Instant Pot Eggnog

Perfectly pasteurized eggnog made simple.

Course Drinks

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 253kcal

Author Gary White

Ingredients

6 eggs
⅔ cup sugar
2 cup whole milk
1 cup heavy cream
½ tsp. vanilla extract
½ tsp. nutmeg
¼ tsp. salt

Instructions

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.

Video

Notes

Boozy Eggnog: 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!

Can I use the yogurt pasteurize setting? No. We tried it and the eggs scrambled slightly. However, when you follow the methods in this post, the eggnog will reach 160 F, the food safe temperature for pasteurizing eggnog.

How long does it keep in the fridge? 3 days. One week if you add alcohol.

Nutrition