Instant Pot Homemade Eggnog

🧂 Ingredients

• 5 eggs

  use pasteurized eggs
• 2/3 cup sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon salt

Instructions

• 1 Place the trivet in the Instant Pot and fill with 5 cups of warm water. Turn on
  sauté mode and bring the water to a boil.
• 2 Crack the eggs and add them to a blender. Blend until smooth, about 15 seconds.
  Add the remaining ingredients to the blender and blend for 30 seconds, until
  full blended.
• 3 Pour the eggnog mixture into a 1.75 quart Pyrex bowl. Place the bowl on top of
  the trivet in the Instant Pot.
• 4 Whisk the eggnog continuously until the water returns to a boil and the mixture
  reaches 150° F. Then turn off sauté mode and leave Instant Pot on Keep Warm
  setting.
• 5 Continue to stir the eggnog until the temperature reaches 160° F.
• 6 Carefully lift the bowl out of the water and strain the eggnog through a
  cheesecloth-lined strainer into an airtight container. Chill overnight before
  serving.

Nutrition Info