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Eggnog in the Hot Cold Blender and a glass of eggnog with a cinnamon stick

Blender Eggnog in the Ninja Foodi Cold & Hot Blender

Delicious and easy blender eggnog that you can make all year round!
Course Drinks
Cuisine American
Keyword Blender Eggnog
Cook Time 30 minutes
Chill Time 4 hours
Total Time 30 minutes
Servings 4
Calories 335kcal
Author Louise


  • 5 large eggs
  • ¼ cup sugar
  • 1 cup half & half
  • ½ tsp cinnamon ground
  • ½ tsp nutmeg ground
  • ¼ tsp cloves ground
  • ½ cup heavy whipping cream
  • ½ tsp vanilla extract


  • Crack the eggs into a small bowl or directly into the blender. Add the sugar & half and half and press the pulse button for 5 seconds.
  • Select the cook function and choose the low setting. Every 5 minutes press the pulse button for just 1 second. Allow to heat for 25 minutes and check the temperature. By the 25 minute mark, the temp usually is 150°F/66°F and you want to hold that temperature for 5 minutes.
  • After the eggnog is cooked and held for 5 minutes at 150°F/66°C, add in the heavy cream, spices, and vanilla extract. Select the smoothie button. Once that program is completed, your eggnog is ready to be chilled.
  • Chill for at least 4 hours. Serve and Enjoy!



If your mixture is getting hotter than 150°F/66°C, pulse for a few seconds and remove the center piece on the lid to allow some heat to escape. 
You can double this recipe, but the time it takes to reach 150°F/66°C may be longer due to the increased volume. 


Calories: 335kcal | Carbohydrates: 17g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 327mg | Sodium: 137mg | Potassium: 199mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg