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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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!
Would you have any idea how to make boiled custard in the instant pot?
Not currently. I did a Google search and there are a few recipes online already.
You would do it the same way borrowed custard is eggnog without all the spices
Why not just use the yogurt pasteurize setting?
Because these are eggs and just milk, they scramble slightly. I tried it. Good thought though!
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.
Fahrenheit. Obviously we're not talking 160 degrees Celsius.
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!
I'm sure it could, I don't see why not. But I haven't tried that.
It can. Except I do it in my Vitamix. ;)~
how do you make it in your vitamix?
Sorry, I don't have a Vitamix, so I cannot advise on this.
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.
How long does it last in the fridge ??
3 days. One week if you add alcohol.
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.
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.
Delicious and so easy!
I agree completely! Thanks for giving it a try.
Most delicious egg nog I’ve ever tasted. Thank you!
Glad you enjoyed it!
Fantasic! I could drink this all by myself! Seriously, I could!
Could this recipe be done in an Ace Blender?
I don't see why not. 🙂
It sounds like you are taking away the heat when it reaches 160F. Is that correct, or does it need to hold there for a few minutes to be pasteurized? I love homemade eggnog! When I was a kid I had the coolest teenage babysitter who introduced me to homemade eggnog - oh! And it was chocolate!!!
It just needs to reach 160F. You do not need to hold it there. Here are some sources for more information:
"If using regular eggs that have not been pasteurized use a recipe in which you cook the egg mixture to 160 F. At 160, the egg mixture thickens enough to coat a spoon. Follow the recipe carefully. Refrigerate it at once."
"To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe."
Once the temp reaches 150* do you put the lid on it while in the keep warm mode till it reaches 160*. Also, you mentioned Sous vide for cooking a steak, if I wanted to try to cook a steak that way, can you tell me the steps you took? Do you bring water to a boil first and then set it to keep warm? What should the temp of the water be for adding the steak, and do you put it in a bag or what?
No lid. Unfortunately the steak did not turn out well, so I have no yet perfected that method enough to share tips.
The metric system is also used here in Canada! A long time now,
Yes, the US is one of only 3 countries that doesn't use the metric system. My comment above was more of a reference to how hot 160C would be. That's 320F, nearly 100 degrees hotter than the temperature at which water boils. 🙂 However, I have updated the recipe to note Fahrenheit to avoid further confusion.
I am so excited to try this! My family loves eggnog and I’m going to put it in nice jars as part of their Christmas gifts! Anyway, I was just wondering what size instant pot you used with the 1.75 qt Pyrex? I have an 8qt and 6qt instant pot. Thanks!!
We used a 6qt. 🙂
Did you use egg yolks or the whole egg? Other recipes I've looked at only use egg yolk...
Ty for the quick response I'm going to try it tonight
At this point i am very frustrated. I have followed your instructions to the best of my ability and for some reason the 'keep warm' setting does not continue to heat the eggnog to 160 degrees Fahrenheit.
Hi Reese. Did you keep the IP on sauté until it reached 150 degrees before switching to keep warm? If you did, and the eggnog still did not rise to 160 on keep warm, try switching to sauté on low. Once the temp begins to rise to 155, switch back to keep warm to prevent overheating. If the temp begins to drop again, continue switching to sauté as needed.
I made this for a dear friend who is fighting cancer. She had lost her appetite and a ton of weight and needed something with calories that tasted decent. We found it was just as good with less sugar (something to avoid when dealing with cancer). I'm making it again today and thought I would add a confident 5-star rating. Cheers!
Please would you try to create an eggnog yogurt? Shoot me an email to let me know!
At this time we don't have plans to develop a yogurt, but if anything changes we will let you know.
These were easy to follow instructions and a delicious recipe. Making my own eggnog allows me to use organic ingredients, so this was a home run for me. Extra nutmeg and a little rum made for an absolutely delicious New Year drink. Thank you for sharing this delicious recipe.
Best. Eggnog. EVER!!!
Good detailed instructions! I made eggnog years ago in my Home Economics class and loved it! The stuff you buy at the store is too thick and not as flavorful. This is so good and so easy! So very happy to have a recipe that uses the whole egg! Perfect! The first thing I cooked in my new instant pot and I am impressed!!
My husband loves it and says it's much better than store bought. Not too hard to make and instructions were spot on.
Wow! I have been making this exact recipe for years. However, I did it over the stovetop.
I found your recipe for Instant Pot and it saved an amazing amount of time and effort -- and it tasted exactly the same.
Thank you so much!
Is it possible to double, or even triple the recipe? We have large parties this time of year. It would be great if I could make larger amounts.
I think in order to do larger batches you would need to use a large double boiler. Which is essentially what this method is.
Do you think I can substitute all the dairy products for vegan? Such as milk and heavy cream non dairy substitutes?
I don't think the milk alternatives will respond the same way.