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–+ servings
Two glasses of eggnog topped with cinnamon sticks and spices
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Easy Eggnog (2-minute blender recipe)

This 2-minute blender recipe for easy eggnog is the richest, creamiest, best homemade eggnog you'll ever have! People rave every time I serve it at holiday gatherings and no one can believe how simple it is to make! Plus, it's refined sugar free and is loaded with healthy fats, high quality protein, and vitamins A,D, and K2!
Course Drinks
Cuisine American
Keyword eggnog
Prep Time 2 minutes
Total Time 2 minutes
Servings 2 (6 oz each)
Author Dena Norton

Ingredients

  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 4 pastured egg yolks
  • 2 tsp raw honey
  • 2 tsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 2 generous pinches ground nutmeg
  • 1 generous pinch ground cloves
  • 1 generous pinch sea salt
  • additional whipped cream for topping (optional - not pictured)

Instructions

  • Place all ingredients in a high powered blender and blend on medium speed for 15 seconds, then high speed for 30 seconds.
  • Chill until ready to serve - I chill it in the blender container so I can seat it on the base and give it a quick whirl just before pouring into glasses.
  • Serve topped with a sprinkle of ground spices and/or fresh whipped cream.

Notes

Tips for Making Easy Eggnog

  • This is a pretty versatile recipe - you can adjust the milk-to-cream ratio or the amounts of sweetener and spices to suit your tastes. 
  • You can make it ahead and store in the fridge for up to a few days. I like to store mine in the blender pitcher so I can just blend and pour!
  • I recommend chilling the mixture before serving if you have time but, if you're in a rush, you can serve it right away.
  • This is an alcohol free eggnog, but feel free to add a splash of brandy or rum if you like.
  • For an extra rich holiday touch, add some fresh whipped cream just before serving. 
  • This would be perfect as an eggnog latte - just add espresso or strong coffee.
  • It also makes an incredible ice cream mixture - just add it to your pre-chilled ice cream maker and churn according to manufacturer instructions.
  • I only recommend consuming raw eggs and dairy from sources you trust. I buy from local farms that I'm confident operate at the highest food safety standards.