This recipe for blender-eggnog has been customized for people who own powerful, high-performance blenders (such as a Vitamix® or Blendtec®). These blenders friction-boil liquids; thus the result is cooked, non-alcoholic eggnog made in a jiffy!


Recipe Summary

5 mins
7 mins
4 hrs
4 hrs 12 mins
5 cups


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whip eggs, sugar, and rum in high-powered blender on High until a thick custard forms, about 4 minutes.

  • Pour milk and add nutmeg to the custard; blend on Medium until well-mixed, about 2 minutes. Increase the speed to High for 1 minute.

  • Chill for 4 hours before serving.

Cook's Note:

Substitute brown sugar for the white sugar if preferred.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

293 calories; protein 11.6g 23% DV; carbohydrates 30.3g 10% DV; fat 8.5g 13% DV; cholesterol 164.4mg 55% DV; sodium 136.5mg 6% DV. Full Nutrition

Reviews (18)

Read More Reviews
20 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11.7.15 A bit weak in flavor but in all fairness I did use skim milk. One thing for certain it doesn t get much easier than this to whip up a batch of eggnog! I think the rum is an important ingredient in this recipe but if you don t want to add the alcohol I d recommend adding rum extract. And if you re watching your calories I think sugar substitutes would work well in this recipe. Do give it time to chill because the flavor improves. Sam Nemati thanks for sharing your recipe. Read More
Rating: 5 stars
This is great for people freaked out about using raw eggs because the vitamin does cook them - I made the recipe using whole milk and added some vanilla bean it definitely has to sit in the fridge for the full 4 hours to get thick. But it lacks the creaminess I'm used to however this can easily be created by playing with your milk ingredients replacing part of the milk with cream and or condensed milk. As is it's a great lower fat recipe my family loved it! Read More
Rating: 5 stars
Delicious! I made this with 2 12 ounce cans of evaporated milk. The egg was completely cooked and it turned out thick and velvety. I added a couple of dashes of cinnamon with the nutmeg. I have a basic Vitamix blended sugar rum and eggs on high for 4 minutes. Added milk and spices blended for 2 minutes on low then finished with 1 minute on high. Read More
Rating: 4 stars
Just made it as shown... and it satisfied my craving for homemade eggnog! Read More
Rating: 5 stars
Easy to make and WAY BETTER than the store bought. This will be a repeat treat every holiday season. Read More
Rating: 5 stars
I like that the mixture does not separate like the other ones do. Probably because it is a little bit cooked or whatever. I also like how it's pretty simple to just add or change the recipe a little bit and still use the Vitamix Read More
Rating: 5 stars
This is delicious. Only change was I used kraken rum and1 tsp vanilla. Will not buy egg nog again Read More
Rating: 5 stars
I used Maple syrup used freshly grated nutmeg and omitted the alcohol. It was delicious! Note for next time: make half a batch at a time because I only used 3 cups of milk and the blender overflowed! Read More
Rating: 5 stars
This is fabulous. I make it with evaporated milk for a better flavor and nice texture. The second time I made it I upped the eggs to 16 with 1.5 cups rum.5 cup sugar 3 cans evaporated milk plus spices. First round on high was for 6 minutes then the 2 mins on medium and the 1 on highest in the original directions. Put a little amaretto in your glass when you serve! Read More