:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/LokrAzfUJ5jc58erA2nb/9a8d9f6f03e869cf3e2f459f705a75.jpg "Blender Eggnog")
Blender Eggnog
Instead of whisking the ingredients by hand or hauling out the heavy stand mixer, let the blender do all the work in this easy eggnog recipe. Blend eggs, egg yolks, and sugar together until the sugar has dissolved, then add milk, rum, and bourbon. Finish by blending in heavy cream, and then let the eggnog chill in the refrigerator for an hour so the flavors come together. Serve with ice and freshly grated nutmeg on top.
Ingredients
- 2 large eggs
- 2 large egg yolks
- 1⁄3 Cup crystal sugar
- 11⁄3 Cup whole milk
- 1⁄3 Cup Aged rum
- 1⁄3 Cup bourbon
- 2⁄3 Cup heavy cream
- ice cream
- whole nutmeg for grating
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Directions
Place the eggs and egg yolks in a blender and blend on the lowest speed until broken up. With the blender running, slowly add the sugar and blend until completely incorporated and the mixture has lightened in color, about 30 seconds.
Slowly pour in the milk, rum, and bourbon and continue blending until combined, about 1 minute total. Slowly add the cream and continue blending until frothy and combined, about 1 minute total.
Refrigerate in the blender pitcher for at least 1 hour and up to 4 hours. Just before serving, briefly blend on low speed to aerate and recombine. Serve over ice, topped with freshly grated nutmeg.
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