Blender Eggnog | @thefauxmartha

I have a lightening quick post today, on all fronts. Yesterday, just hours before the annual neighborhood Christmas party, Lucy (my neighbor) and I got together to concoct what some said is the best eggnog they’ve ever had. Now, I don’t usually care for eggnog, but I care very deeply for this one. We tested several versions until we hit perfection, hiccup. Ella Wang, Diddy, Dumps, Wingnut, Mrs. Thompson, Sweet Alice, and Aunt Cleo provided the eggs. Lucy has a chicken coop and 4 tiny humans that come up with the best names. Now about that blender eggnog. It comes together quick, in a blender. It’s light in texture compared to the thick custardy version you might be used to (mostly due to the raw, uncooked eggs) and not overly sweet. I know the raw eggs will ruffle some chicken feathers. Choose your eggs wisely, wash them well before cracking, and crack on a flat surface (like a counter), says my neighbor Beth. Skip the alcohol if you must, but please don’t skip the freshly grated nutmeg. Clink, cluck, cheers!

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Blender Eggnog

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  • Yield: 6 servings 1x


  • 6 large eggs
  • 3/4 c. fine sugar*
  • 2 c. heavy cream
  • 1 c. whole milk
  • 1/2 c. Bourbon
  • 1/2 c. Rum
  • 1/2 tsp. nutmeg, fresh
  • pinch of salt


  1. Into a blender, add eggs. On low speed, puree until pale and evenly combined, about 15 seconds. With the mixer still running on low, slowly pour in sugar. Continue mixing on low until evenly combined. Add in remaining ingredients and puree on low speed until evenly combined. Refrigerate for at least 1 hour before serving. Garnish with a bit more freshly grated nutmeg and a stick of cinnamon if you wish. Keeps for up to 3 days.


*If you don’t have fine sugar, you can easily make it in a high-powered blender or food processor by pulsing until fine, not powdery. This will help the sugar to dissolve evenly into the drink. Make final measurement after.

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Recipe adapted from Jeffrey Morgenthaler.

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