Introduction: Creamy One Minute Eggnog

Picture of Creamy One Minute Eggnog

Nothing goes better with the upcoming holiday season like a glass of creamy eggnog. And nothing is better than a glass of creamy homemade eggnog. Here's how to whip up a glass of your own - and fast.

Step 1: Gather the Necessary Ingredients.

Picture of Gather the Necessary Ingredients.

This recipe is for one generous serving of eggnog. It can easily be multiplied to serve several people, without adjusting quantities. I have had success with up to a dozen servings at once, to fill a large punch bowl.

You'll need:

- 1 cup milk
- 1 large egg
- 1 tbsp. sugar
- 1/4 tsp. vanilla
- grated nutmeg, to taste
- 1 oz. alcohol of choice*, for the adult version

* Good choices include, but are not limited to: Brandy, Rum, Spiced Rum, Amaretto, Amaretto Cream, Irish Cream, etc, etc...

Step 2: Combining

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In a large measuring cup, combine all ingredients except the alcohol.

Step 3: Mixing

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Using a hand blender, blend together the eggnog. Lift the hand blender  to just below the surface of the liquid to incorporate air into the eggnog. This will result in a richer, creamier eggnog, and the volume of liquid can actually double using this technique.

This step can also be done using a standard blender or magic bullet-type machine. Simply pour the eggnog mixture into the blender receptacle and cover. Blend at a high setting to incorporate air until liquid is almost double in volume.

Step 4: Spiking

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While still blending the eggnog, pour in the alcohol. This assures that the alcohol is well-combined into the final product.

Step 5: Pouring

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Pour the frothy, delicious eggnog into tall glasses. The prettier, the better, as drinks always taste exponentially better when served in great glassware.

Step 6: Drinking

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Raise your glass and make sure to toast the holidays, your guests, and your tall glass of creamy eggnog. Then take a sip. Enjoy.

Happy Holidays!


MarineMa (author)2017-12-21

I love eggnog but I hold off til almost Christmas before buying a small container - it's too expensive and so fattening. I was craving some tonight so I made this recipe and it was delicious! I am a little squeamish about raw eggs so after I whipped the eggs with sugar, I microwaved milk just to boiling, whipped some into the egg then combined the egg with some warm milk, vanilla extract, then sprinkled nutmeg and cinnamon. It was just what I craved - and yummy!

Kris Jacobs (author)2014-11-01

Knowledge is power people. If you are afraid of raw eggs, your fear is a result of brainwashing.

I get fresh eggs from local chickens, and I store them at (horror!) room temperature. I eat them raw all the time in a variety of ways.

Educate yourself instead of living in fear:

BillB266 (author)Kris Jacobs2017-12-14

agreed 100%

BillB266 (author)2017-12-14

We like it with 1/2 and 1/2 and milk. It's very good, rich and creamy.

We also like homemade bacon infused light rum, just to make it even better.

EmilyC144 made it! (author)2017-10-28

So this came out great!! I did do a little editing and instead of one cup of milk, I did 3/4 of a cup and 1/4 up heavy cream. So good!

BillB266 (author)EmilyC1442017-12-14

We make it with 1/2 and 1/2 and milk. It's very good, rich and creamy.

Kaligirl2u (author)2017-08-27

I love this recipe. My friend has me make a gallon at a time for him. I don't cook it. It is a little thin for my taste so I add an extra egg yolk only. I don't do more then 6 servings at a time cause the extra 6 egg yolks.

blinkypoet (author)2017-04-11

Gonna try this with some rhea eggs for Easter

Yvan pelchat (author)2017-02-05

I made it but I used 2/3 milk and 1/3 cream, it makes it creamy and delicious.

GRRchef (author)2016-12-25

Loved it! Perfect for Christmas Eve or Christmas Day! But the recipe didn't tell me if I should cook it or not.

Still, pretty good!!

PaulR311 (author)GRRchef2016-12-29

You didn't tell us if you cooked it? Still alive! If you cook it, it would not be One minute eggnog. If you add alcohol, that kills the low low odds of salmonella (what I heard)!

