vitamin A 4.6%
Vitamin C 0.1%
Calcium 2.5%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Drink Recipes

Fresh Grapefruit Margaritas

Grapefruit Margarita | The Foodie Eats

Fresh Grapefruit Margaritas

Who doesn’t love a good Margarita? This past Cinco de Mayo, I wanted to be festive and enjoy a refreshing cocktail, but I wasn’t in the mood for the regular sweet Margaritas. So, I decided to get creative. This grapefruit Margarita recipe was the result. It is perfectly sour, a little sweet, and as salty as you like.

Traditional Margaritas vs. Our Grapefruit Margarita

While nobody knows who originally invented the Margarita, we do know that a Margarita is traditionally a combination of tequila, orange liqueur (triple sec), and lime juice with equal parts orange liqueur and lime juice. We brightened things up by reducing the amount of lime juice, and adding additional grapefruit juice. The result is a refreshing, mildly sweet, and slightly sour cocktail, perfect for a summertime happy hour.

And as Always… Please Pin & Share the Love!

Grapefruit Margarita with Grapefruit Wedge | The Foodie Eats

★ Did you make this recipe? Please give it a star rating below!

Grapefruit Margarita | The Foodie Eats
5 from 2 votes
Print

Grapefruit Margarita

A refreshing twist on the classic margarita.

Course Drinks
Cuisine American, Mexican
Prep Time 3 minutes
Total Time 3 minutes
Servings 1
Calories 267 kcal

Ingredients

  • 2 oz. silver tequila
  • 1 oz. triple sec
  • 1/2 oz. sweetened lime juice (1 Tbsp.)
  • 3 oz. ruby red grapefruit juice
  • kosher salt

Instructions

For salted rim:

  1. Pour a little sweetened lime juice onto a small plate. Then pour some salt on another small plate. Take an empty glass and dip into lime juice. Gently shake off excess, then dip into salt. Again, gently shake off any excess. Fill glass with ice.

For drink:

  1. In a separate container - combine tequila, triple sec, ½ oz. of lime juice, and grapefruit. Shake well.
  2. Pour over ice, garnish with lime and grapefruit slices and enjoy!

Nutrition Facts
Grapefruit Margarita
Amount Per Serving
Calories 267
% Daily Value*
Sodium 4mg 0%
Potassium 137mg 4%
Total Carbohydrates 20g 7%
Sugars 20g
Vitamin C 27.7%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.