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.
2 cups heavy cream
½ cup sugar
¼ teaspoon nutmeg
4 large eggs
¾ cup brandy
How to Make It
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.