Instant Pot Eggnog Directions:

Begin by whisking together 4 cups of the milk, sugar, egg yolks, and salt. Pour the mixture into your Instant Pot and push the Yogurt setting button until it says boil.

Use a rubber spatula to stir the eggnog as it heats. You don’t have to stir constantly, just every minute or two to avoid any scorching/sticking. When the Instant Pot beeps and switches to the yogurt setting, it should be heated to 160°F, or close to it.

Push the saute button until it is on low. Stir nearly continuously at this point, as the saute feature cooks hotter than the yogurt settings. Continue heating the eggnog until it reaches at least 160°F, or up to 170°F. The higher the temperature, the thicker your eggnog will be. Just make sure to not let it overcook and the eggs curdle.

Once your eggnog is finished cooking, remove the Instant Pot insert and whisk in the vanilla extract. Pour the eggnog into a pitcher to cool.

Chill the eggnog until cold, about 4-6 hours, then serve it with lightly sweetened whipped cream and top with a dash of ground nutmeg.

Stovetop Eggnog Directions:

Begin by whisking together 4 cups of the milk, sugar, egg yolks, and salt.

Pour the mixture into a heavy bottom medium pot heat it over medium-low.

Use a rubber spatula to stir the eggnog every minute or so as it heats. You don’t have to stir constantly, but you also want to avoid scorching the milk or cooking the eggs and ending up with bits of scrambled egg in your eggnog.

Cook until the eggnog had been heated to 160°-170°F. The higher the temperature, the thicker your eggnog will be. Just make sure to not let it overcook and the eggs curdle. (See the notes for an alternative way to tell if it has thickened)

Once your eggnog is finished cooking, whisk in the vanilla extract and pour the eggnog into a pitcher to cool. Chill the eggnog until cold, about 4-6 hours.

Serve it with lightly sweetened whipped cream and top with a dash of ground nutmeg.