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1. Shard Calculation

Query:

Response:

Calculated Shard: 174 (from laksa006)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa174.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/","crawl_time":1776634451,"first_indexed_time":1502548651,"http_code":200,"src_unparsed":"com,thechunkychef!www,\/5-minute-homemade-blender-eggnog\/ s443","src_root_hash":"10613393937131264574","history_drop_reason":null,"meta_title":"5 Minute Homemade Blender Eggnog - The Chunky Chef","meta_descriptions":["This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!"],"attrs_boilerpipe_text":"This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender!  Nothing hits the holiday spot more than a cup of eggnog!\nForget the preservative laden cartons of eggnog from the store… homemade is the best!  All you need is 5 minutes of your time and a blender.  My version mirrors the classic, with raw eggs, cream, milk, and booze, but I’ve also shared a way to make it using cooked egg yolks if you’d feel more comfortable that way.\nYou’ve had eggnog before right?  It starts popping up in the refrigerated cases at grocery stores during the Fall around here, in those infamous cartons.  Store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced.\nThe other thing in that store-bought carton is a lot of additives and preservatives, used to make it that thick and ensure that it has a long shelf life.  Which is all well and good, but we all know homemade has got to be better right?\nExcept I always thought that something as complex in flavor as eggnog had to be complicated to make, so I never bothered.  Well folks, I finally tried it, and I’m here to tell you… it couldn’t be\nEASIER\n!\nThere are several ways to make eggnog, but I’ve gone with the classic way, which does use raw eggs.\nRaw eggs.  Did I lose you there?  For most people, the thought of drinking raw eggs is… well, not pleasant, right?  You probably have a little voice in your head going, “um, you can’t eat raw eggs… you could get salmonella!!”.  \nWell, yes, and no.  Classic eggnog is boozy, with a quite a bit of alcohol added, which essentially acts as a preservative and a sterilizer.  There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella.  This was proven at a lab in Rockefeller University.\nIf you are concerned about using raw eggs, there are a few things that you can do, and I’ve also provided an eggnog version using cooked eggs in the recipe notes section right below the full recipe.\nUse fresh, organic eggs… the freshest you can find.\nUse pasteurized raw eggs.\nMake sure to add booze to sterilize the eggnog\nMaking this version of homemade eggnog is the simplest one around… no saucepans, no tempering egg yolks, no whipping egg whites, and just one thing to wash after you’re done!  \nJust add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so.  Add the sugar and blend again for 15-20seconds.  Add in spices, alcohol, milk and cream and blend until combined, about another 10 seconds.  That’s it!\nIt may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little.  \nTraditionally eggnog was aged for weeks, even months!  \nRemember, the alcohol acts as a preservative, so it’s safe.\n I like to age mine at least a day or two, and up to 2 weeks.  It could probably go longer, but I like to be a little cautious.\nI just pour my eggnog into an airtight container in the refrigerator and let it hang out in there… tempting me each time I open the refrigerator doors lol.\nThere are a few classic alcohols used in eggnog…. bourbon, brandy, rum, and cognac.  My personal favorite is bourbon and cognac… it lends to a really smooth, luxurious eggnog.  \nBut as always, this is YOUR eggnog… so add whatever alcohols you prefer.  A general rule of thumb though, is that brown liquors are best.\nI hope you all give this eggnog a try this holiday season (or any season really)… once you try homemade, you won’t want any store-bought eggnog again!\nHelpful Tools For This Recipe:\nNinja Blender\n– Smooth, powerful, and not terribly expensive… this is my go-to blender for everything!\nHermetic Glass Carafe\n– I LOVE this vintage look, and it ensures a real airtight seal!\nDid you make this?\nBe sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!\nServings:\n5\nservings\n(hover over # to adjust)\nThis light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!\n▢\n4\nlarge eggs\nthe freshest you can find\n▢\n3\/4\ncup\ngranulated sugar\n(or superfine sugar)\n▢\n1\/2\ntsp\ndried nutmeg\n▢\n1\/4\ntsp\nground cinnamon\n▢\n3\noz\ncognac\n(about 1\/3 cup + 1 Tbsp)\n▢\n3\noz\nbourbon\n(about 1\/3 cup + 1 Tbsp)\n▢\n1 1\/2\ncups\nwhole milk\n▢\n1\ncup\nheavy cream\nAdd whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.\nAdd sugar and blend another 20 seconds.\nAdd nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.\nTransfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.\nTO SERVE:\nEggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.\nServe with some additional grated nutmeg on top, and an optional cinnamon stick.\nWant to save this recipe for later?\nClick the heart in the bottom right corner to save to your own recipe box!\nFeel free to taste test and adjust the amount of alcohol to your tastes!\nRecipe adapted from\nJeffrey Morgenthaler\nIF YOU PREFER A COOKED EGGNOG:\n Separate eggs.\n In a large mixing bowl, beat egg yolks until lighter in color.  Add sugar in 3 batches, beating after each addition, until fluffy.\n To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling.\nTake 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture.  This tempers the eggs and ensures they won’t scramble.\n Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk.\n Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat.  You’ll know it’s ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger.  Don’t let the mixture boil!\n Take mixture off the heat and stir in the heavy cream.  Let cool for approximately 1 hour.\n Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving.\nIf you prefer a thicker eggnog, beat egg whites on MED\/MED-HIGH speed until soft peaks form.  Add a pinch of sugar and beat until stiff peaks form.  Fold whipped egg whites into eggnog mixture before serving. \nThe Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.\n  ","attrs_markdown":"\n\n- [Skip to primary navigation](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#genesis-sidebar-primary)\n\n[Free Ebook\\!*Subscribe to updates & get a recipe book\\!*](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#popup-1)\n\n## Subscribe & Receive My Free Recipe Ebook\\!\nNotice: JavaScript is required for this content.\n\nMain Menu\n\n[The Chunky Chef](https:\/\/www.thechunkychef.com\/)\n\nComforting Family Recipes\n\n[Display Search Bar]()\n\n- [All Recipes](https:\/\/www.thechunkychef.com\/recipe-index\/)\n- [Learn to Cook](https:\/\/www.thechunkychef.com\/learn-to-cook\/)\n- [Shop](http:\/\/thechunkychef.com\/books\/)\n  - [My eBooks](http:\/\/thechunkychef.com\/books\/)\n  - [Favorite Products](http:\/\/thechunkychef.com\/shop\/)\n- [About](https:\/\/www.thechunkychef.com\/about\/)\n- [Contact](https:\/\/www.thechunkychef.com\/contact-us\/)\n\n- Browse By:\n- [Course](https:\/\/www.thechunkychef.com\/recipes\/)\n  - [Appetizers](https:\/\/www.thechunkychef.com\/appetizer\/)\n  - [Breakfast](https:\/\/www.thechunkychef.com\/main-dishes\/breakfast-2\/)\n  - [Main Dishes](https:\/\/www.thechunkychef.com\/main-dishes\/)\n  - [Sides](https:\/\/www.thechunkychef.com\/side-dishes\/)\n  - [Drinks](https:\/\/www.thechunkychef.com\/drinks\/)\n  - [Desserts](https:\/\/www.thechunkychef.com\/dessert\/)\n  - [Salads](https:\/\/www.thechunkychef.com\/main-dishes\/salad\/)\n  - [Soups](https:\/\/www.thechunkychef.com\/main-dishes\/soup\/)\n  - [Sandwiches](https:\/\/www.thechunkychef.com\/main-dishes\/sandwich\/)\n  - [Healthy-ish](https:\/\/www.thechunkychef.com\/healthy-recipes\/)\n- [Ingredient]()\n  - [Chicken](https:\/\/www.thechunkychef.com\/main-dishes\/chicken\/)\n  - [Beef](https:\/\/www.thechunkychef.com\/main-dishes\/beef\/)\n  - [Pork](https:\/\/www.thechunkychef.com\/main-dishes\/pork\/)\n  - [Turkey](https:\/\/www.thechunkychef.com\/main-dishes\/turkey\/)\n  - [Seafood](https:\/\/www.thechunkychef.com\/main-dishes\/seafood\/)\n  - [Meatless](https:\/\/www.thechunkychef.com\/vegetarian\/)\n  - [Pasta](https:\/\/www.thechunkychef.com\/main-dishes\/pasta\/)\n- [Cuisine](https:\/\/www.thechunkychef.com\/cuisines\/)\n  - [Asian](https:\/\/www.thechunkychef.com\/cuisines\/asian\/)\n  - [Italian](https:\/\/www.thechunkychef.com\/cuisines\/italian\/)\n  - [Mexican](https:\/\/www.thechunkychef.com\/cuisines\/mexican\/)\n  - [Hawaiian](https:\/\/www.thechunkychef.com\/cuisines\/hawaiian\/)\n  - [Middle Eastern](https:\/\/www.thechunkychef.com\/cuisines\/middle-eastern\/)\n  - [Comfort Food](https:\/\/www.thechunkychef.com\/comfort-food\/)\n- [Method]()\n  - [One Pot](https:\/\/www.thechunkychef.com\/one-pot-meals\/)\n  - [Crockpot](https:\/\/www.thechunkychef.com\/slow-cooker-crockpot\/)\n  - [Instant Pot](https:\/\/www.thechunkychef.com\/instant-pot\/)\n  - [Oven](https:\/\/www.thechunkychef.com\/oven\/)\n  - [Fried](https:\/\/www.thechunkychef.com\/fried\/)\n  - [Grilling\/BBQ](https:\/\/www.thechunkychef.com\/grilling\/)\n- ## Trending:\n  ### [Slow Cooker](https:\/\/www.thechunkychef.com\/slow-cooker-crockpot\/)\n  ### [Easy Dinners](https:\/\/www.thechunkychef.com\/main-dishes\/easy-dinners\/)\n  ### [Desserts](https:\/\/www.thechunkychef.com\/dessert\/)\n\n[Home](https:\/\/www.thechunkychef.com\/) \/ [Recipes](https:\/\/www.thechunkychef.com\/recipes\/)\n\n# 5 Minute Homemade Blender Eggnog\n4\\.98\n\n\/5\n\n5 minutes minutes\n\n[149 Comments](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comments)\n\n[Jump to Recipe](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#wprm-recipe-container-9110) [Print](https:\/\/www.thechunkychef.com\/wprm_print\/5-minute-blender-eggnog) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thechunkychef.com%2F5-minute-homemade-blender-eggnog%2F&media=https%3A%2F%2Fwww.thechunkychef.com%2Fwp-content%2Fuploads%2F2016%2F11%2F5-Minute-Blender-Eggnog-16-feat.jpg&description=5+Minute+Blender+Eggnog+%7C+Homemade+eggnog%2C+made+in+your+blender+in+just+5+minutes%21++Rich+and+creamy%2C+yet+surprisingly+light%2C+this+holiday+drink+packs+a+big+punch+of+flavor%21+%7C+http%3A%2F%2Fthechunkychef.com&is_video=false)\n\nBy: [The Chunky Chef](http:\/\/thechunkychef.com\/about\/)published: **12\/04\/2016**\n\nThis post may contain affiliate links. Please read my [disclosure policy](http:\/\/thechunkychef.com\/privacy\/).