NorunnL (author)2016-12-21

Great recipe - thanks for sharing! I love the taste of a delicious homemade eggnog - it brings back memories from the '90-es when I was an au-pair in Westchester, NY, going Christmas-caroling with the local church. It's not a common drink here in Norway, but I introduced it for a couple of friends the other night and they also loved it - we'll probably make it a tradition to drink eggnog before Christmas! :-)

ShuberW (author)2016-12-01

One comment mentions cooking. This says nothing about cooking. Is something missing?

Gio penguin (author)2016-08-06

If I wanted to serve many people, and scale up the ingredients by 24... DO YOU RECOMMEND USING AND OSTRICH EGG?!

NolanSaito_Builder (author)2016-02-04


CraftyV1 (author)2016-01-25

I made it without alcohol, and it was really good.

Trouble3 (author)2015-12-24

I made this with 1/2 Milk and 1/2 Heavy Whipping Cream. I don't care for Nutmeg so I substituted it with Cinnamon Sticks after cooking. Yes, I did slowly cook it while stirring continuously to bring it up to 160 degrees F. I have T1D, and have had Food Poisoning before, so I shall not take the risk of another Holiday ER trip.

Pilgetta (author)2015-12-24

This was delicious. I used a ginger sugar and added a little bit of double cream to thicken it up. Perfect for Christmas Eve drinks.

DanicaR2 (author)2015-12-16

Very nice! Little thin for my liking, but I'm gonna try it with cream, or maybe more egg, next time. Thanks!

DanicaR2 (author)2015-12-16

Very nice! Little thin for my liking, but I'm gonna try it with cream, or maybe more egg, next time. Thanks!

Sophia Lorenzo albini (author)2015-12-15

Basically this is a great recipe and my finishing product was great the only thing was I wish it was a little thicker I also added a tiny hint of cloves and I added 3 eggs instead of 1 it gave it a better eggnoggy taste to it but overall it was delis hours
Ps I like to drink this with a huge tub of carmalized popcorn

ChellieF (author)2015-09-29

So I love eggnog. I wait all year to buy it at Christmas. I made this with no alcohol. I did make my own vanilla though that I added and did ground cloves instead of nutmeg. Amazing. I am never buying from a store again. I need to get nutmeg to try that way but over all I think next time I would use some cream in place of milk to make it thicker. Or heat it up a bit. Beauty of recipes though.

PlummieD (author)2015-05-02

Don't got nutmeg, or any of that fancy smancy blender stuff you got. But I do have cinnamon, and a whisk. It took me only a couple of minutes of whisking like a madman to get this beautiful froth on top, and I added probably more cinnamon than I should have. But I love sweet cinnamon stuff. Overall, it tastes damn good and a bit eggnoggy. (If only I had nutmeg!)

tstevens10 (author)2015-01-07

more prizes on x-mas

sj.janice (author)2014-12-24

I just made it, I had to tweak it a bit with double sugar, double vanilla, and a little cinnamon with the nutmeg. And yes it is delicious! Merry Christmas and thanks for the recipe!

dorlene.abouhaidar (author)2014-12-18

I can't wait to try this at home tonight. Eggnog isn't that big here in Australia. But now i can have it all the time, so easy to do. Thanks.

JanieGAR (author)2014-12-16

Thank you, Thank you-!!! I'm 58 and this what my mother used to make me a few times during the holiday season. She would make the individual serving for me & it made me feel so special. Cherished Christmas Memories.

trillibyte (author)2014-12-06

Just tried this...eggnog is not such a big thing in England but it looks similar to advaacat which is egg based with brandy in it and is used to make a snowball cocktail...I must say tho' that this eggnog is pretty good and next time I make it I may add a spirit of some sort. But the non alcoholic version is good..tho I think I overdid the nutmeg... :-)

michaelm68 (author)2014-11-28

Thanks ? my mom only buys it during christmas time . Now she doesnt need to

xGrape (author)2014-10-24

Thanks a lot for sharing this. Made a glass today - turned out great!

Seleziona (author)2009-12-01

wouldn't you risk getting food poisoning from the uncooked egg? Just wonderin' because i wanna make it!!!!!

Javin007 (author)Seleziona2009-12-22

The whole "uncooked egg" scare is almost such as minor issue as to be considered "mythical."

According to the FDA, approximately 1 in 60,000 (uncracked) eggs have an imperfection AND exposure to allow them to become infected with Salmonella. 

To put this into perspective, if you ate a raw egg every day of your life, the average person could live for more than 164 years and only encounter one "bad" egg.

For the vast majority of people, the Salmonella is nearly harmless, though a good enough dose of it will give you the runs.  For the immune compromised (babies, elderly, people with immune deficiencies, etc.) it becomes considerably more dangerous, and potentially deadly (though it responds quite readily to antibiotics).

For the average person, even eating the 1 in 60,000 egg that IS infected will go unnoticed (unless the egg is particularly rotten, in which case, why are you eating it anyway?!)

The stringent laws passed regarding eggs and infection are actually due to food service businesses.  These businesses would mix their ingredients in massive batches.  It only takes 1 egg out of 60,000 to infect ALL the eggs in a batch, so you can see where this is going.  Suddenly your entire batch of goods goes out and people who ARE immune compromised are no longer safe.

I've eaten raw eggs my whole life (never let an egg yolk go into the garbage!).  While I don't want to know what my cholesterol levels look like, I can assure you that I'm still alive, though I'm still not 164 years old, yet.

Raw eggs are fantastic in a huge number of cooking uses.  The yolks alone have incredible flavor, and the whites are used for a huge number of dishes. 

As with many of the governmental germ scares (salmonella, mono, west nile, bird flu, swine flu, etc. etc. etc.) you can pretty much ignore them.  99 times out of 100 they're little more than someone trying to justify the reason they get a paycheck from the taxpayer.

Wow so what you are saying is that back in 2010 when my family and I came down with swine flu and were all deathly ill for more than 3 weeks we were just the lucky 5 in 500 then or it was a complete coincidence of whichever government employment that was justifying their paycheck? We are either phenominally the LUCKIEST family ever! or That was one helluva coincidence for sure! Crazy world!

Doesn't sound too lucky to me. Sounds like you all have jacked immune systems. My wife and I also got "swine flu" (and yes, we were tested) and we were far, far, far from "deathly ill." Or are you just being a bit over dramatic?

Seleziona (author)Javin0072009-12-22

thanks for all that info!

Javin007 (author)Seleziona2009-12-22

Wow, can't believe I didn't mention this... Any bacteria (including salmonella) produces "off gassing" when it multiplies.  It's VERY easy to see if you have a "bad" egg.  Drop it in a cup of water.  Eggs, like everything, are primarily water.  However, they do have an "air pocket" in them that the growing chicks breathe through.  However, the heavy calcium base of the shell keeps the egg JUST heavier than water, allowing the egg to sink.

If your egg is infected (ie: bad) it's very easy to tell.  Dropping it in a cup of water, a "bad" egg will float to the top, as the gasses given off by the bacteria will offset the balance in the egg.  Those that "try" to float are STILL good to eat (by any FDA standards) though, personally, I'd avoid eating them raw.  Those that stand on-end or even settle to the bottom are completely fine.  There's either NO bacteria in them, or not enough to be an issue.  

Finally, eggs are designed (by nature) to prevent bacteria from entering the egg itself (I mean, let's face it, they come from a chicken's pooper.  They don't have separate orifices. )  It really does take an extreme situation to get a "bad egg."

There's many other foodstuffs that are similar.  Raw meat, for example got its bad name from ground beef.  Freshly butchered beef/fish could easily be eaten raw unless it was VERY poorly butchered, and even then, a medium rare steak would kill any bacteria on the surface of the meat.  The meat itself would resist "deeper" growth of the bacteria allowing even minor cooking to kill it off.  Again, by the point that it gets "deep" enough to be of danger, you shouldn't be eating it anyway because the smell would make it obvious (to an extent... look up "dry aged" beef to see how NORMAL bacteria eating at the meat actually makes it BETTER!).

The big scare with infected meat is SOLELY because of ground beef.  You grind up the beef, grinding any infectants INTO the beef and giving it PLENTY of surface area to attach to.  Unless you grind your own beef, a medium rare burger can be a bad night.  (Again, squirts at the worst.)

