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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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