Making Instant Pot Eggnog couldn’t be easier and tastes so delicious you will never go back to the carton variety! This is a six ingredient homemade recipe that is fool-proof.
I love that you can practically make just about anything in an instant pot if you know how to use the various settings! It’s seriously the most ingenious all-in-one kitchen appliance. I kick myself time and time again for not embracing it earlier!
👩🍳 Why This Recipe Works
- Just Six Ingredients – This is not overly complex and you probably already have most of these in your kitchen.
- Great for Serving a Crowd – Everyone loves this drink. If you have had mixed reviews on the store bought varieties, give this a shot. It is a whole new experience, and your guests will be asking for the recipe.
🥚 Ingredients
- Heavy cream
- Eggs
- Sugar
- Milk
- Nutmeg
- Vanilla
🍽️ Instructions
This is such an easy recipe that you will be able to make it in just a few minutes for a party. My husband suggested that if you were going to a party, you could bring everything with you and whip it up when you arrive. That would work beautifully.
Step One: Set the trivet on the bottom of the Instant Pot and pour in five cups of water. Turn it on to sauté and bring the water to a boil.
Step Two: While the water is boiling, crack six eggs into your blender and whip them. Any old blender works here. Pour the remaining ingredients into the blender and mix well.
Step Three: Once the water in the Instant Pot comes to boil, place the 1.5 quart Pyrex bowl into the Instant Pot on the trivet.
The water will come up around about ⅓ – ½ of the bowl. Pour the egg mixture in.
Note: Pyrex can handle being immersed into the boiling water. Don’t try this with any old glass bowl. It might very well crack on you. Also, the 1.5 quart pyrex bowl fits inside the Instant Pot with about ¼” to spare. It is a tight fit! I just served the eggnog hot by ladling it out of the Pyrex.
Step Four: Attach a candy thermometer and gently stir it with a whisk as you don’t want anything to clump or settle. Once it reaches 160 degrees, you are ready to serve.
📌 Meal Prep Tips
- Prep the Instant Pot so all you have to do the next day is to press the sauté button and allow the water to come to boil.
- Prep the eggnog mixture either by pre-measuring out the ingredients and putting them in the fridge until you are ready to blend or making the entire batch and keep it sealed in the refrigerator in the blender jar. When you are ready, re-attach it to the blender and give it a couple of zaps and pour into the Instant Pot.
These steps will save you time when you are hosting a party or event and want to pay attention to family and friends! This recipe has easily become my go-to way of making homemade eggnog.
🍴 Expert Tips
As I noted above, the biggest tip for this recipe is to make sure you use glass that is safe for cooking like Pyrex. Please don’t use a generic brand as you never know what it will do under high heat.
Add a bit of cinnamon to your mix for added spice!
There is always something to do to prepare food ahead of time!
🥄 How to Serve
Serve eggnog hot or cold. Your choice! Both ways are correct! I prefer it nice and warm. Add a little bit of booze to it if you would like. That definitely will warm you up!
If you are going to serve it with alcohol, pour one cup of eggnog with ½ tbsp of dark rum. You can also use bourbon or cognac. Mix it up and try out what you like!
Since it’s the holidays, make sure to top it with some whipped topping, and a dash of nutmeg or cinnamon as well!
Go ahead, we give you permission!
🥛Recipe FAQs
This will typically will last 2-3 days in the refrigerator when stored properly. Store bought varieties last longer as it has other ingredients to preserve the mixture.
Eggnog is a warm spice creamy drink. It is like having a pumpkin spice drink but in a creamy texture. The nutmeg and cinnamon stand out.
Most authentic old recipes do use raw eggs. But, other recipes do not. To serve safely, make sure the temperature reaches 160 degrees.
Recipes made with raw eggs risk salmonella if not prepared properly. That is the reason to make sure that the temperature of the eggnog reaches 160 degrees.
If you store this in the fridge, look for a lumpy consistency or a sour smell. Spoon University wrote a great article that goes into more detail. They suggest to keep homemade eggnog for just 2-3 days.
🍋 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Instant Pot Eggnog
Equipment
Ingredients
- 6 large Eggs
- ⅔ cup Sugar
- 2 cup Whole Milk
- 1 cup Heavy Cream
- ½ tsp Pure Vanilla
- ½ tsp Nutmeg
Instructions
- Place trivet in the instant pot, along with five cups of water.
- Turn on sauté setting and bring to a boil.
- Mix eggs in blender until they are fully mixed. It will take about 15 seconds. Add sugar and blend until combined.
- Finally, add milk, cream, vanilla, nutmeg, and salt and mix for about 30 seconds.
- Pour eggnog into a 1.5 quart Pyrex dish.
- Place Pyrex dish on top of trivet in the hot water in the Instant Pot.
- Water should come up about halfway on the sides.
- Whisk the 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.
- Transfer to an airtight container and chill overnight or serve hot by ladling from the Pyrex.
Notes
Nutrition
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