\n\n***\n**This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog\\!**\n***\n*Forget the preservative laden cartons of eggnog from the store… homemade is the best! All you need is 5 minutes of your time and a blender. My version mirrors the classic, with raw eggs, cream, milk, and booze, but I’ve also shared a way to make it using cooked egg yolks if you’d feel more comfortable that way.*\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-10.jpg)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-10.jpg)\n\nYou’ve had eggnog before right? It starts popping up in the refrigerated cases at grocery stores during the Fall around here, in those infamous cartons. Store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced.\n\nThe other thing in that store-bought carton is a lot of additives and preservatives, used to make it that thick and ensure that it has a long shelf life. Which is all well and good, but we all know homemade has got to be better right?\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-11.jpg)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-11.jpg)\n\nExcept I always thought that something as complex in flavor as eggnog had to be complicated to make, so I never bothered. Well folks, I finally tried it, and I’m here to tell you… it couldn’t be **EASIER**\\!\n\nThere are several ways to make eggnog, but I’ve gone with the classic way, which does use raw eggs.\n\nRaw eggs. Did I lose you there? For most people, the thought of drinking raw eggs is… well, not pleasant, right? You probably have a little voice in your head going, “um, you can’t eat raw eggs… you could get salmonella!!”.\n\nWell, yes, and no. Classic eggnog is boozy, with a quite a bit of alcohol added, which essentially acts as a preservative and a sterilizer. There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella. This was proven at a lab in Rockefeller University.\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='800'%20height='1037'%20viewBox='0%200%20800%201037'%3E%3C\/svg%3E)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-14.jpg)\n\nIf you are concerned about using raw eggs, there are a few things that you can do, and I’ve also provided an eggnog version using cooked eggs in the recipe notes section right below the full recipe.\n\n### There are a few ways you can give yourself some extra security with using raw eggs:\n- *Use fresh, organic eggs… the freshest you can find.*\n- *Use pasteurized raw eggs.*\n- *Make sure to add booze to sterilize the eggnog*\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='800'%20height='800'%20viewBox='0%200%20800%20800'%3E%3C\/svg%3E)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-Collage.jpg)\n\nMaking this version of homemade eggnog is the simplest one around… no saucepans, no tempering egg yolks, no whipping egg whites, and just one thing to wash after you’re done\\!\n\nJust add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so. Add the sugar and blend again for 15-20seconds. Add in spices, alcohol, milk and cream and blend until combined, about another 10 seconds. That’s it\\!\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='800'%20height='1053'%20viewBox='0%200%20800%201053'%3E%3C\/svg%3E)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-15.jpg)\n\nIt may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little.\n\nTraditionally eggnog was aged for weeks, even months! *Remember, the alcohol acts as a preservative, so it’s safe.* I like to age mine at least a day or two, and up to 2 weeks. It could probably go longer, but I like to be a little cautious.\n\nI just pour my eggnog into an airtight container in the refrigerator and let it hang out in there… tempting me each time I open the refrigerator doors lol.\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='800'%20height='1062'%20viewBox='0%200%20800%201062'%3E%3C\/svg%3E)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-16.jpg)\n\nThere are a few classic alcohols used in eggnog…. bourbon, brandy, rum, and cognac. My personal favorite is bourbon and cognac… it lends to a really smooth, luxurious eggnog.\n\nBut as always, this is YOUR eggnog… so add whatever alcohols you prefer. A general rule of thumb though, is that brown liquors are best.\n\nI hope you all give this eggnog a try this holiday season (or any season really)… once you try homemade, you won’t want any store-bought eggnog again\\!\n\n### Helpful Tools For This Recipe:\n- [**Ninja Blender**](http:\/\/amzn.to\/2h2Ydr4) – Smooth, powerful, and not terribly expensive… this is my go-to blender for everything\\!\n- [**Hermetic Glass Carafe**](http:\/\/amzn.to\/2gQWPbB) – I LOVE this vintage look, and it ensures a real airtight seal\\!\n\n**Did you make this?** Be sure to leave a review below and tag me @the\\_chunky\\_chef on Facebook and Instagram\\!\n\n![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='410'%20height='310'%20viewBox='0%200%20410%20310'%3E%3C\/svg%3E)\n\n## 5 Minute Blender Eggnog\n[4\\.98 from 68 votes](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#respond)\n\nAuthor: [The Chunky Chef](https:\/\/www.thechunkychef.com\/about\/)\n\nPrep Time: 5 minutes minutes\n\nTotal Time: 5 minutes minutes\n\nCalories: 465\n\nServings: 5 servings\n\n(hover over \\# to adjust)\n\n[Print](https:\/\/www.thechunkychef.com\/wprm_print\/5-minute-blender-eggnog)  [Rate](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#commentform)  [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thechunkychef.com%2F5-minute-homemade-blender-eggnog%2F&media=https%3A%2F%2Fwww.thechunkychef.com%2Fwp-content%2Fuploads%2F2016%2F11%2F5-Minute-Blender-Eggnog-16-feat.jpg&description=5+Minute+Blender+Eggnog+%7C+Homemade+eggnog%2C+made+in+your+blender+in+just+5+minutes%21++Rich+and+creamy%2C+yet+surprisingly+light%2C+this+holiday+drink+packs+a+big+punch+of+flavor%21+%7C+http%3A%2F%2Fthechunkychef.com&is_video=false)\n\n*This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog\\!*\n\n### Ingredients\n- ▢\n  4 large eggs the freshest you can find\n- ▢\n  3\/4 cup granulated sugar (or superfine sugar)\n- ▢\n  1\/2 tsp dried nutmeg\n- ▢\n  1\/4 tsp ground cinnamon\n- ▢\n  3 oz cognac (about 1\/3 cup + 1 Tbsp)\n- ▢\n  3 oz bourbon (about 1\/3 cup + 1 Tbsp)\n- ▢\n  1 1\/2 cups whole milk\n- ▢\n  1 cup heavy cream\n\n### Instructions\n- Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.\n- Add sugar and blend another 20 seconds.\n- Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.\n- Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.\n\n#### TO SERVE:\n- Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.\n- Serve with some additional grated nutmeg on top, and an optional cinnamon stick.\n\n**Want to save this recipe for later?** Click the heart in the bottom right corner to save to your own recipe box\\!\n\n### Chef Tips\nFeel free to taste test and adjust the amount of alcohol to your tastes\\!\n\n*Recipe adapted from [**Jeffrey Morgenthaler**](http:\/\/www.jeffreymorgenthaler.com\/2009\/egg-nog\/)*\n\n##### **IF YOU PREFER A COOKED EGGNOG:**\n1. Separate eggs.\n2. In a large mixing bowl, beat egg yolks until lighter in color. Add sugar in 3 batches, beating after each addition, until fluffy.\n3. To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling.\n4. Take 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture. This tempers the eggs and ensures they won’t scramble.\n5. Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk.\n6. Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat. You’ll know it’s ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. Don’t let the mixture boil\\!\n7. Take mixture off the heat and stir in the heavy cream. Let cool for approximately 1 hour.\n8. Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving.\n\n*If you prefer a thicker eggnog, beat egg whites on MED\/MED-HIGH speed until soft peaks form. Add a pinch of sugar and beat until stiff peaks form. Fold whipped egg whites into eggnog mixture before serving.*\n\n### Nutrition Disclaimer\nThe Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.\n\nDid You Make This?Tag [@the\\_chunky\\_chef](http:\/\/instagram.com\/the_chunky_chef) on Instagram and hashtag it [\\#thechunkychef](http:\/\/instagram.com\/explore\/thechunkychef) so I can see what you made\\!\n\n[Tag on Insta\\!](http:\/\/instagram.com\/the_chunky_chef)  [Leave a Rating](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#commentform)\n\n[Save for Later](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/)\n\n[Saved\\!](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/)\n###\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='720'%20height='2016'%20viewBox='0%200%20720%202016'%3E%3C\/svg%3E)](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/12\/Untitled-1-1.jpg)\n\n### You May Also Like...\n- [![Classic soft and chewy snickerdoodle cookies made with a fun holiday twist... eggnog! 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I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’\\!\n\n[Learn More](http:\/\/thechunkychef.com\/about\/)\n## Reader Interactions\n4\\.98 from 68 votes ([2 ratings without comment](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/))\n\n### Leave a Comment [Cancel reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#respond)\n1. Zoë says\n   \n   [Posted on 3\/30 at 10:20 am](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-323050)\n   \n   I made the eggnog, which is delicious as is. I also made extra, and used it in bread and butter pudding – it was delicious\\!