Homemade Eggnog - Perfectly Pasteurized in an Instant Pot

Add eggs to a blender and blend for a couple seconds.

Add sugar to the blender and blend for a couple seconds.

Add milk, cream, nutmeg, vanilla extract, rum, and cinnamon to the blender and pulse gently to combine without spilling.

Add the trivet to the Instant Pot along with a Pyrex dish.

Add just enough water to the Instant Pot for the Pyrex dish to float.

Pour the eggnog mixture into the Pyrex dish.

Turn the Instant Pot onto the high sauté setting and bring the water to a boil.

Once boiling, switch the Instant Pot to keep warm when the eggnog reaches 150°F, stirring continuously.

Continue stirring until the eggnog reaches 160°F, then carefully remove it from the pot.

Transfer the eggnog to an airtight container and chill overnight.

Equipment Needed

Dietary

Allergens