Instant Pot Eggnog
User Reviews
5
Instant Pot Eggnog
Description
The Instant Pot Eggnog blends eggs, sugar, heavy cream, and milk whisked together and gently cooked in an Instant Pot until thickened to a safe temperature. This custard-style preparation ensures the egg mixture is cooked through while retaining a creamy texture. Warm spices including cinnamon, nutmeg, and ground cloves are stirred in after cooking to infuse the classic eggnog flavors. The recipe offers two cooking methods: direct sauté mode with frequent whisking until simmering, and a pot-in-pot method with precise temperature control to reach recommended food-safe temperatures of 150°F to 160°F.
Once cooked, the eggnog is chilled before serving to allow flavors to meld and the beverage to thicken further. It's traditionally served cold and can be enjoyed during holiday gatherings or as a seasonal treat. The recipe advises using room temperature eggs to improve custard consistency and recommends allowing the eggnog at least three hours of refrigeration before serving.
Using an instant-read thermometer helps ensure the eggnog reaches the safe temperature of 160°F for consumption. This preparation balances safety with the rich, spiced flavor characteristic of classic eggnog.
Ingredients
- 5 egg
- 1 cup sugar
- 3/4 cup heavy cream
- 4 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground nutmeg
Instructions
How To Make Instant Pot Eggnog
- Whisk the eggs, sugar, heavy cream, and milk until incorporated.
- Pour into Instant Pot and set to sauté mode.
- Whisk frequently until the custard begins to simmer and has thickened.
- Turn off the heat and stir in the cloves, nutmeg, and cinnamon.
- Refrigerate until ready to serve.
How To Make Instant Pot Eggnog Pot-in-Pot Method
- Pour 5-6 cups of water into your Instant Pot and place the trivet in the water.
- Set to sauté and bring the water to a boil. Place a pan or a glass bowl on top of the trivet in your Instant Pot and pour in your eggnog mixture.
- Whisk the mixture until the temperature reaches 150F / 65C.
- Switch the Instant Pot to the warm setting, and continue to whisk until it reaches 160F / 71C.
- Stir in the flavorings and then refrigerate until you are ready to serve.
Notes
- Use room temperature eggs to help the custard set more smoothly.
- Prepare the eggnog ahead and refrigerate for at least three hours to develop flavor and chill properly.
- Use a digital instant-read thermometer to ensure the eggnog reaches 160°F for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 145mg | 48% |
| Sodium | 100mg | 4% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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