\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-323050)\n2. Diane says\n   \n   [Posted on 12\/29 at 7:03 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-317818)\n   \n   We love this recipe. It’s easy to make, limited ingredients and so tasty. The only problem is we can never wait for it to sit those days you mention.\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-317818)\n3. Donna Tasnady says\n   \n   [Posted on 12\/23 at 3:41 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-317408)\n   \n   Hello, I eat raw eggs ALL THE TIME, and have done so for over 20 years. I’ve never gotten salmonella, not once. Would I do this with store bought eggs? No. My eggs come from a farmer, and healthy chickens. Raw eggs from healthy chickens do NOT have salmonella. Just a little FYI.\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-317408)\n4. Gail Benjamin says\n   \n   [Posted on 12\/4 at 4:29 am](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-315610)\n   \n   I made this as an addition to an eggnog cookie recipe I used for Christmas Cookies 2025. They linked you to there recipe. Very grateful as this is my new forever eggnog recipe.\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-315610)\n5. Jill S says\n   \n   [Posted on 1\/19 at 11:21 am](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-288035)\n   \n   If you’re making it booze-free (like for eggnog lattes), cut the sugar to 1\/2c\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-288035)\n6. Sara says\n   \n   [Posted on 12\/26 at 2:38 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-286934)\n   \n   I didn’t add any alcohol as I prefer it without. Used fresh organic eggs so no real salmonella risk (we’re in the UK). Left it overnight and it was wonderful! Next time I’ll use a tiny bit less sugar. Thanks so much for posting this amazing recipe\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-286934)\n7. Thomo says\n   \n   [Posted on 12\/20 at 5:17 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-286607)\n   \n   Loved the Egg Nog recipe. Was able to show my kids why I love Egg Nog at christmas which when they heard the name they thought yuk, but they loved it 😍 and said it should have a better name 😂\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-286607)\n8. Kim says\n   \n   [Posted on 12\/16 at 9:48 am](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-286380)\n   \n   I love this recipe and got it from a friend in the US. Now I am sharing this everywhere in Germany.  \n    How long can I keep the eggnog refrigerated? I was using the freshers eggs straight from the farmer.  \n    Thanks\\!\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-286380)\n   - [The Chunky Chef](http:\/\/thechunkychef.com\/about\/) says\n     \n     [Posted on 12\/16 at 10:36 am](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-286381)\n     \n     So glad you love it! I’ve only made this with pasteurized eggs, and mine keeps just fine (with the alcohol acting a preservative) for up to 2 weeks 🙂\n     \n     [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-286381)\n9. TQ says\n   \n   [Posted on 12\/3 at 2:37 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-285751)\n   \n   Can this be made with raw milk?\n   \n   [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-285751)\n   - [The Chunky Chef](http:\/\/thechunkychef.com\/about\/) says\n     \n     [Posted on 12\/3 at 8:48 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-285763)\n     \n     I’m not sure, as I’ve never tested this with raw milk. If you do some experimenting, I’d love to know how it turns out 🙂\n     \n     [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-285763)\n     - Kelly says\n       \n       [Posted on 11\/18 at 2:16 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-314392)\n       \n       My mom made this for us kids with fresh eggs from our chickens and raw milk throughout the 70s. Non-alcoholic version, obviously. It tastes basically the same as with pasteurized milk. The sugar and spices mask the differences.\n       \n       [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-314392)\n10. Jim says\n    \n    [Posted on 11\/25 at 8:20 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-285312)\n    \n    Easy! …To make it even easier, I substituted half and half for the milk and heavy cream. I also used only a half cup of sugar. Everyone raved about it. Thanks\\!\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-285312)\n    - Tyra says\n      \n      [Posted on 12\/1 at 8:01 am](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-285656)\n      \n      hi! did you use 2 cups of half and half?\n      \n      [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-285656)\n      - Jim says\n        \n        [Posted on 12\/5 at 11:44 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-285847)\n        \n        I used two and a half cups of half and half.\n        \n        [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-285847)\n11. Brian says\n    \n    [Posted on 12\/27 at 6:24 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-267988)\n    \n    So tasty and easy to make\\!\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-267988)\n    - Hannah says\n      \n      [Posted on 12\/28 at 4:19 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-268063)\n      \n      Hi I love this recipe and have used it for years now! Just wondering if there’s a use by on the raw egg version as I still have some in the fridge from xmas (which is very unusual!) How long can I keep it for please?\n      \n      [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-268063)\n12. Rudi Singh n family says\n    \n    [Posted on 12\/25 at 2:00 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-267699)\n    \n    The taste is great love it 100 %\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-267699)\n13. T says\n    \n    [Posted on 12\/24 at 9:03 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-267648)\n    \n    Amazing. Used Frangelico as the booze.\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-267648)\n14. John Davies says\n    \n    [Posted on 12\/21 at 4:14 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-267448)\n    \n    I’ve been using this uncooked recipe for many years. A couple of weeks ago I made the 12 people measures (only 5 drinking it though haha) I let it infuse for 36 hours it was so simple and flavoursome, everyone loved it. Tomorrow 22\/12\/2023 I’ll be doing the 16 person version and will be serving it Christmas Day. I grate my own nutmeg and use Jack Daniels and Courvoisier VSOP. I find using great ingredients do this recipe justice. Thanks chunky chef\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-267448)\n15. THERESA Fay YELEK says\n    \n    [Posted on 12\/9 at 2:02 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-266751)\n    \n    Very cremy Easy to make. Thank you so much.\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-266751)\n    - Jennifer M says\n      \n      [Posted on 1\/6 at 7:53 am](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-287418)\n      \n      Simply the Best! Thanks so much for sharing this recipe! I’ve made many versions over the years. Now I use less sugar. Also tastes fantastic made with sugar substitute, almost Keto using sugar free oat milk and whipping cream. Low lactose too. I always use spiced rum and wait 2 days for the best flavour. The nice thing about making it yourself is choosing how thick it will be. I like that it doesn’t have the slimy feeling of commercially made eggnog.\n      \n      [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-287418)\n16. Angelique HERBST says\n    \n    [Posted on 11\/23 at 10:51 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-265939)\n    \n    As a;foodie in South Africa we have. Christmas during;summertime so for a local twist I’ve swapped bourbon for. Tant sannie melktert liqueur with some cinnamon sugar and it’s delicious when the taste fermentation process happened overnight inside a juice jug. Taste of;Christmas comfort. Kind regards\\&keep up the good work.\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-265939)\n17. Sue says\n    \n    [Posted on 11\/4 at 3:04 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-264741)\n    \n    Absolutely loved this! Just like my mom made for me with her home grown eggs. Couldn’t wait to try it so didn’t let it stand overnight and it was so good. We also tried the second helping with 1 part brandy and 5 parts eggnog….so perfect. Will be making this for the holidays and makes turning down the store bought eggnog so much easier. Thanks for sharing\\!\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-264741)\n18. Vicki S says\n    \n    [Posted on 11\/3 at 1:40 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-264688)\n    \n    Best eggnog recipe out there\\!\n    \n    [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-264688)\n    - Annmarie M says\n      \n      [Posted on 11\/27 at 1:29 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-266140)\n      \n      Hi! Do you need to use whole milk because I only have 2%? Thanks\\!\n      \n      [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-266140)\n      - [The Chunky Chef](http:\/\/thechunkychef.com\/about\/) says\n        \n        [Posted on 11\/27 at 7:59 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-266161)\n        \n        I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you do some experimenting, I’d love to know how it turns out\\!\n        \n        [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-266161)\n        - Steve Reese says\n          \n          [Posted on 12\/25 at 6:01 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-267829)\n          \n          I had 1% milk, so I used 1 cup 1%, 1\/2 cup half and half, and 1 cup heavy cream. Also used a gingerbread flavored rum, which was good but not as boozy.\n          \n          [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-267829)\n    - Annmarie M says\n      \n      [Posted on 11\/27 at 10:33 pm](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-5\/#comment-266173)\n      \n      Thanks very much! This was super delicious and I only added a tiny bit of maple syrup, instead of sugar, about 2 teaspoons and it didn’t need any more because the flavors from the spices really came through very nicely! I even was able to use 2% milk because I didn’t have whole milk on hand. Also, I couldn’t wait to try it so I had some immediately afterwards! P.s. I made this non-alcoholic.\n      \n      [Reply](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#comment-266173)\n\n[Older Comments](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/comment-page-4\/#comments)\n\n## Primary Sidebar\n![](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2021\/02\/sidebar-440x259.jpg)\n\n### welcome\\!\nHey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. 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Packed with flavor, yet so easy to make, and party ready in just 20 minutes! \\#queso \\#dip \\#cheese \\#mexican \\#appetizer \\#party \\#cincodemayo \\#easyrecipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='440'%20viewBox='0%200%20440%20440'%3E%3C\/svg%3E)](https:\/\/www.thechunkychef.com\/queso-dip-recipe\/)\n\n### [Queso Dip Recipe](https:\/\/www.thechunkychef.com\/queso-dip-recipe\/)\n20 minutes minutes\n\n[![Creamy, cheesy, and oh so addicting, this bacon cheeseburger dip is just like your favorite gooey cheeseburger... but in a party-ready dip form! \\#bacon \\#gameday \\#cheesy \\#cheeseburger \\#party \\#appetizer \\#dip \\#easyrecipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='440'%20viewBox='0%200%20440%20440'%3E%3C\/svg%3E)](https:\/\/www.thechunkychef.com\/creamy-skillet-cheeseburger-dip\/)\n\n### [Creamy Bacon Cheeseburger Dip](https:\/\/www.thechunkychef.com\/creamy-skillet-cheeseburger-dip\/)\n32 minutes minutes\n\n[![Insanely tasty chicken wing recipe, dry rubbed, then hickory smoked to perfection. And don't forget the homemade bourbon bbq sauce! \\#chickenwings \\#wingrecipe \\#smoked \\#smoker \\#smokedchickenwings \\#bourbon \\#bbq \\#crispy](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='440'%20viewBox='0%200%20440%20440'%3E%3C\/svg%3E)](https:\/\/www.thechunkychef.com\/bourbon-bbq-smoked-chicken-wings\/)\n\n### [Bourbon BBQ Smoked Chicken Wings](https:\/\/www.thechunkychef.com\/bourbon-bbq-smoked-chicken-wings\/)\n3 hours hours\n\n[![This easy game day appetizer combines classic buffalo wing flavors with cool creaminess in an easy dip made in the crockpot. Perfect for any party, serve it up with chips or celery sticks and watch everyone go back for seconds\\!](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='440'%20viewBox='0%200%20440%20440'%3E%3C\/svg%3E)](https:\/\/www.thechunkychef.com\/slow-cooker-buffalo-chicken-dip-recipe\/)\n\n### [Buffalo Chicken Dip (Crockpot Recipe)](https:\/\/www.thechunkychef.com\/slow-cooker-buffalo-chicken-dip-recipe\/)\n2 hours hours 10 minutes minutes\n\n[![Chicken Taco Mexican Pinwheels \\| These pinwheels are filled with a creamy chicken taco filling, which is easily customizable, and rolled up to make a perfect appetizer or party food! \\| http:\/\/thechunkychef.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='440'%20viewBox='0%200%20440%20440'%3E%3C\/svg%3E)](https:\/\/www.thechunkychef.com\/chicken-taco-mexican-pinwheels\/)\n\n### [Chicken Taco Mexican Pinwheels](https:\/\/www.thechunkychef.com\/chicken-taco-mexican-pinwheels\/)\n15 minutes minutes\n\n[More Holiday Recipes \\>](https:\/\/www.thechunkychef.com\/holidays-and-events\/thanksgiving\/)\n\n### Who doesn’t love free stuff?\n**Who doesn't love free stuff?** Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site\\!\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1'%20height='1'%20viewBox='0%200%201%201'%3E%3C\/svg%3E)\n### Looking for something?\n### As Seen On…\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1524'%20height='150'%20viewBox='0%200%201524%20150'%3E%3C\/svg%3E)\n\n### Stay Connected\nsubscribe to get new posts via email:\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1'%20height='1'%20viewBox='0%200%201%201'%3E%3C\/svg%3E)\n\nQuick & Easy\n\n## Dinner Favorites\n\n[![Hearty and positively soul-warming, this beef barley soup simmers all day in the slow cooker, which makes for an incredibly rich soup recipe! \\#beefbarley \\#soup \\#slowcooker \\#crockpot \\#comfortfood \\#barley \\#beefsoup \\#easyrecipe \\#dinner](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='550'%20viewBox='0%200%20440%20550'%3E%3C\/svg%3E)](http:\/\/thechunkychef.com\/slow-cooker-beef-barley-soup-recipe\/)\n\nM\n\n### [Crockpot Beef Barley Soup](http:\/\/thechunkychef.com\/slow-cooker-beef-barley-soup-recipe\/)\n\n[![white bowl of chicken and dumplings](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='550'%20viewBox='0%200%20440%20550'%3E%3C\/svg%3E)](http:\/\/thechunkychef.com\/instant-pot-chicken-and-dumplings\/)\n\nT\n\n### [Instant Pot Chicken & Dumplings](http:\/\/thechunkychef.com\/instant-pot-chicken-and-dumplings\/)\n\n[![HONEY GARLIC SALMON - Succulent and tender salmon filets cooked in a mouthwatering simple honey garlic sauce, then broiled until sticky and caramelized. Made with simple ingredients, in one pan, and in just 20 minutes! \\#salmon \\#honeygarlic \\#onepan \\#easyrecipe \\#dinner \\#seafood \\#fish](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='550'%20viewBox='0%200%20440%20550'%3E%3C\/svg%3E)](http:\/\/thechunkychef.com\/honey-garlic-glazed-salmon\/)\n\nW\n\n### [Honey Garlic Glazed Salmon](http:\/\/thechunkychef.com\/honey-garlic-glazed-salmon\/)\n\n[![Light and filling, this Italian Wedding Soup is perfectly delicious comfort food, all year round. Made in one pan, and ready in 30 minutes, this recipe is great for a weeknight meal! \\#soup \\#souprecipe \\#Italianweddingsoup \\#onepot \\#30minutemeal \\#weeknight \\#dinner \\#easyrecipe \\#homemaderecipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='550'%20viewBox='0%200%20440%20550'%3E%3C\/svg%3E)](http:\/\/thechunkychef.com\/italian-wedding-soup\/)\n\nR\n\n### [Italian Wedding Soup](http:\/\/thechunkychef.com\/italian-wedding-soup\/)\n\n[![This Honey Garlic Chicken is one incredible weeknight dinner idea. Juicy chicken coated and cooked with a glorious sauce made with soy, hoisin, garlic, honey and more! Toss it all in the slow cooker and let it do the work for you! \\#dinner \\#chicken \\#asian \\#honey \\#garlic \\#honeygarlic \\#easyrecipe \\#weeknight \\#slowcooker \\#crockpot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='550'%20viewBox='0%200%20440%20550'%3E%3C\/svg%3E)](http:\/\/thechunkychef.com\/honey-garlic-chicken\/)\n\nF\n\n### [Honey Garlic Chicken](http:\/\/thechunkychef.com\/honey-garlic-chicken\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='550'%20viewBox='0%200%20440%20550'%3E%3C\/svg%3E)](http:\/\/thechunkychef.com\/swedish-meatballs\/)\n\nS\n\n### [Swedish Meatballs](http:\/\/thechunkychef.com\/swedish-meatballs\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='327'%20viewBox='0%200%20440%20327'%3E%3C\/svg%3E)\n\nfree e-book\\!\n\n## Download MY Free Recipe eBook\\!\nSubscribe & receive my most popular recipes compiled into an easy ebook format\\!\n\n[get my copy\\!](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/#popup-3)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='440'%20height='327'%20viewBox='0%200%20440%20327'%3E%3C\/svg%3E)\n\n## **Subscribe & Receive My Free Recipe Ebook\\!**\nNotice: JavaScript is required for this content.\n\n## As Featured On:\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='230'%20height='60'%20viewBox='0%200%20230%2060'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='339'%20height='60'%20viewBox='0%200%20339%2060'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='214'%20height='60'%20viewBox='0%200%20214%2060'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='545'%20height='60'%20viewBox='0%200%20545%2060'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='293'%20height='44'%20viewBox='0%200%20293%2044'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='376'%20height='60'%20viewBox='0%200%20376%2060'%3E%3C\/svg%3E)\n\n[Back to Top](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/)\n\n## Recipes\n### [Dinners](https:\/\/www.thechunkychef.com\/main-dishes\/easy-dinners\/)\n### [Appetizers](https:\/\/www.thechunkychef.com\/appetizer\/)\n### [Desserts](https:\/\/www.thechunkychef.com\/dessert\/)\n### [Slow Cooker](https:\/\/www.thechunkychef.com\/slow-cooker-crockpot\/)\n\n## Learn to Cook\n### [Start Here](https:\/\/www.thechunkychef.com\/learn-to-cook\/)\n### [Tips & Tricks](https:\/\/www.thechunkychef.com\/cooking-tips\/)\n### [e-Cookbook](https:\/\/www.thechunkychef.com\/books\/)\n### [Easy Recipes](https:\/\/www.thechunkychef.com\/main-dishes\/easy-dinners\/)\n\n- [About](https:\/\/www.thechunkychef.com\/about\/)\n- [Work With Me](https:\/\/www.thechunkychef.com\/collaboration\/)\n- [Privacy](https:\/\/www.thechunkychef.com\/privacy\/)\n- [Contact](https:\/\/www.thechunkychef.com\/contact-us\/)\n\n© 2026 The Chunky Chef\n\nSite Credits  Designed by Melissa Rose Design Developed by Once Coupled\n\n[Back to Top](https:\/\/www.thechunkychef.com\/5-minute-homemade-blender-eggnog\/)\n\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"***\n**This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog\\!**\n***\n*Forget the preservative laden cartons of eggnog from the store… homemade is the best! All you need is 5 minutes of your time and a blender. My version mirrors the classic, with raw eggs, cream, milk, and booze, but I’ve also shared a way to make it using cooked egg yolks if you’d feel more comfortable that way.*\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-10.jpg)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-10.jpg)\n\nYou’ve had eggnog before right? It starts popping up in the refrigerated cases at grocery stores during the Fall around here, in those infamous cartons. Store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced.\n\nThe other thing in that store-bought carton is a lot of additives and preservatives, used to make it that thick and ensure that it has a long shelf life. Which is all well and good, but we all know homemade has got to be better right?\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-11.jpg)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-11.jpg)\n\nExcept I always thought that something as complex in flavor as eggnog had to be complicated to make, so I never bothered. Well folks, I finally tried it, and I’m here to tell you… it couldn’t be **EASIER**\\!\n\nThere are several ways to make eggnog, but I’ve gone with the classic way, which does use raw eggs.\n\nRaw eggs. Did I lose you there? For most people, the thought of drinking raw eggs is… well, not pleasant, right? You probably have a little voice in your head going, “um, you can’t eat raw eggs… you could get salmonella!!”.\n\nWell, yes, and no. Classic eggnog is boozy, with a quite a bit of alcohol added, which essentially acts as a preservative and a sterilizer. There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella. This was proven at a lab in Rockefeller University.\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-14.jpg)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-14.jpg)\n\nIf you are concerned about using raw eggs, there are a few things that you can do, and I’ve also provided an eggnog version using cooked eggs in the recipe notes section right below the full recipe.\n\n- *Use fresh, organic eggs… the freshest you can find.*\n- *Use pasteurized raw eggs.*\n- *Make sure to add booze to sterilize the eggnog*\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-Collage.jpg)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-Collage.jpg)\n\nMaking this version of homemade eggnog is the simplest one around… no saucepans, no tempering egg yolks, no whipping egg whites, and just one thing to wash after you’re done\\!\n\nJust add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so. Add the sugar and blend again for 15-20seconds. Add in spices, alcohol, milk and cream and blend until combined, about another 10 seconds. That’s it\\!\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-15.jpg)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-15.jpg)\n\nIt may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little.\n\nTraditionally eggnog was aged for weeks, even months! *Remember, the alcohol acts as a preservative, so it’s safe.* I like to age mine at least a day or two, and up to 2 weeks. It could probably go longer, but I like to be a little cautious.\n\nI just pour my eggnog into an airtight container in the refrigerator and let it hang out in there… tempting me each time I open the refrigerator doors lol.\n\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-16.jpg)](http:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/11\/5-Minute-Blender-Eggnog-16.jpg)\n\nThere are a few classic alcohols used in eggnog…. bourbon, brandy, rum, and cognac. My personal favorite is bourbon and cognac… it lends to a really smooth, luxurious eggnog.\n\nBut as always, this is YOUR eggnog… so add whatever alcohols you prefer. A general rule of thumb though, is that brown liquors are best.\n\nI hope you all give this eggnog a try this holiday season (or any season really)… once you try homemade, you won’t want any store-bought eggnog again\\!\n\n### Helpful Tools For This Recipe:\n- [**Ninja Blender**](http:\/\/amzn.to\/2h2Ydr4) – Smooth, powerful, and not terribly expensive… this is my go-to blender for everything\\!\n- [**Hermetic Glass Carafe**](http:\/\/amzn.to\/2gQWPbB) – I LOVE this vintage look, and it ensures a real airtight seal\\!\n\n**Did you make this?** Be sure to leave a review below and tag me @the\\_chunky\\_chef on Facebook and Instagram\\!\n\nServings: 5 servings\n\n(hover over \\# to adjust)\n\n*This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog\\!*\n\n- ▢\n  4 large eggs the freshest you can find\n- ▢\n  3\/4 cup granulated sugar (or superfine sugar)\n- ▢\n  1\/2 tsp dried nutmeg\n- ▢\n  1\/4 tsp ground cinnamon\n- ▢\n  3 oz cognac (about 1\/3 cup + 1 Tbsp)\n- ▢\n  3 oz bourbon (about 1\/3 cup + 1 Tbsp)\n- ▢\n  1 1\/2 cups whole milk\n- ▢\n  1 cup heavy cream\n\n- Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.\n- Add sugar and blend another 20 seconds.\n- Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.\n- Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.\n\n#### TO SERVE:\n- Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.\n- Serve with some additional grated nutmeg on top, and an optional cinnamon stick.\n\n**Want to save this recipe for later?** Click the heart in the bottom right corner to save to your own recipe box\\!\n\nFeel free to taste test and adjust the amount of alcohol to your tastes\\!\n\n*Recipe adapted from [**Jeffrey Morgenthaler**](http:\/\/www.jeffreymorgenthaler.com\/2009\/egg-nog\/)*\n\n##### **IF YOU PREFER A COOKED EGGNOG:**\n1. Separate eggs.\n2. In a large mixing bowl, beat egg yolks until lighter in color. Add sugar in 3 batches, beating after each addition, until fluffy.\n3. To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling.\n4. Take 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture. This tempers the eggs and ensures they won’t scramble.\n5. Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk.\n6. Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat. You’ll know it’s ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. Don’t let the mixture boil\\!\n7. Take mixture off the heat and stir in the heavy cream. Let cool for approximately 1 hour.\n8. Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving.\n\n*If you prefer a thicker eggnog, beat egg whites on MED\/MED-HIGH speed until soft peaks form. Add a pinch of sugar and beat until stiff peaks form. Fold whipped egg whites into eggnog mixture before serving.*\n\nThe Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.\n###\n[![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http:\/\/thechunkychef.com](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/12\/Untitled-1-1.jpg)](https:\/\/www.thechunkychef.com\/wp-content\/uploads\/2016\/12\/Untitled-1-1.jpg)","meta_canonical":null}

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Boilerpipe Text	This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog! Forget the preservative laden cartons of eggnog from the store… homemade is the best! All you need is 5 minutes of your time and a blender. My version mirrors the classic, with raw eggs, cream, milk, and booze, but I’ve also shared a way to make it using cooked egg yolks if you’d feel more comfortable that way. You’ve had eggnog before right? It starts popping up in the refrigerated cases at grocery stores during the Fall around here, in those infamous cartons. Store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced. The other thing in that store-bought carton is a lot of additives and preservatives, used to make it that thick and ensure that it has a long shelf life. Which is all well and good, but we all know homemade has got to be better right? Except I always thought that something as complex in flavor as eggnog had to be complicated to make, so I never bothered. Well folks, I finally tried it, and I’m here to tell you… it couldn’t be EASIER ! There are several ways to make eggnog, but I’ve gone with the classic way, which does use raw eggs. Raw eggs. Did I lose you there? For most people, the thought of drinking raw eggs is… well, not pleasant, right? You probably have a little voice in your head going, “um, you can’t eat raw eggs… you could get salmonella!!”. Well, yes, and no. Classic eggnog is boozy, with a quite a bit of alcohol added, which essentially acts as a preservative and a sterilizer. There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella. This was proven at a lab in Rockefeller University. If you are concerned about using raw eggs, there are a few things that you can do, and I’ve also provided an eggnog version using cooked eggs in the recipe notes section right below the full recipe. Use fresh, organic eggs… the freshest you can find. Use pasteurized raw eggs. Make sure to add booze to sterilize the eggnog Making this version of homemade eggnog is the simplest one around… no saucepans, no tempering egg yolks, no whipping egg whites, and just one thing to wash after you’re done! Just add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so. Add the sugar and blend again for 15-20seconds. Add in spices, alcohol, milk and cream and blend until combined, about another 10 seconds. That’s it! It may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little. Traditionally eggnog was aged for weeks, even months! Remember, the alcohol acts as a preservative, so it’s safe. I like to age mine at least a day or two, and up to 2 weeks. It could probably go longer, but I like to be a little cautious. I just pour my eggnog into an airtight container in the refrigerator and let it hang out in there… tempting me each time I open the refrigerator doors lol. There are a few classic alcohols used in eggnog…. bourbon, brandy, rum, and cognac. My personal favorite is bourbon and cognac… it lends to a really smooth, luxurious eggnog. But as always, this is YOUR eggnog… so add whatever alcohols you prefer. A general rule of thumb though, is that brown liquors are best. I hope you all give this eggnog a try this holiday season (or any season really)… once you try homemade, you won’t want any store-bought eggnog again! Helpful Tools For This Recipe: Ninja Blender – Smooth, powerful, and not terribly expensive… this is my go-to blender for everything! Hermetic Glass Carafe – I LOVE this vintage look, and it ensures a real airtight seal! Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram! Servings: 5 servings (hover over # to adjust) This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog! ▢ 4 large eggs the freshest you can find ▢ 3/4 cup granulated sugar (or superfine sugar) ▢ 1/2 tsp dried nutmeg ▢ 1/4 tsp ground cinnamon ▢ 3 oz cognac (about 1/3 cup + 1 Tbsp) ▢ 3 oz bourbon (about 1/3 cup + 1 Tbsp) ▢ 1 1/2 cups whole milk ▢ 1 cup heavy cream Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds. Add sugar and blend another 20 seconds. Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow. TO SERVE: Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined. Serve with some additional grated nutmeg on top, and an optional cinnamon stick. Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box! Feel free to taste test and adjust the amount of alcohol to your tastes! Recipe adapted from Jeffrey Morgenthaler IF YOU PREFER A COOKED EGGNOG: Separate eggs. In a large mixing bowl, beat egg yolks until lighter in color. Add sugar in 3 batches, beating after each addition, until fluffy. To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling. Take 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture. This tempers the eggs and ensures they won’t scramble. Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk. Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat. You’ll know it’s ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. Don’t let the mixture boil! Take mixture off the heat and stir in the heavy cream. Let cool for approximately 1 hour. Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving. If you prefer a thicker eggnog, beat egg whites on MED/MED-HIGH speed until soft peaks form. Add a pinch of sugar and beat until stiff peaks form. Fold whipped egg whites into eggnog mixture before serving. The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Please read my [disclosure policy](http://thechunkychef.com/privacy/). * This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog\! * Forget the preservative laden cartons of eggnog from the store… homemade is the best! All you need is 5 minutes of your time and a blender. My version mirrors the classic, with raw eggs, cream, milk, and booze, but I’ve also shared a way to make it using cooked egg yolks if you’d feel more comfortable that way. [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-10.jpg)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-10.jpg) You’ve had eggnog before right? It starts popping up in the refrigerated cases at grocery stores during the Fall around here, in those infamous cartons. Store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced. The other thing in that store-bought carton is a lot of additives and preservatives, used to make it that thick and ensure that it has a long shelf life. Which is all well and good, but we all know homemade has got to be better right? [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-11.jpg)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-11.jpg) Except I always thought that something as complex in flavor as eggnog had to be complicated to make, so I never bothered. Well folks, I finally tried it, and I’m here to tell you… it couldn’t be EASIER\! There are several ways to make eggnog, but I’ve gone with the classic way, which does use raw eggs. Raw eggs. Did I lose you there? For most people, the thought of drinking raw eggs is… well, not pleasant, right? You probably have a little voice in your head going, “um, you can’t eat raw eggs… you could get salmonella!!”. Well, yes, and no. Classic eggnog is boozy, with a quite a bit of alcohol added, which essentially acts as a preservative and a sterilizer. There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella. This was proven at a lab in Rockefeller University. [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='1037'%20viewBox='0%200%20800%201037'%3E%3C/svg%3E)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-14.jpg) If you are concerned about using raw eggs, there are a few things that you can do, and I’ve also provided an eggnog version using cooked eggs in the recipe notes section right below the full recipe. ### There are a few ways you can give yourself some extra security with using raw eggs: - Use fresh, organic eggs… the freshest you can find. - Use pasteurized raw eggs. - Make sure to add booze to sterilize the eggnog [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='800'%20viewBox='0%200%20800%20800'%3E%3C/svg%3E)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-Collage.jpg) Making this version of homemade eggnog is the simplest one around… no saucepans, no tempering egg yolks, no whipping egg whites, and just one thing to wash after you’re done\! Just add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so. Add the sugar and blend again for 15-20seconds. Add in spices, alcohol, milk and cream and blend until combined, about another 10 seconds. That’s it\! [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='1053'%20viewBox='0%200%20800%201053'%3E%3C/svg%3E)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-15.jpg) It may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little. Traditionally eggnog was aged for weeks, even months! Remember, the alcohol acts as a preservative, so it’s safe. I like to age mine at least a day or two, and up to 2 weeks. It could probably go longer, but I like to be a little cautious. I just pour my eggnog into an airtight container in the refrigerator and let it hang out in there… tempting me each time I open the refrigerator doors lol. [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='1062'%20viewBox='0%200%20800%201062'%3E%3C/svg%3E)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-16.jpg) There are a few classic alcohols used in eggnog…. bourbon, brandy, rum, and cognac. My personal favorite is bourbon and cognac… it lends to a really smooth, luxurious eggnog. But as always, this is YOUR eggnog… so add whatever alcohols you prefer. A general rule of thumb though, is that brown liquors are best. I hope you all give this eggnog a try this holiday season (or any season really)… once you try homemade, you won’t want any store-bought eggnog again\! ### Helpful Tools For This Recipe: - [Ninja Blender](http://amzn.to/2h2Ydr4) – Smooth, powerful, and not terribly expensive… this is my go-to blender for everything\! - [Hermetic Glass Carafe](http://amzn.to/2gQWPbB) – I LOVE this vintage look, and it ensures a real airtight seal\! Did you make this? Be sure to leave a review below and tag me @the\_chunky\_chef on Facebook and Instagram\! ![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='410'%20height='310'%20viewBox='0%200%20410%20310'%3E%3C/svg%3E) ## 5 Minute Blender Eggnog [4\.98 from 68 votes](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#respond) Author: [The Chunky Chef](https://www.thechunkychef.com/about/) Prep Time: 5 minutes minutes Total Time: 5 minutes minutes Calories: 465 Servings: 5 servings (hover over \# to adjust) [Print](https://www.thechunkychef.com/wprm_print/5-minute-blender-eggnog) [Rate](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#commentform) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thechunkychef.com%2F5-minute-homemade-blender-eggnog%2F&media=https%3A%2F%2Fwww.thechunkychef.com%2Fwp-content%2Fuploads%2F2016%2F11%2F5-Minute-Blender-Eggnog-16-feat.jpg&description=5+Minute+Blender+Eggnog+%7C+Homemade+eggnog%2C+made+in+your+blender+in+just+5+minutes%21++Rich+and+creamy%2C+yet+surprisingly+light%2C+this+holiday+drink+packs+a+big+punch+of+flavor%21+%7C+http%3A%2F%2Fthechunkychef.com&is_video=false) This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog\! ### Ingredients - ▢ 4 large eggs the freshest you can find - ▢ 3/4 cup granulated sugar (or superfine sugar) - ▢ 1/2 tsp dried nutmeg - ▢ 1/4 tsp ground cinnamon - ▢ 3 oz cognac (about 1/3 cup + 1 Tbsp) - ▢ 3 oz bourbon (about 1/3 cup + 1 Tbsp) - ▢ 1 1/2 cups whole milk - ▢ 1 cup heavy cream ### Instructions - Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds. - Add sugar and blend another 20 seconds. - Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds. - Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow. #### TO SERVE: - Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined. - Serve with some additional grated nutmeg on top, and an optional cinnamon stick. Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box\! ### Chef Tips Feel free to taste test and adjust the amount of alcohol to your tastes\! Recipe adapted from [Jeffrey Morgenthaler](http://www.jeffreymorgenthaler.com/2009/egg-nog/) ##### IF YOU PREFER A COOKED EGGNOG: 1. Separate eggs. 2. In a large mixing bowl, beat egg yolks until lighter in color. Add sugar in 3 batches, beating after each addition, until fluffy. 3. To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling. 4. Take 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture. This tempers the eggs and ensures they won’t scramble. 5. Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk. 6. Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat. You’ll know it’s ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. Don’t let the mixture boil\! 7. Take mixture off the heat and stir in the heavy cream. Let cool for approximately 1 hour. 8. Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving. If you prefer a thicker eggnog, beat egg whites on MED/MED-HIGH speed until soft peaks form. Add a pinch of sugar and beat until stiff peaks form. Fold whipped egg whites into eggnog mixture before serving. ### Nutrition Disclaimer The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used. Did You Make This?Tag [@the\_chunky\_chef](http://instagram.com/the_chunky_chef) on Instagram and hashtag it [\#thechunkychef](http://instagram.com/explore/thechunkychef) so I can see what you made\! [Tag on Insta\!](http://instagram.com/the_chunky_chef) [Leave a Rating](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#commentform) [Save for Later](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/) [Saved\!](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/) ### [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='720'%20height='2016'%20viewBox='0%200%20720%202016'%3E%3C/svg%3E)](https://www.thechunkychef.com/wp-content/uploads/2016/12/Untitled-1-1.jpg) ### You May Also Like... - [![Classic soft and chewy snickerdoodle cookies made with a fun holiday twist... eggnog! Filled with warm spices, actual eggnog, and drizzled with a sweet eggnog glaze! \#cookies \#dessert \#baking \#holiday \#christmas \#eggnog \#snickerdoodle \#cookieswap](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='440'%20height='550'%20viewBox='0%200%20440%20550'%3E%3C/svg%3E)](https://www.thechunkychef.com/eggnog-snickerdoodle-cookies/) [Eggnog Snickerdoodle Cookies](https://www.thechunkychef.com/eggnog-snickerdoodle-cookies/) - [![Honeydew Mint Homemade Popsicles \\| The refreshing taste of sweet honeydew melon and fresh mint will make these easy 4 ingredient homemade popsicles an instant favorite! \\| http://thechunkychef.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='410'%20height='310'%20viewBox='0%200%20410%20310'%3E%3C/svg%3E)](https://www.thechunkychef.com/4-ingredient-honeydew-mint-homemade-popsicles/) [Easy Honeydew Mint Homemade Popsicles](https://www.thechunkychef.com/4-ingredient-honeydew-mint-homemade-popsicles/) - [![Baked Vanilla Chai Donuts \\| Delicious baked donuts filled with great vanilla chai flavors, rolled in cinnamon sugar, and served with an optional chai glaze! \\| http://thechunkychef.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='410'%20height='310'%20viewBox='0%200%20410%20310'%3E%3C/svg%3E)](https://www.thechunkychef.com/baked-homemade-vanilla-chai-donuts/) [Baked Homemade Vanilla Chai Donuts](https://www.thechunkychef.com/baked-homemade-vanilla-chai-donuts/) - [![20 Minute Vegetarian Skillet Lasagna \\| Fall comfort food at it's best, this vegetarian skillet lasagna has all the flavors of traditional lasagna, made in 20 minutes\!](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='440'%20height='550'%20viewBox='0%200%20440%20550'%3E%3C/svg%3E)](https://www.thechunkychef.com/20-minute-vegetarian-skillet-lasagna/) [20 Minute Vegetarian Skillet Lasagna](https://www.thechunkychef.com/20-minute-vegetarian-skillet-lasagna/) [Previous Post](https://www.thechunkychef.com/one-pan-pork-chops-apples-onions/) [Next Post](https://www.thechunkychef.com/red-velvet-brownies-marshmallow-cream-cheese-frosting/) #### Meet The Chunky Chef Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’\! [Learn More](http://thechunkychef.com/about/) ## Reader Interactions 4\.98 from 68 votes ([2 ratings without comment](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/)) ### Leave a Comment [Cancel reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#respond) 1. Zoë says [Posted on 3/30 at 10:20 am](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-323050) I made the eggnog, which is delicious as is. I also made extra, and used it in bread and butter pudding – it was delicious\! [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-323050) 2. Diane says [Posted on 12/29 at 7:03 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-317818) We love this recipe. It’s easy to make, limited ingredients and so tasty. The only problem is we can never wait for it to sit those days you mention. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-317818) 3. Donna Tasnady says [Posted on 12/23 at 3:41 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-317408) Hello, I eat raw eggs ALL THE TIME, and have done so for over 20 years. I’ve never gotten salmonella, not once. Would I do this with store bought eggs? No. My eggs come from a farmer, and healthy chickens. Raw eggs from healthy chickens do NOT have salmonella. Just a little FYI. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-317408) 4. Gail Benjamin says [Posted on 12/4 at 4:29 am](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-315610) I made this as an addition to an eggnog cookie recipe I used for Christmas Cookies 2025. They linked you to there recipe. Very grateful as this is my new forever eggnog recipe. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-315610) 5. Jill S says [Posted on 1/19 at 11:21 am](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-288035) If you’re making it booze-free (like for eggnog lattes), cut the sugar to 1/2c [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-288035) 6. Sara says [Posted on 12/26 at 2:38 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-286934) I didn’t add any alcohol as I prefer it without. Used fresh organic eggs so no real salmonella risk (we’re in the UK). Left it overnight and it was wonderful! Next time I’ll use a tiny bit less sugar. Thanks so much for posting this amazing recipe [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-286934) 7. Thomo says [Posted on 12/20 at 5:17 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-286607) Loved the Egg Nog recipe. Was able to show my kids why I love Egg Nog at christmas which when they heard the name they thought yuk, but they loved it 😍 and said it should have a better name 😂 [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-286607) 8. Kim says [Posted on 12/16 at 9:48 am](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-286380) I love this recipe and got it from a friend in the US. Now I am sharing this everywhere in Germany. How long can I keep the eggnog refrigerated? I was using the freshers eggs straight from the farmer. Thanks\! [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-286380) - [The Chunky Chef](http://thechunkychef.com/about/) says [Posted on 12/16 at 10:36 am](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-286381) So glad you love it! I’ve only made this with pasteurized eggs, and mine keeps just fine (with the alcohol acting a preservative) for up to 2 weeks 🙂 [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-286381) 9. TQ says [Posted on 12/3 at 2:37 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-285751) Can this be made with raw milk? [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-285751) - [The Chunky Chef](http://thechunkychef.com/about/) says [Posted on 12/3 at 8:48 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-285763) I’m not sure, as I’ve never tested this with raw milk. If you do some experimenting, I’d love to know how it turns out 🙂 [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-285763) - Kelly says [Posted on 11/18 at 2:16 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-314392) My mom made this for us kids with fresh eggs from our chickens and raw milk throughout the 70s. Non-alcoholic version, obviously. It tastes basically the same as with pasteurized milk. The sugar and spices mask the differences. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-314392) 10. Jim says [Posted on 11/25 at 8:20 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-285312) Easy! …To make it even easier, I substituted half and half for the milk and heavy cream. I also used only a half cup of sugar. Everyone raved about it. Thanks\! [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-285312) - Tyra says [Posted on 12/1 at 8:01 am](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-285656) hi! did you use 2 cups of half and half? [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-285656) - Jim says [Posted on 12/5 at 11:44 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-285847) I used two and a half cups of half and half. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-285847) 11. Brian says [Posted on 12/27 at 6:24 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-267988) So tasty and easy to make\! [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-267988) - Hannah says [Posted on 12/28 at 4:19 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-268063) Hi I love this recipe and have used it for years now! Just wondering if there’s a use by on the raw egg version as I still have some in the fridge from xmas (which is very unusual!) How long can I keep it for please? [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-268063) 12. Rudi Singh n family says [Posted on 12/25 at 2:00 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-267699) The taste is great love it 100 % [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-267699) 13. T says [Posted on 12/24 at 9:03 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-267648) Amazing. Used Frangelico as the booze. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-267648) 14. John Davies says [Posted on 12/21 at 4:14 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-267448) I’ve been using this uncooked recipe for many years. A couple of weeks ago I made the 12 people measures (only 5 drinking it though haha) I let it infuse for 36 hours it was so simple and flavoursome, everyone loved it. Tomorrow 22/12/2023 I’ll be doing the 16 person version and will be serving it Christmas Day. I grate my own nutmeg and use Jack Daniels and Courvoisier VSOP. I find using great ingredients do this recipe justice. Thanks chunky chef [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-267448) 15. THERESA Fay YELEK says [Posted on 12/9 at 2:02 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-266751) Very cremy Easy to make. Thank you so much. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-266751) - Jennifer M says [Posted on 1/6 at 7:53 am](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-287418) Simply the Best! Thanks so much for sharing this recipe! I’ve made many versions over the years. Now I use less sugar. Also tastes fantastic made with sugar substitute, almost Keto using sugar free oat milk and whipping cream. Low lactose too. I always use spiced rum and wait 2 days for the best flavour. The nice thing about making it yourself is choosing how thick it will be. I like that it doesn’t have the slimy feeling of commercially made eggnog. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-287418) 16. Angelique HERBST says [Posted on 11/23 at 10:51 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-265939) As a;foodie in South Africa we have. Christmas during;summertime so for a local twist I’ve swapped bourbon for. Tant sannie melktert liqueur with some cinnamon sugar and it’s delicious when the taste fermentation process happened overnight inside a juice jug. Taste of;Christmas comfort. Kind regards\&keep up the good work. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-265939) 17. Sue says [Posted on 11/4 at 3:04 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-264741) Absolutely loved this! Just like my mom made for me with her home grown eggs. Couldn’t wait to try it so didn’t let it stand overnight and it was so good. We also tried the second helping with 1 part brandy and 5 parts eggnog….so perfect. Will be making this for the holidays and makes turning down the store bought eggnog so much easier. Thanks for sharing\! [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-264741) 18. Vicki S says [Posted on 11/3 at 1:40 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-264688) Best eggnog recipe out there\! [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-264688) - Annmarie M says [Posted on 11/27 at 1:29 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-266140) Hi! Do you need to use whole milk because I only have 2%? Thanks\! [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-266140) - [The Chunky Chef](http://thechunkychef.com/about/) says [Posted on 11/27 at 7:59 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-266161) I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you do some experimenting, I’d love to know how it turns out\! [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-266161) - Steve Reese says [Posted on 12/25 at 6:01 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-267829) I had 1% milk, so I used 1 cup 1%, 1/2 cup half and half, and 1 cup heavy cream. Also used a gingerbread flavored rum, which was good but not as boozy. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-267829) - Annmarie M says [Posted on 11/27 at 10:33 pm](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-5/#comment-266173) Thanks very much! This was super delicious and I only added a tiny bit of maple syrup, instead of sugar, about 2 teaspoons and it didn’t need any more because the flavors from the spices really came through very nicely! I even was able to use 2% milk because I didn’t have whole milk on hand. Also, I couldn’t wait to try it so I had some immediately afterwards! P.s. I made this non-alcoholic. [Reply](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/#comment-266173) [Older Comments](https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/comment-page-4/#comments) ## Primary Sidebar ![](https://www.thechunkychef.com/wp-content/uploads/2021/02/sidebar-440x259.jpg) ### welcome\! Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’\! [New\! 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Readable Markdown	* This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog\! * Forget the preservative laden cartons of eggnog from the store… homemade is the best! All you need is 5 minutes of your time and a blender. My version mirrors the classic, with raw eggs, cream, milk, and booze, but I’ve also shared a way to make it using cooked egg yolks if you’d feel more comfortable that way. [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-10.jpg)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-10.jpg) You’ve had eggnog before right? It starts popping up in the refrigerated cases at grocery stores during the Fall around here, in those infamous cartons. Store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced. The other thing in that store-bought carton is a lot of additives and preservatives, used to make it that thick and ensure that it has a long shelf life. Which is all well and good, but we all know homemade has got to be better right? [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-11.jpg)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-11.jpg) Except I always thought that something as complex in flavor as eggnog had to be complicated to make, so I never bothered. Well folks, I finally tried it, and I’m here to tell you… it couldn’t be EASIER\! There are several ways to make eggnog, but I’ve gone with the classic way, which does use raw eggs. Raw eggs. Did I lose you there? For most people, the thought of drinking raw eggs is… well, not pleasant, right? You probably have a little voice in your head going, “um, you can’t eat raw eggs… you could get salmonella!!”. Well, yes, and no. Classic eggnog is boozy, with a quite a bit of alcohol added, which essentially acts as a preservative and a sterilizer. There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella. This was proven at a lab in Rockefeller University. [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-14.jpg)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-14.jpg) If you are concerned about using raw eggs, there are a few things that you can do, and I’ve also provided an eggnog version using cooked eggs in the recipe notes section right below the full recipe. - Use fresh, organic eggs… the freshest you can find. - Use pasteurized raw eggs. - Make sure to add booze to sterilize the eggnog [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-Collage.jpg)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-Collage.jpg) Making this version of homemade eggnog is the simplest one around… no saucepans, no tempering egg yolks, no whipping egg whites, and just one thing to wash after you’re done\! Just add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so. Add the sugar and blend again for 15-20seconds. Add in spices, alcohol, milk and cream and blend until combined, about another 10 seconds. That’s it\! [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-15.jpg)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-15.jpg) It may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little. Traditionally eggnog was aged for weeks, even months! Remember, the alcohol acts as a preservative, so it’s safe. I like to age mine at least a day or two, and up to 2 weeks. It could probably go longer, but I like to be a little cautious. I just pour my eggnog into an airtight container in the refrigerator and let it hang out in there… tempting me each time I open the refrigerator doors lol. [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-16.jpg)](http://www.thechunkychef.com/wp-content/uploads/2016/11/5-Minute-Blender-Eggnog-16.jpg) There are a few classic alcohols used in eggnog…. bourbon, brandy, rum, and cognac. My personal favorite is bourbon and cognac… it lends to a really smooth, luxurious eggnog. But as always, this is YOUR eggnog… so add whatever alcohols you prefer. A general rule of thumb though, is that brown liquors are best. I hope you all give this eggnog a try this holiday season (or any season really)… once you try homemade, you won’t want any store-bought eggnog again\! ### Helpful Tools For This Recipe: - [Ninja Blender](http://amzn.to/2h2Ydr4) – Smooth, powerful, and not terribly expensive… this is my go-to blender for everything\! - [Hermetic Glass Carafe](http://amzn.to/2gQWPbB) – I LOVE this vintage look, and it ensures a real airtight seal\! Did you make this? Be sure to leave a review below and tag me @the\_chunky\_chef on Facebook and Instagram\! Servings: 5 servings (hover over \# to adjust) This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog\! - ▢ 4 large eggs the freshest you can find - ▢ 3/4 cup granulated sugar (or superfine sugar) - ▢ 1/2 tsp dried nutmeg - ▢ 1/4 tsp ground cinnamon - ▢ 3 oz cognac (about 1/3 cup + 1 Tbsp) - ▢ 3 oz bourbon (about 1/3 cup + 1 Tbsp) - ▢ 1 1/2 cups whole milk - ▢ 1 cup heavy cream - Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds. - Add sugar and blend another 20 seconds. - Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds. - Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow. #### TO SERVE: - Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined. - Serve with some additional grated nutmeg on top, and an optional cinnamon stick. Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box\! Feel free to taste test and adjust the amount of alcohol to your tastes\! Recipe adapted from [Jeffrey Morgenthaler](http://www.jeffreymorgenthaler.com/2009/egg-nog/) ##### IF YOU PREFER A COOKED EGGNOG: 1. Separate eggs. 2. In a large mixing bowl, beat egg yolks until lighter in color. Add sugar in 3 batches, beating after each addition, until fluffy. 3. To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling. 4. Take 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture. This tempers the eggs and ensures they won’t scramble. 5. Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk. 6. Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat. You’ll know it’s ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. Don’t let the mixture boil\! 7. Take mixture off the heat and stir in the heavy cream. Let cool for approximately 1 hour. 8. Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving. If you prefer a thicker eggnog, beat egg whites on MED/MED-HIGH speed until soft peaks form. Add a pinch of sugar and beat until stiff peaks form. Fold whipped egg whites into eggnog mixture before serving. The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used. ### [![5 Minute Blender Eggnog \\| Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! \\| http://thechunkychef.com](https://www.thechunkychef.com/wp-content/uploads/2016/12/Untitled-1-1.jpg)](https://www.thechunkychef.com/wp-content/uploads/2016/12/Untitled-1-1.jpg)
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