Food Recipes Easy Blender Eggnog 3.8 (103) 7 Reviews Even if you have a traditional eggnog recipe you always follow, you’ll want to tuck this one away for more spontaneous cravings. Whip up frothy, creamy eggnog—without beating egg whites or letting the mixture sit in the fridge overnight. In fact, our straightforward method doesn’t even require a stand mixer. Instead, we brought out the trusty blender, and used it to blend a few eggs before pouring in a simmering mixture of heavy cream, sugar and nutmeg. You’ll blend the ingredients until frothy, add brandy (or Bourbon or cognac), if desired, and you’re ready to enjoy the classic cocktail, preferably under a warm blanket or next to a crackling fire. By Kristen Evans Dittami Kristen Evans Dittami Kristen Evans Dittami is a chef and culinary development specialist who contributed over 50 recipes to Real Simple and other magazines. She is currently the vice president of new product development at Tessemae's, an organic salad dressing and condiment company. Highlights: * Develops new products for Tessemae's condiment company * Created and implemented recipes for Marriott International Hotels * Contributed recipes to Real Simple, Everyday Food, and Food Network Magazine Real Simple's Editorial Guidelines Updated on November 3, 2016 Print Share Share Tweet Pin Email To save time (without sacrificing taste), use your blender to prepare this holiday classic. Get the recipe. Photo: Tom Schierlitz Hands On Time: 5 mins Total Time: 20 mins Yield: 4 serves Ingredients 2 cups heavy cream ½ cup sugar ¼ teaspoon nutmeg 4 large eggs ¾ cup brandy Directions In a medium saucepan, bring the heavy cream, sugar, and nutmeg just to a simmer. 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. Print