This Instant Pot eggnog recipe is exactly what you want it to be: safe, delicious, and easy. Then add a cup of bourbon and make it truly special.
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.
Why This Recipe Works
- This recipe uses the "keep warm" function on the Instant Pot, which is 160 degrees Fahrenheit- the food safe temperature for pasteurizing eggnog. And, the even and consistent heat of the Instant Pot is perfect for this step.
- The water bath protects the eggnog from hotspots that could otherwise cause the egg to scramble.
And this is the AMAZING Result…
Can I use the yogurt pasteurize setting? No. We tried it and the eggs scrambled slightly.
How long does it keep in the fridge? 3 days. One week if you add alcohol.
★ Did you make this Instant Pot Eggnog? Please give it a star rating below! ★
Instant Pot Eggnog
- 6 eggs
- ⅔ cup sugar
- 2 cup whole milk
- 1 cup heavy cream
- ½ tsp. vanilla extract
- ½ tsp. nutmeg
- ¼ tsp. salt
- Place trivet in pot, along with 5 cups of water. Turn on sauté setting and bring to a boil.
- Add eggs to the 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. Pulse 10 times (for about 30 seconds) until all are combined.
- Pour eggnog into a large pyrex dish (1.75 quarts). Place the pyrex dish on top of the trivet. Water should come up about halfway on the sides. Whisk eggnog frequently while the water comes back up to a boil.
- Once the eggnog reaches 150ºF degrees, switch Instant Pot to the “keep warm” setting. Continue frequently mixing until the eggnog reaches 160ºF degrees. Then transfer to an airtight container and chill overnight.
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