5-Minute Blender Eggnog with Brandy and Rum
Rich, creamy holiday eggnog made in minutes using a high-powered blender instead of traditional stovetop methods. The combination of brandy and rum creates complex warmth, while maple syrup adds natural sweetness. Perfect for holiday parties or cozy winter evenings when you want fresh eggnog without the lengthy preparation. The blender technique creates silky texture by thoroughly incorporating raw eggs with the dairy base.
Ingredients
Instructions
- 1
Add eggs and maple syrup to high-powered blender and blend for exactly 4 minutes on high speed using a timer
- 2
Add milk, heavy cream, brandy, rum, and nutmeg and blend for additional 10 seconds to combine
- 3
Pour eggnog into airtight container and refrigerate until chilled
- 4
Stir before serving and garnish with cinnamon sticks or sprinkle of ground cinnamon
Tips
Use a timer for the exact 4-minute blend time to achieve proper texture and consistency
Chill glasses beforehand for the best serving experience
Taste and adjust alcohol levels to preference before final chilling
Good to Know
refrigerate in airtight container up to 3 days
can be made 1-2 days ahead, stir before serving
serve chilled in glasses with cinnamon garnish
Common Mistakes
blend eggs for exact 4 minutes to avoid thin consistency
use airtight container to prevent absorption of refrigerator odors
Substitutions
Dairy-Free Swaps
General Alternatives
simpler flavor
FAQ
Can I make this without alcohol?
Yes, simply omit the brandy and rum and increase milk by 1/3 cup for proper consistency.
How long does homemade eggnog keep?
Store refrigerated for up to 3 days in airtight container. Always stir before serving.
Can I use egg substitute instead of raw eggs?
Pasteurized eggs work best, but liquid egg substitute may result in thinner texture.