A traditional recipe for Christmas and New Year evenings, it is a delightful and tasty dessert to enjoy with your family.
Instant Pot Eggnog
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 cup
Calories 178 kcal
Ingredients
- 4 cups almond/cashew milk
- 1 can full fat coconut milk
- 6 eggs
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- salt to taste
- Booze
Instructions
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Whisk the eggs and salt. Gradually add coconut milk, almond milk and syrup and whisk.
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Press “slow cooker” and adjust till “less” is on display on an instant pot.
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Set the time to 1½ hour, slightly cover the pot with lid. Stir occasionally.
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Cook until the mixture thickens.
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When it is thick according to desire move it to ice bath filled with cold water.
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In a bowl mix cinnamon, nutmeg, vanilla and booze and whisk the contents.
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Put in air tight jar and refrigerate.