Okay, need to step off my anti-fear-mongering. 

ENJOY your food!  Your immune system was BUILT to let you!

tinker234 (author)Javin0072011-09-17

thanks for the info about to make some eggnog

Seleziona (author)Javin0072009-12-23


Javin007 (author)Seleziona2009-12-22

*heh heh*  Sorry.  After doing medical research / food inspection with the Army for a few years, you tend to get a little jaded when it comes to food scares.  I learned that SO MANY of my fears about foods that had been pushed out by the government that had kept me from trying new foods were so ridiculously "out there" that I'd really been missing out.  I tend to be a bit over excitable about this particular subject.  I like food.  :D 

E. Coli, Salmonella, staph, all of the buzzwords are, for the most part, utterly harmless.  Worse case scenario, you get the squirts.  (Though, to be fair, there are SOME (rare) antibiotic-resistant strains of staph that deserve true fear.)

Should we really avoid experiencing some of the best flavors in the world so as to resist a 1 in 60,000 chance of getting the runs?  I would argue: no.  Not to mention that the more we avoid any minor germ, the weaker our immune systems get... But now it's time to me to step off my soapbox...

Seleziona (author)Javin0072009-12-23

You type a lot!

Javin007 (author)Seleziona2009-12-23

LMAO!  Sorry...

Seleziona (author)Javin0072009-12-23

You forgot the F! lolz
Why are you sorry?

xXInmateXx (author)Seleziona2010-08-19

No, u can get sick if the egg touches the shell. That is the only bit that can give u salmanila. So don't worry.

kelly.haderknowles (author)2014-10-23

My 2 boys are eggnog aficionados. We normally only drink 2% so I just made this but instead I tripled the recipe using 3 cups cup vit D. It was plain..tasetless actually and very thin for eggnog but kinda resembled the flavor. (no alchohol for us) So I had added in 3 tblsp cinnamon sugar..a little better. So I started doubling, tripling, dbl and tripl again and again and on and on,,I tripled the eggs and added in 1 cup heavy cream. Finally salvaged the flavor. It is acceptable now but still just way to thin. I'm headed back to the kitchen to try some other variations. Wish me luck!

Aswa (author)2014-01-29

I already commented on this two years ago, but I wanted to show my appreciation again, as I make this stuff all the time in the Winter, and my husband always asks for more.
Usually I prepare vanilla sugar in a jar, by mixing some sugar with vanilla powder (you can also use whole vanilla beans that you already boiled and scraped out for another recipe - just let them dry thoroughly and then bury them in the sugar, it's a nice way of reusing them instead of tossing them out) and keep it in my shelf so it's always on hand. I never got used to the idea of vanilla extract here in North America, because it's not a "thing" in my home country.
It's awesome that this recipe constitutes the smallest increment so you can easily double, triple, quadruple it.
We normally prepare it in an old Osterizer stand mixer, which works perfectly. Sometimes we add cinnamon.

oldHillbilly (author)2013-12-29

One shortcut might be to use vanilla extract you've made yourself. Add a shot of your vanilla extract (vodka or everclear with at least 6 to 8 or more vanilla beans soaked in the bottle 'til nicely colored) at either the combining or spiking step. For those concerned with raw egg, everclear makes a good bug killer.....

Aswa (author)2012-01-01

This recipe is awesome. Very simple, straight forward, and for once it’s not a recipe for a huge party! :D
I have made this a few times now, and I love it, because I’m not a big fan of the really fluffy eggnog, for which I found lots of recipes.

Also, these are ingredients I always have on hand, and it only takes a minute or two to whip it all together.

Oh, I always wash eggs really hot and with soap before I crack them, if I plan to ingest them raw.

tinker234 (author)2011-09-17

hey could i heat this in a microwave for 30 seconds for a warm cup of eggnog

2muchfreetime8 (author)2009-11-23

looks very nice. does it have to be spiked though?

The eggs could have salmonella. The alcohol sterilizes them. I'm pretty sure that if you use egg substitute you'll be fine without it.

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