I’ve been sitting on this recipe for awhile…a year to be exact! I really wanted to make sure this recipe was EVERYTHING you all have hoped for. Yes, it’s that serious to me. LOL I had a group of taste testers try out my Quick Blender Eggnog and my 2 Eggnog Cocktails and they all raved about it so I finally felt like it was time to share the recipes with y’all. =)
This Quick Blender Eggnog will transport you back to the memories of your childhood where your grandpa made fresh eggnog to “help” him wrap Christmas presents and told you that you could only take a small swig of it, don’t go grabbing a full glass because you aren’t of legal drinking age. This isn’t my experience, but it’s the experience of my father that he so kindly shared with us as we all sat around sipping on my eggnog.
My Eggnog Memories
I really wish I had a similar memory, but my granddaddy died when I was a child and I also can’t recall tasting any of my papa’s kitchen creations. To be perfectly honest, I really didn’t like eggnog as a growing adolescent, it’s super thick and lacked the flavor of fall spices. Let’s not even discuss all of the additives and preservatives! Yuck. The stuff in the carton doesn’t compare AT ALL to fresh homemade eggnog! The only store-bought eggnog that I would drink maybe 4 ounces of as a child was from Braums, yes the famous fast food burger restaurant in North Texas and Oklahoma. I can remember going to visit my grandma in Oklahoma and she would always make sure she had a carton from Braums in the fridge because my parents loved it so much! Speaking of my grandma today is her birthday and she would have been turning 77. Besides my mother, she is the person I miss the most. They get to spend time together eternally and that brings a smile to my face. I saw my grandma literally give someone the clothes off her back. She was such a special lady and I’m going to sip this eggnog and celebrate her today!
Tips for my Quick Blender Eggnog
You can easily make this two to three days in advance before serving it to your guests. It tastes better as it ripens in the fridge and can keep for a few weeks thanks to the alcohol.
Speaking of the alcohol, it acts as a preservative. I know you are probably thinking that it’s not safe to drink raw eggs if we aren’t supposed to eat raw eggs. No worries because studies have proven that bacteria can’t survive in alcohol, including the pesky salmonella.
This recipe can be easily doubled so you can serve a small crowd. Especially if you plan on making the Ginger Cinnamon Whiskey Eggnog Cocktail and Orange Pumpkin Spice Eggnog Cocktail you will want to double the eggnog recipe.
I’m going to close this post out and go make some more eggnog to get me through the weekend. I really hope you all enjoy Christmas with your loved ones this weekend. Cherish the time you are spending with them and create memories to last you a lifetime. I’m really missing my mom right now, but I am grateful I have a lot of memories to lean on right now. If you are missing loved ones this holiday season, please reflect on the memories and share some of those memories with a loved one. It feels so much better to talk out loud about the person you are missing! Praying for you all! Please stay safe, no drinking and driving.
Anyway, if you like this post, please share it with your friends and family by using the share buttons at the top, side, or bottom of this post. Don’t forget to Pin or Yum this recipe to save it to your recipe archives. As always, share pics of you and your family enjoying this eggnog and tag me on social media. If you aren’t following me yet, then really what are you doing with your life?! LOL Here are my links: Bloglovin’,Facebook, Instagram, Twitter and Snapchat to stay up-to-date. Also, please subscribe to my YouTube channel because I will be adding more recipe and chat videos!
Tools used in this recipe:
- 4 organic brown eggs
- ½ - ¾ cup organic cane sugar
- 1 ½ cups organic whole milk
- 1 cup organic heavy cream
- ½ teaspoon organic ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons organic vanilla extract
- 1/3 cup gold rum
- Add eggs to a blender and blend on medium speed for 30 seconds.
- Add organic cane sugar to the blender and blend on medium speed for 20 seconds.
- Now, add the milk, heavy cream, cinnamon, nutmeg, vanilla extract, and rum to the blender and blend on medium speed for 10-15 seconds.
Transfer the eggnog to an airtight pitcher and refrigerate for a day to allow the flavors time to ripen.
- Before serving, shake the container a few times, then pour it into a glass, spoon the foam on top and sprinkle a little cinnamon on top.
Notes: This recipe is adapted from, The Chunky Chef.
- Ice cubes
- 1/2 cup eggnog
- 1/8 teaspoon organic ground ginger
- dash organic ground cinnamon
- 1 jigger whiskey
- 1 jigger cinnamon whiskey (I used Fireball)
To a cocktail shaker, add ice cubes, then add the eggnog, ginger, cinnamon, whiskey and cinnamon whiskey. Give it a few good shakes and strain it into a double old-fashioned glass or a stemless wine glass. Garnish with a sprinkle of cinnamon on top, if desired.
- Ice cubes
- 1/2 cup eggnog
- 1 jigger Captain Morgan Jack-o-Blast Pumpkin Spiced Rum
- 1/2 jigger Grand Marnier
To a cocktail shaker, add ice cubes, then the eggnog, pumpkin spiced rum, and Grand Marnier. Give it a few good shakes and strain it into a double old-fashioned glass or stemless wine glass. Garnish with a sprinkle of pumpkin spice and orange zest, if desired.