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    Home ยป Recipes ยป Drinks (Non-Alcoholic) ยป How to Make Eggnog in an Instant Pot

    PUBLISHED: December 12, 2020 โ€ข By Toni Dash 8 Comments

    How to Make Eggnog in an Instant Pot

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    instant pot eggnog title

    Instant Pot Eggnog is a delicious, light homemade eggnog recipe you’ll love! It takes about 15 minutes to cook and is a perfect drink for the holidays!

    instant pot eggnog title
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    instant pot eggnog title

    Whether you love regular homemade eggnog or an eggnog with liquor, this recipe is fun for Instant Pot users.

    It’s a non-alcoholic but you can always add a dash of rum before serving!

    Easy Eggnog Recipe

    This eggnog recipe is delicious and very flexible. We have tips to make it richer as well as to make it lighter.

    It is NOT a pressure cooker recipe! Pressure cooking would curdle the eggs.

    Instead the eggnog is heated in a water bath using the Instant Pot Sauté function. 

    This allows it to develop into a creamy delicious drink without overheating the eggs.

    It does cook the eggs to a food safe temperature. So there is no concern about drinking ‘raw eggnog’.

    eggnog in the instant pot

    Light Eggnog 

    Eggnog usually has a thick texture, is very rich rich and sweet.

    This version is a lighter version. Even though it thickens it’s still not syrupy thick like eggnog for the grocery store.

    • It uses whole eggs and about half the amount of regular eggnog. Often eggnog recipes only use the yolks which are the fat-dense portion of the egg.
    • We’ve cut back on the sugar amount to still have great flavor but not be as sweet.
    • The recipe uses more milk than cream which changes the fat content.

    You can also change the recipe up to make it your favorite!

    Suggestions are included in the Variations section below.

    Why Make Eggnog in the Instant Pot?

    It leaves the stove top free for other cooking.

    Creating a water bath in the Instant Pot is easier to control than the stove top. 

    It allows those without access to a stove to still make eggnog!

    Recipe Ingredients + Notes

    Milk. The liquid base of the eggnog recipe. We used whole dairy milk but you can substitute different fat percentage milk too.

    Granulated Sugar. This provides the sweetness. 

    Heavy Cream. Makes it rich and gives creamy texture.

    Eggs. We used whole eggs instead of just yolks. You’ll use four eggs.

    Vanilla Extract. Gives a great warm vanilla flavor.

    Spices. Cinnamon Stick, Star Anise, Nutmeg. Gives the eggnog classic spice flavor.

    eggnog in the instant pot from above

    Supplies Needed

    6 quart Instant Pot

    Trivet that goes inside the Instant Pot. It came with the Instant Pot however there are silicon trivets that have longer handles making it easier to remove a pan from the Instant Pot.

    Pan that fits inside the Instant Pot. I used a 7-cup round Pyrex dish that I use for making Instant Pot Meatloaf.

    Variations

    Add more sugar to make it sweeter. Taste it first and decide if you’d like it sweeter.

    Add more eggs or egg yolks to make it richer.

    Use fewer eggs to make it lighter.

    Vary the proportion of milk and cream. The more cream the richer it will be. You can adjust the proportions of the milk and cream to suit your preference.

    Add more nutmeg on top when serving for a stronger nutmeg flavor.

    How to Make it – Step-by-Step

    STEP 1. Prepare the Instant Pot.

    Place the trivet into the Instant Pot and add 4 cups of water.

    Place a baking dish on the trivet. Turn the Instant Pot to SAUTE.

    STEP 2. Prepare the eggnog mixture.

    In large bowl whisk the eggs, milk, sugar, heavy cream, vanilla extract and nutmeg until fully blended together (photos 1-3).

    Pour into the baking dish inside the Instant Pot (photo 4). Add the cinnamon stick and star anise (photo 5).

    eggnog in the instant pot recipe steps 1-4

    STEP 3. Cook the eggnog.

    Cook the eggnog, whisking or stirring constantly especially as it begins to simmer. 

    Cook until it has started to thicken and reached 160 degrees when measured with an instant food thermometer; aproximately 15-20 minutes (photo 6).

    eggnog in the instant pot recipe steps 5-6

    STEP 4. Chill the eggnog.

    Allow the eggnog to cool to around room temperature. Pour it into a large jar or airtight container (sealed) and place in the refrigerator until it fully cools (at least a few hours).

    It will continue to thicken during this time.

    STEP 5. Serve!

    After the eggnog has fully cooled it can be served chilled (on its own or over ice) or warmed and served in mugs.

    Add a dollop of whipping cream and a sprinkle of nutmeg!

    Recipes FAQs + Pro Tips

    Be careful of steam. When stirring the eggnog, measuring the eggnog temperature or removing the pan from the Instant Pot be careful of steam from the boiling water.

