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EASY HOT EGGNOG RECIPE
Eggnog was first invented in Britain, where wealthy landowners with access to eggs would rejoice in their bounty by making this drink!
Once it was brought to America, where there are plenty of eggs, it became a popular drink and was adopted by all as a holiday treat.
Here’s our hot version just in time for the holidays, so snuggle up and sip on this rich, warm cocktail or quadruple the recipe and serve it at your holiday party.
Any blender will quickly process the egg into a smooth, frothy drink, then add alcohol and warm milk — or a milk substitute if you prefer!
- 1 tablespoon dark rum
- 1 tablespoon brandy
- 1/2 tablespoon simple syrup 1 part sugar, 1 part water - heated until sugar dissolved
- 2 eggs
- 2 cups hot milk or milk substitute of choice
- Pinch of ground nutmeg or cinnamon for garnish
Place simple syrup and eggs into blender jar and blend on medium for a few seconds.
For Blendtec: Use Speed 4 or LOW-MEDIUM for 5 seconds. Stop machine.
For Vitamix: Select Variable 1, turn machine on and slowly increase speed to Variable 5 and blend for 5 seconds. Stop machine
Add rum, brandy and hot milk and use PULSE* button 1x to gently combine.
Pour the mixture into a glass. Sprinkle a little nutmeg or cinnamon on top and serve.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! 🙂 Tag @BlenderBabes & #BlenderBabes
* If your Vitamix does not have a PULSE button - turn machine to high and turn on and off to equal 1 pulse.
HEALTH BENEFITS OF WARM DRINKS AND PROTEIN
Enjoying a warm drink in the evenings, especially in the colder months when seasonal depression comes upon us, is known to reduce risk of heart disease by reducing stress and getting the blood pumping! 🙂
In addition to those benefits, however, this cocktail has protein. Egg yolks contain omega-3s, which almost everyone is lacking, according to recent research.
Pasture-fed chickens tend to produce eggs with much higher levels of Vitamin E, so if you can find them, pasture-fed organic eggs are preferred.
Keep in mind that this recipe originated before the days of pasteurization, so even raw eggs will work — just make sure they have a thick, un-cracked shell.
Eggs also contain high amounts of tryptophan, selenium, and iodine, so drink up!