Instant Pot Egg Nog
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
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!
Notes
This homemade eggnog will keep in the fridge 3-4 days, and 7 days if you add alcohol.
