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Instant Pot Eggnog – Perfectly Pasteurized

Instant Pot Eggnog | The Foodie Eats
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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 4 votes
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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

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18 Comments

  • Reply
    Becky
    January 30, 2018 at 9:28 pm

    I have never tried a home made eggnog before and have only had the thick eggnog they sell at the grocery store. This eggnog was light and very tasty. I will be adding this to my Christmas recipes and look forward to having it every year!

  • Reply
    Sharon Austerman
    October 13, 2018 at 3:58 pm

    Would you have any idea how to make boiled custard in the instant pot?

    • Reply
      Gary
      October 13, 2018 at 5:15 pm

      Not currently. I did a Google search and there are a few recipes online already.

  • Reply
    James Voita
    November 9, 2018 at 9:51 pm

    Why not just use the yogurt pasteurize setting?

    • Reply
      Gary
      November 11, 2018 at 9:14 am

      Because these are eggs and just milk, they scramble slightly. I tried it. Good thought though!

  • Reply
    Ellis
    November 17, 2018 at 1:22 am

    Degrees: there are 3 types of degrees. Kelvin, Celsius and Fahrenheit. In Europe for instance we always add the abbreviation of °C to the degree figure.

    • Reply
      Gary
      November 20, 2018 at 11:44 am

      Fahrenheit. Obviously we’re not talking 160 degrees Celsius.

  • Reply
    Denise
    November 23, 2018 at 8:40 am

    Any idea if this could be made using Swerve or Splenda? We have a diabetic in the family and I’d love to make this but without the real sugar. Thank you!

    • Reply
      Gary
      November 27, 2018 at 9:42 am

      I’m sure it could, I don’t see why not. But I haven’t tried that.

    • Reply
      Nancy
      December 10, 2018 at 10:32 pm

      It can. Except I do it in my Vitamix. ;)~

  • Reply
    Rhea Thielbar
    December 3, 2018 at 9:22 pm

    Thanks for sharing your awesome recipe!! I have always been afraid of making eggnog, fearing I would mess it up and cause everyone to get sick. Your instructions are very detailed and easy to follow along. Will be trying this in the next few weeks.

  • Reply
    Stelios
    December 11, 2018 at 12:05 am

    How long does it last in the fridge ??

    • Reply
      Gary
      December 11, 2018 at 9:04 pm

      3 days. One week if you add alcohol.

  • Reply
    Holiday Treats | Instant Pot Resources
    December 13, 2018 at 9:39 pm

    […] Eggnog-The Foodie Eats […]

  • Reply
    Jan
    December 14, 2018 at 4:42 pm

    I am so looking forward to making this “the safe way”. When I was a child, my brother and I made it in the blender, no pasteurization there and yum it was good Also, store bought, no matter if it’s organic or not is still not good.
    Thank you for your experimentation and recipe results.

    • Reply
      Gary
      December 17, 2018 at 9:40 pm

      Thanks Jan! I developed this recipe so that my pregnant wife could enjoy eggnog in good conscious, so I totally understand where you’re coming from.

  • Reply
    Kari
    December 15, 2018 at 5:08 pm

    Delicious and so easy!

    • Reply
      Gary
      December 17, 2018 at 9:38 pm

      I agree completely! Thanks for giving it a try.

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