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!
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.
Notes
*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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Hahaha! For a second I thought those were the names of your neighbors. I adore everything egg nog, so I’m looking forward to trying your recipe, thanks!
I adapted this recipe from here. Jeff actually talks about not using a high-powered blender for the reason of cooking the eggs. He said the heat will eventually scramble them. I haven’t tested this, so I can’t say for sure. I made this recipe in a Vitamix, but kept the speed on low to keep the eggs from warming and it did great.
My former-bartender husband would point out that by adding in booze to the raw eggs you’re adding in disinfectant which (theoretically) kills any bad bacteria in the eggs. I would love to make this for a Christmas party.
Those chicken names are so cool. Raw eggs ruffle none of my feathers. I mean once you realise the power of true Caesar salad dressing, there is no turning back. My ma would love this recipe sans the alcohol so I’m definitely taking this to her. Thanks for sharing!
I have to give this a try! Nothing says holidays like eggnog 🙂
Hahaha! For a second I thought those were the names of your neighbors. I adore everything egg nog, so I’m looking forward to trying your recipe, thanks!
My sister told me recently that her friend made eggnog in a blender. Now seeing it on your blog too I feel I am missing out – have to try your recipe!
Would blending until it warms and cooks, in my vitamix, hurt this eggnog?
I adapted this recipe from here. Jeff actually talks about not using a high-powered blender for the reason of cooking the eggs. He said the heat will eventually scramble them. I haven’t tested this, so I can’t say for sure. I made this recipe in a Vitamix, but kept the speed on low to keep the eggs from warming and it did great.
You had me at blender! Good idea!
Kari
http://www.sweetteasweetie.com
I’m not an eggnog fan, due to that custard texture. But this sounds really good. And do-able thanks to the booze!
Yum! Loveeeeee those mugs!
My former-bartender husband would point out that by adding in booze to the raw eggs you’re adding in disinfectant which (theoretically) kills any bad bacteria in the eggs. I would love to make this for a Christmas party.
Yes! Thanks for this piece of info!
Do you think this would turn out ok in a food processor?
If you have a large enough food processor, I think you can do it. I think you’ll have the most trouble actually pouring it out of the food processor.
Those chicken names are so cool. Raw eggs ruffle none of my feathers. I mean once you realise the power of true Caesar salad dressing, there is no turning back. My ma would love this recipe sans the alcohol so I’m definitely taking this to her. Thanks for sharing!