Spiked Eggnog
Creamy homemade spiked eggnog made with pasteurized eggs, honey, bourbon, and rum. This safe no-cook Christmas eggnog is blended smooth and ready in minutes.
Servings: 5 cups
Calories: 300kcal
Ingredients
- 3/4 cup pasteurized liquid whole eggs equivalent to 4 whole eggs, Vital Farms brand
- 1 1/2 cups milk
- 1 cup heavy whipping cream
- 1/2 cup honey
- 1/3 cup whiskey or bourbon Any bourbon works, including brands like Jack Daniels or Maker’s Mark.
- 1/3 cup white rum
- 1 teaspoon ground nutmeg
- Ground cinnamon or Cinnamon sticks optional
Instructions
- Add pasteurized eggs, milk, heavy whipping cream, honey, bourbon, rum, and nutmeg to a blender. Only use pasteurized eggs for this recipe since raw eggs are not food safe. Pasture raised eggs alone are not the same as pasteurized.
- Blend for about one minute until completely smooth and lightly frothy.
- Serve immediately or cover and refrigerate until ready to serve. This recipe makes about five cups total, with a typical serving being 4 to 6 ounces.
- Stir well before serving and top with ground cinnamon and cinnamon sticks if using.
- Store covered in the refrigerator for up to 2 days and stir well before serving.
Notes
You may use only bourbon or only rum if preferred. Using both adds depth of flavor but is optional.
Nutrition
Serving: 6oz | Calories: 300kcal