Instant Pot Eggnog
Instant Pot Eggnog is a quick and easy way to make this classic holiday beverage!
Servings 8
Calories 290kcal
Ingredients
- 5 eggs
- 1 cup (200g) sugar
- 3/4 cup (177 ml) heavy cream
- 4 cups (1 L) milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
How To Make Instant Pot Eggnog
- Whisk the eggs, sugar, heavy cream, and milk until incorporated.
- Pour into Instant Pot and set to sauté mode.
- Whisk frequently until the custard begins to simmer and has thickened.
- Turn off the heat and stir in the cloves, nutmeg, and cinnamon.
- Refrigerate until ready to serve.
How To Make Instant Pot Eggnog Pot-in-Pot Method
- Pour 5-6 cups of water into your Instant Pot and place the trivet in the water.
- Set to sauté and bring the water to a boil. Place a pan or a glass bowl on top of the trivet in your Instant Pot and pour in your eggnog mixture.
- Whisk the mixture until the temperature reaches 150F / 65C.
- Switch the Instant Pot to the warm setting, and continue to whisk until it reaches 160F / 71C.
- Stir in the flavorings and then refrigerate until you are ready to serve.
Notes
- Use room temperature eggs. This will help the custard to come together easier.
- Be sure to make the eggnog ahead of time. It needs at least three hours to cool.
- Use an instant-read digital thermometer to make sure the eggnog reaches 160F / 71C.
Nutrition
Calories: 290kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 100mg | Potassium: 216mg | Fiber: 1g | Sugar: 31g | Vitamin A: 674IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg