Eggnoggin Plus

This is eggnog stripped down to its bare essentials. One egg, chilled milk, sugar, vanilla, and a pinch of nutmeg on top. No cream, no bourbon, no fuss. Just blend it until frothy and pour.

The raw egg is what gives this drink its signature richness and body. Blending at high speed emulsifies the egg into the cold milk, creating that thick, silky texture that makes eggnog feel like more than just flavored milk. The sugar dissolves completely in the blender, so there’s no grittiness at the bottom of the glass.

Use the coldest milk you have. Ice-cold milk froths better in the blender and keeps the drink thick instead of thin and foamy. Whole milk gives you the best body, though 2% works if that’s what’s in the fridge.

Kitchen Tips

• Blend for a full 30 seconds at high speed to get the frothiest texture. Under-blending leaves the egg partially incorporated and the drink feels thin.
• Grate fresh nutmeg over the top instead of using pre-ground. Fresh nutmeg is sharply aromatic and warm, while pre-ground tastes dusty and flat.
• If raw egg concerns you, use a pasteurized egg. Same result, no food safety worry.

Variations

• Add a shot of bourbon, rum, or brandy for an adults-only holiday version.
• Swap the sugar for a tablespoon of maple syrup for a warmer, more complex sweetness.
• Blend in a frozen banana for a thicker, shake-like consistency with natural sweetness.