This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Whether you like your eggnog hot or cold, this easy “no cook” recipe should do the trick! Instead of whisking a custard on the stovetop and risking lumps, I prefer to heat the liquid and just buzz it all up in the blender, letting residual heat take care of cooking the eggs. So easy! THM S, low carb, sugar free
I was initially going for a family-size hot eggnog recipe, but when chilling leftovers I was pleasantly surprised that the texture of the cold eggnog was perfect as well! I thought it was going to set up too thick, more like a pudding, but it was great. Just like I remember storebought eggnog…on the very few occasions that I’ve drunk it. I’m not really a fan….
Growing up, eggnog was a big deal on Christmas Eve, but not just any eggnog. Ours was basically an eggnog milkshake, with vanilla ice cream, raw eggs, brown sugar, and the requisite nutmeg. We usually used some strong Mexican vanilla instead of rum flavoring, and to this day I’m not a fan of rum. (The flavoring, not the real thing. Who are we kidding? I’ve never tasted real rum; Mennonites don’t drink. XD) Maple extract works well too, if you, like me, don’t do rum.
If you want to give frozen eggnog a try, THIS RECIPE uses storebought sugar free vanilla ice cream, and THIS RECIPE is basically a homemade soft serve eggnog ice cream that tastes like our old family favorite eggnog (especially if you let it melt a little).
I don’t think a Thomas could ever give up frozen eggnog on Christmas Eve, but this classic eggnog might just be a contender. I love the frothiness right when it comes out of the blender.
Looking for a single serve eggnog recipe?
Classic Eggnog :: Hot or Cold
- Total Time: 15 minutes
- Yield: 6 servings
Description
Whether you like your eggnog hot or cold, this easy “no cook” recipe should do the trick! Instead of whisking a custard on the stovetop and risking lumps, I prefer to heat the liquid and just buzz it all up in the blender, letting residual heat take care of cooking the eggs. So easy! THM S, low carb, sugar free
Ingredients
- 2 cups unsweetened almond milk
- 2 cups half and half
- 3 eggs
- 2 tablespoons THM Super Sweet Blend
- 1 tablespoon salted butter
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- Rum extract to taste (I don’t love it, so I use a splash of maple extract instead)
Instructions
Heat almond milk and half and half until boiling in microwave or on stovetop. Have all other ingredients ready and waiting in a blender.
Add the hot liquids and blend carefully on low speed at first (immediately, so the eggs don’t scramble) – venting the blender to prevent pressure buildup and covering it with a towel to avoid splashing hot liquids. (You can carefully increase the speed as the blender is running.) The heat from the near-boiling liquid will cook the eggs.
Blend until frothy. Taste and adjust sweetness and flavors as desired. Serve hot, or chill in the fridge and serve cold.
Notes
Just like my single serve hot eggnog recipe, the heat from liquid right off the boil should be enough to bring the eggs to a safe temperature. (I grew up drinking eggnog made with raw eggs, but for those of you who need to be careful.) Make the sure the liquids are fully boiling before adding them. You can use an instant read thermometer to temp it and make sure it reaches 160*F. If it doesn’t you can always bring it up to temp in a pan on the stovetop, whisking constantly to avoid lumps. Do not boil! Cooking the eggnog further may change the texture (making the eggnog thicker as the xanthan gum gets activated further) and taste (more eggy).
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Hot Drinks
- Method: Blended
- Cuisine: THM S, low carb, sugar free
Leave a Reply