Ingredients
Scale
- 3 Cups Whole Milk
- 1/3 – 2/3 Cup sugar (depending on taste)
- 1/2 Cup Heavy cream
- 3 Large Eggs
- 1 teaspoon Vanilla extract
- 1 Cinnamon stick
- 1 Star anise
EQUIPMENT NEEDED:
Instructions
- Place the trivet into the Instant Pot and fill with 4 cups of water. Place a baking pan inside and set the Instant Pot to the Sautee setting.
- While the water is heating, whisk the eggs and sugar together. Whisk WELL.
- Add the milk, heavy cream and vanilla until incorporated.
- Pour the into the baking pan and add the cinnamon sticks and star anise.
- Cook, stirring constantly for 8 minutes or until the eggnog has thickened.
- Immediately submerge the pot into an ice bath and continue to whisk until the eggnog has cooled and thickened, about a minute.
- Chill for a few hours until ready to serve.
- Add a little bourbon or whiskey to a glass if desired and fill with ice cold eggnog.
- Garnish with a sprinkle of cinnamon or nutmeg.
Notes
To pasteurize the egg nog, use a candy thermometer and be sure the eggnog reaches 160 degrees.
Nutrition
- Serving Size: 1
