Easy Blender Egg Nog Recipe

Eggs, sugar, brandy, spiced rum, whole milk, heavy cream, and grated nutmeg come together in this streamlined take on classic holiday egg nog. This recipe uses Jeffrey Morgenthaler’s influential blender method, which trims away the heaviness of custard-style nog while keeping the drink’s essential warmth and richness.

Morgenthaler’s approach echoes the 19th-century flips that anchored early American holiday drinking, but with a modern preference for silkiness over heft. The result is a light-bodied, aromatic nog with just enough structure to feel celebratory, and just enough ease to make at a moment’s notice.

Why the Blender Egg Nog works

This Egg Nog recipe delivers traditional flavors with a lighter texture. Like most traditional recipes, the eggs provide the backbone of the drink. Emulsified with superfine sugar, the eggs blend into a smooth, pourable base. Brandy and spiced rum add warmth and depth without overshadowing the dairy, and whole milk thins the heavy cream just enough to keep the texture satiny rather than thick. 

Using a blender preserves the drink’s lightness while creating a stable emulsion. The blending aerates the mixture just enough to make it feel plush, not foamy, and ensures the sugar fully dissolves without overworking the dairy. It’s a modern technique suited to the drink’s historic simplicity while delivering smoothness, speed, and consistency in a format that never turns heavy or custard-like.