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.
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.
And this is the AMAZING Result…
★ Did you make this Instant Pot Eggnog?
Please give it a star rating below! ★
Instant Pot Eggnog
- 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
- Place trivet in pot, along with 5 cups of water. Turn on sauté setting and bring to a boil.
- 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.
- 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.
- 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.