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Instant Pot Eggnog
Instant Pot Eggnog is the perfect creamy drink. Make this homeamde eggnog recipe for your holiday parties and gatherings.
Course
Dessert
Cuisine
English
Keyword
booze, coconut milk, Eggnog, instant pot eggnog, nutmeg
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
6
cup
Calories
265
kcal
Author
Corrie
Ingredients
4
cups
almond/cashew milk
1
can
full fat coconut milk
6
eggs
½
cup
maple syrup
1
teaspoon
cinnamon
1
teaspoon
nutmeg
1
tablespoon
vanilla extract
salt
to taste
Booze
Instructions
Whisk the eggs and salt together in a bowl. Slowly add the coconut milk, almond milk, maple syrup and whisk.
Put the lid on the Instant Pot. Press the “slow cooker” button and set the time for 1 hour 30 minutes.
Once the time has passed, take off the lid.
In a seperate bowl, mix the cinnamon, nutmeg, vanilla and booze and whisk it together.
Pour that mixture into the eggnog and stir.
Put in an air-tight jar and refrigerate.
Video
Notes
Top the eggnog with your favorite sauce and sprinkle with sea salt.
You can refrigerate for at least 1:30 hours or overnight before serving.
You can make eggnog ahead of time. Just be sure that you store it in the fridge and then stir it before serving.
If you want to leave out the coconut milk, you can. You can just increase the almond milk or add another type of milk in its place.
If you want to use honey as a sweetener instead of maple syrup, do so.
You can change the flavor of your eggnog by changing the alcohol. You can add rum, honey rum or other flavors.
Nutrition
Calories:
265
kcal
|
Carbohydrates:
21
g
|
Protein:
7
g
|
Fat:
18
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
73
mg
|
Potassium:
265
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
239
IU
|
Vitamin C:
1
mg
|
Calcium:
69
mg
|
Iron:
3
mg