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Easy Blender Eggnog

Easy Blender Eggnog
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Serves 4| Hands-On Time: | Total Time:


  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • large eggs
  • 3/4 cup brandy


  1. In a medium saucepan, bring the heavy cream, sugar, and nutmeg just to a simmer.
  2. In a blender, blend the eggs on low speed for 1 minute. With the motor running, gradually add the hot cream mixture. Blend until frothy, about 30 seconds more. Add the brandy and blend to combine. Serve warm.
By December, 2011

Quick Tip

White saucepan
The eggnog mixture (without the brandy) can be made up to 1 day in advance; refrigerate, covered. Before serving, add the brandy and, if desired, warm the mixture in a saucepan over medium heat, stirring, being careful not to scramble the eggs.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.