    Don’t stop stirring! Continually stirring or whisking makes sure the eggs will not scramble as they cook. Be sure to scrape the bottom of the Instant Pot when stirring too to remove any thickened layers.

    Use a whisk! A whisk will help add air to the eggnog as it cooks keeping it light.

    Why does the Eggnog need to get to 160 degrees?

    That is the food safe temperature when eggs are cooked. Raw eggs can have salmonella, a bacteria that causes food poisoning. Ensuring the eggnog reaches 160 degrees addresses this concern. 

    Use an instant read food thermometer to measure the temperature.

    Storing Leftovers

    Store in a sealed jar or airtight container in the refrigerator for up to 3 days. 

    How to Use it

    The eggnog can be consumed on its own or added to recipes requiring eggnog. Here are some favorites:

    • Eggnog Magic Cake
    • Eggnog Snickerdoodles
    • Boozy Gingerbread Eggnog Bread Pudding
    • Eggnog Pie
    • Gingerbread Cupcakes & Eggnog Frosting
    • Overnight Strawberry-Eggnog French Toast Breakfast Casserole
    • Eggnog Pancakes
    eggnog in the instant pot from side
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    Recipe

    instant pot eggnog title

    Instant Pot Eggnog

    Light and creamy homemade Eggnog is easy in the Instant Pot. This holiday classic can be enjoyed hot, cold or in favorite recipes calling for eggnog.
    5 from 8 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Drinks
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Chilling Time (approximate): 2 hours hours
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 6 3/4-cup servings (total yield: 4 1/2 cups)
    Calories: 232kcal
    Author: Toni Dash
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    Ingredients

    • 3 Cups Milk Whole Milk recommended
    • ⅓ Cup Granulated sugar
    • ½ Cup Heavy cream
    • 4 Eggs
    • 1 teaspoon Vanilla extract
    • 1/8 teaspoon Nutmeg
    • 1 Cinnamon stick
    • 1 Star anise

    Instructions

    • Place the trivet into the Instant Pot and fill with 4 cups of water.
      Place a baking pan inside and set the Instant Pot to the SAUTE setting.
    • While the water is heating whisk together the milk, sugar, heavy cream, eggs, vanilla extract and nutmeg until incorporated.
    • Pour mixture into the baking pan and add the cinnamon sticks and star anise.
    • Cook, stirring or whisking constantly for 15-20 minutes or until the eggnog has thickened and reached 160 degrees.
    • Turn off the Instant Pot and carefully remove the eggnog. Allow to cool slightly then pour into a clean jar or airtight container, seal and chill in the refrigerator until completely cooled.
      NOTE: it will thicken slightly as it cools.
    • Serve cold or rewarm

    Notes

    Use an instant read food thermometer to monitor the eggnog temperature until it reaches 160 degrees. This is the temperature at which eggs are cooked and there are no concerns about the eggs being raw.
    Serve it warm or cold or even chilled over ice!
    Storing it
    Store in a sealed jar or airtight container for up to 3 days.

    Nutrition

    Calories: 232kcal | Carbohydrates: 18g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 102mg | Potassium: 216mg | Fiber: 1g | Sugar: 17g | Vitamin A: 648IU | Calcium: 173mg | Iron: 1mg
    instant pot eggnog title
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    Reader Interactions

    Comments

    1. Ginny says

      December 13, 2020 at 9:43 am

      5 stars
      This was such a clever recipe. I gave it a try and everything was easy. It came out delicious and I’ll definitely be keeping this recipe.

      Reply
    2. Anna says

      December 12, 2020 at 7:58 pm

      5 stars
      What a brilliant idea to make eggnog in the Instant Pot! I love it!

      Reply
    3. wilhelmina says

      December 12, 2020 at 7:42 pm

      5 stars
      This turned out so rich and delicious! What a great holiday recipe!

      Reply
    4. Emily Liao says

      December 12, 2020 at 1:51 pm

      5 stars
      Wow, this was so easy to make right in the instant pot! So delicious and creamy.

      Reply
    5. Andrea Metlika says

      December 12, 2020 at 12:41 pm

      5 stars
      I’ve always wanted to make eggnog but the stove top version scares me. With the IP there’s more control on the temperature. Excited about this!

      Reply
    6. Tara says

      December 12, 2020 at 12:11 pm

      5 stars
      Oh yum! Your lighter version looks amazing! Such a great use of the instant pot. Love your photos too.

      Reply
    7. Jenn says

      December 12, 2020 at 11:23 am

      5 stars
      Love this recipe! I love using my IP and now I can make egg nog in it in time for the holidays!

      Reply
    8. Bintu says

      December 12, 2020 at 11:12 am

      5 stars
      This has to be my favourite drink over the festive season! I am so excited to make this in my Instant Pot.

      Reply
    5 from 8 votes

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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