Instant Pot Eggnog

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Spread the Christmas cheer (and the whiskey) with this incredibly simple Instant Pot Eggnog recipe. This easy eggnog recipe is perfect for spiked eggnog belly warmers on cold winter nights.

Hands up if you fist-pump in the grocery store every fall whenever the eggnog hits the shelves!

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I actually don’t. No lie, I like the idea of nog. I like the flavour of nog. I just hate the weirdly yellow tinge and strange smell of commercially made nog.

This year, I decided I was going to conquer the nog. Get in touch with my inner noggie. I whipped up a few different batches of nog, and this one is by far my favourite. It passed the Kevy test. My dad says it’s great.

Survey says homemade nog is the best eggnog.

This recipe is dedicated to Christmas cheer.

Instant pot eggnog in a glass topped with whipped cream and sprinkled with nutmeg.

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Homemade Eggnog Ingredients:

  • eggs
  • sugar
  • spices
  • milk
  • heavy cream
  • bourbon (optional – but recommended!)

How to Make Eggnog:

  1. Prepare your double boiler and ice bath.
  2. Whisk the eggs well, then add sugar and spices. It’s really important to whisk well after the spices and sugar have been added – this will reduce the clumping big time!
  3. Whisk in the heavy cream and milk.
  4. Place your bowl on top of the Instant Pot, and heat the eggnog mixture.
  5. Monitor the temperature with a candy thermometer.
  6. Once the eggnog has reached temperature, remove the bowl from the double boiler, and place the bowl in the ice bath.
  7. Once the eggnog has cooled a bit, whisk in the bourbon into it and transfer the eggnog to mason jars, or an airtight container.
  8. Place the eggnog in the fridge until chilled completely through.
  9. Use as regular eggnog!
Overhead look at the whipping cream on top of the homemade eggnog.

RAW EGGS?! Is It Safe?

Yes! This recipe IS safe for everyone to drink (minus the kids if you add bourbon).

According to Incredibleegg.org, egg products that are made of whole, uncooked eggs can be pasteurized by bringing them to 140f and keeping them at 140f for 3.5 minutes. Bringing foods to 160f will instantly kill almost any bacteria, and diluting eggs with liquid and sugar allows us to bring the egg mixture to 160f.

A glass filled with whipping cream and sprinkled with nutmeg.

How To Make Spiked Eggnog Drinks

One of the best parts of Christmas holidays is spreading the Christmas cheer. By cheer I definitely mean alcohol.

Here’s how I make my alcohol friendly eggnog drinks:

  1. Double old fashioned glass.
  2. Lots of ice.
  3. 1.5-2 oz whiskey (or rum) (or bourbon).
  4. Eggnog.
  5. Whipping cream.
  6. Sprinkle with nutmeg.

Don’t drink?

No biggie! Make the spiked eggnog recipe and skip the belly warmer. It’s still delicious, and who doesn’t love whipping cream on top of a drink?

Why Use The Instant Pot?

The operating temperature of the Instant Pot on saute normal is 160-172f – the perfect temp for eggnog!

Can I make Eggnog On The Stove?

Yes! Follow the same procedure with the double boiler – but you’ll have to be conscious of the temperature of your burner and the temp of the eggnog! We want thik liquid, not scrambled eggs! haha

overhead view of whipped cream topped instant pot eggnog.

Like Instant Pot Drink Recipes?

Got Leftovers?

If you’ve made too much nog and you need to use some up I highly suggest baking a loaf of Eggnog Bread!

Eggnog bread drizzled with eggnog glaze.

If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Instant Pot Egg Nog

Allyson Letal
Instant Pot Eggnog recipe. This eggnog recipe is suitable for stovetop and instant pot pressure cookers alike. Make your Christmas drinks shine bright with this amazing homemade eggnog
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Drinks
Cuisine American
Servings 4 cups
Calories 486 kcal

Ingredients
  

  • 4 large eggs
  • ½ cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon nutmeg
  • 3 oz bourbon

Instructions
 

  • Add 6 cups of water to the liner of your Instant Pot. Place an aluminum bowl overtop of your Instant Pot as a double boiler – ensuring the bowl extends above the liner of the pot. Remove bowl.
  • Set up an ice bath to place your bowl into once the eggnog reaches temperature.
  • Whisk 4 large eggs together, then add in ½ cup sugar and 1 teaspoon nutmeg. Whisk these really well, this will prevent clumps!
  • Whisk in the 2 cups whole milk and 1 cup heavy cream.
  • Place the bowl back on top of your Instant Pot, and turn on the Instant Pot to saute normal.
  • Place a thermometer in the bowl of eggnog.
  • Whisk the eggnog nearly constantly while it’s in the double boiler stage. It will heat rapidly once the temperature starts to climb.
  • Remove the bowl of eggnog from the Instant Pot and place it into the prepared ice bath once the temperature of the eggnog reaches 160f.
  • Once the eggnog has chilled a bit, add 3 oz bourbon and give it a good whisk, and transfer the eggnog to mason jars or another airtight container to chill completely in the fridge.
  • Once chilled, use as you would regular eggnog!

Video

Notes

This homemade eggnog will keep in the fridge 3-4 days, and 7 days if you add alcohol.

Nutrition

Serving: 1cupCalories: 486kcalCarbohydrates: 33gProtein: 11gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 246mgSodium: 125mgPotassium: 303mgFiber: 0.1gSugar: 33gVitamin A: 1310IUVitamin C: 0.4mgCalcium: 215mgIron: 1mg
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