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Instant Pot Creamy Eggnog
Course
Beverages
Cuisine
British
Keyword
Creamy Eggnog, heavy cream
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
277
kcal
Author
Corrie
Ingredients
¾
cup
sugar
2
cup
whole milk
1
cup
heavy cream
½
teaspoon
ground nutmeg
½
teaspoon
vanilla extract
¼
teaspoon
ground cinnamon
6
eggs
Instructions
In a bowl, add the eggs and beat well.
Add the sugar and beat until dissolved completely.
Add the milk and stiruntil well combined.
In the pot of instant pot, place some water and swirl it to cover the bottom.
Remove the water from pot. (Do not dry the pot).
In the pot, place the egg mixture.
Secure the lid and turn to “Seal” position.
Select “Yogurt” and use the adjust button for 2 times or until the display reads “Boil”.
Cook for about 20-25 minutes.
Press “Cancel” and remove the lid.
With wire whisk, beat the mixture well.
Arrange a fine mesh sieve over a bowl.
Through the sieve, strain the eggnog mixture, pressing with the back of a spoon.
Add the heavy cream, nutmeg and vanilla extract and stir to combine.
Transfer the eggnog into a container and refrigerate overnight before serving.
Serve with the sprinkling of cinnamon.
Nutrition
Calories:
277
kcal