Follow these steps

  1. Assemble the assistent with the blender.

  2. Pour egg yolks and cream into the blender and mix on medium speed for about 30 seconds.

  3. Add sugar and spices, mix for another half minute.

  4. Add brandy, milk, spices and mix on high speed until everything is mixed, about 15 seconds.

  5. Put the lid on and set the blender in the fridge.

  6. The eggnogg can be separated slightly in the fridge, so mix it briefly before serving. Serve with freshly grated nutmeg.


  • 4 egg yolks
  • 250 ml cream
  • 225 g sugar
  • 350 ml milk
  • 100 ml brandy, bourbon or dark rum
  • ½ tsp nutmeg, ground
  • 1/4 tsp cinnamon, grind