Instant Pot Eggnog


A conventional recipe on Christmas day evening that's hearty, fills you up and feels light at the same time. This quick one-pot eggnog requires minimum ingredients and will furnish your dinner table with much in just less than 30 minutes.

It is a delightful and tasty dessert to enjoy with your family and friends on Christmas and New year evenings and other traditional events.

Why This Recipe Works

It is simple, uses minimum ingredients, and tastes pretty much good. Coconut milk and almond milk are very good options if you are looking for something healthy. This instant pot eggnog is a whole meal and you can eat it for lunch, dinner, or whenever you want. Its rich, creamy texture will melt in your mouth and that's the best thing about it.

Recipe Video

Recipe Ingredients

Cinnamon- is an ideal ingredient that changes the flavor and appearance of the recipe.

Vanilla extract- is the main ingredient of the recipe. It enhances all the other flavors in the recipe. Without it, meals tend to taste flat and bland. Make sure to buy very fresh vanilla extract from your favorite shop.

Whole Eggs- are the star ingredients in this recipe that create structure, bind, and tenderize the whole setup. Eggs don't have any alternates because it has so many functions in this recipe. Eggs structure the whole ingredients connecting and baking into a matrix.

Nutmeg- It's a critical ingredient that furnishes the overall taste and texture of the dish.

Coconut milk- is considered to be very healthy as they provide a good amount of fiber and protein. Furthermore, it helps to provide a crisp crust, color, and flavor to the recipe. Adding fresh coconut milk improves the texture and mouthfeel of the recipe.

Almond milk- is known for its health benefits. Including almond milk in your daily diet in a limited amount can help reduce the risk of heart disease.

How to make

Gather all ingredients on your kitchen table.

Take a bowl and add a spoon of cinnamon to it.

Next, add some nutmeg to it.

Put a cup of vanilla extract into the bowl.

Pour white booze.

Next, crack eggs into a separate pot.

Add salt to it.

Now transfer this mixture to an instant pot.

Pour one and a half cups of milk followed by almond milk.

Add Maple syrup and saute it in an instant pot for 1:30 minutes.

Now add the previous mixture into the instant pot and mix it well, till it is completely blended.

Finally, your recipe is ready to serve.

How to Serve 

You can serve it with some crispy corn bread, baked cake, goat cheese, spinach salad, or, Italian salad making it a whole meal. This Instant Pot Eggnog is very healthy and is a very good option to have for lunch and dinner if you're skinny and willing to gain some extra weight.


What to do if it is too thick?

Just add some liquid like water, broth, or cream and mix it gently until the perfect consistency is achieved.

Can Instant Pot Eggnog be prepared and stored?

Yes, it can be stored for up to 2-3 days in the refrigerator. Use an airtight container to store in the freezer.

More Egg Recipes

Instant Pot Shakshuka

Instant Pot Omelette

Instant Pot Deviled Eggs

Instant Pot Egg Bites

Instant Pot Eggnog

This creamy and delicious eggnog is an important part of a Christmas or New Year's celebration. The warm spices like cinnamon and nutmeg add a punch of flavors to this vegetarian-friendly drink.
4.86 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: English
Keyword: booze, coconut milk, Eggnog, nutmeg
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 cup
Author: Corrie


  • 4 cups almond/cashew milk
  • 1 can full fat coconut milk
  • 6 eggs
  • ½ cup maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • salt to taste
  • Booze


  • Whisk the eggs and salt. Gradually add coconut milk, almond milk syrup and whisk.
  • Press “slow cooker” and adjust till “less” is on display on an instant pot.
  • Set the time to 1½ hour, slightly cover the pot with lid a Stir occasionally.
  • Cook until the mixture thickens.
  • When it is thick according to desire move it to an ice bath filled with cold water.
  • In a bowl mix cinnamon, nutmeg, vanilla and booze and whisk the contents.
  • Put in an air-tight jar and refrigerate.


Calories: 265kcal Carbohydrates: 21g Protein: 7g Fat: 18g Saturated Fat: 14g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 164mg Sodium: 73mg Potassium: 265mg Fiber: 1g Sugar: 16g Vitamin A: 239IU Vitamin C: 1mg Calcium: 69mg Iron: 3mg



  • Topple the Instant Pot Eggnog with your favorite sauce and sprinkle with sea salt.
  • You can refrigerate for at least 1:30 minutes hours or overnight before serving. 
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