This blender-eggnog recipe has been customized for people who own powerful, high-performance blenders, such as a Vitamix or Blendtec. These blenders friction-boil liquids; thus the result is cooked, non-alcoholic eggnog made in a jiffy!
Ingredients
- 4 eggs
- 0.5 cups white sugar
- 0.5 cups rum , or to taste
- 4 cups milk
- 1 tablespoon ground nutmeg
Instructions
-
1
Whip eggs, sugar, and rum in high-powered blender on High until a thick custard forms, about 4 minutes.
-
2
Pour milk and add nutmeg to custard; blend on Medium until well-mixed, about 2 minutes. Increase the speed to High for 1 minute.
-
3
Chill for 4 hours before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
French Quarter Beignets
If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.
Onigiri (Japanese Rice Balls)
Rice shaped in triangles or balls filled with your favorite ingredients. Common fillings are pickled plums or salmon but just about anything salty will work and plain is also very tasty. A yummy alternative to the American sandwich and a staple for any bento (Japanese boxed lunch). Store in the refrigerator.
Fettuccine Alfredo
This creamy, garlicky, smooth Alfredo sauce is the absolute best. You do not want to use a grated Parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard Parmesan cheese in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.