An eggnog shake blends chilled eggnog with vanilla ice cream for a thick, creamy drink flavored with vanilla and nutmeg. It comes together in about five minutes, and the balance of ice cream and milk makes it easy to adjust from spoon-thick to sippable.
Ingredients
- 1 1/2 cups (360 ml) cold eggnog, preferably pasteurized
- 2 cups (about 300 g) vanilla ice cream
- 1/4 cup (60 ml) cold milk, plus more as needed to thin the shake
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/8 teaspoon (about 0.3 g) ground nutmeg, plus a little extra for serving
- Optional: 1/2 cup (about 30 g) whipped cream for topping
- Optional: 1 tablespoon (12 g) finely crushed vanilla wafers or ginger cookies for garnish
Instructions
- Chill two serving glasses in the freezer for a few minutes if you like, and gather the measured ingredients. Keeping the eggnog, milk, and ice cream cold helps the shake stay thick while you blend it.
- Add the eggnog, vanilla ice cream, 1/4 cup (60 ml) milk, vanilla extract, and 1/8 teaspoon nutmeg to a blender. Put the liquid ingredients in first so the blades can catch them, then add the ice cream. If your blender has a small jar, work in two batches rather than filling it beyond its capacity.
- Blend on low for about 10 seconds to start, then increase to medium or high and blend just until smooth, usually another 15 to 25 seconds. Stop as soon as no large ice cream lumps remain. Blending for much longer can warm and loosen the drink, particularly in a high-speed blender.
- Check the consistency. For a thicker shake, blend in another 1/4 cup (about 38 g) ice cream. For a thinner, easier-to-sip shake, add milk 1 tablespoon (15 ml) at a time and pulse briefly after each addition. Taste and add a pinch more nutmeg or a small splash of vanilla if desired.
- Pour into the chilled glasses and serve right away. Add whipped cream, a dusting of nutmeg, or crushed cookies if using. For an even topping, spoon the whipped cream on just before serving so it does not melt into the shake.
Tips
- Start with soft, not melted, ice cream. Ice cream straight from a very cold freezer can be hard to blend, but fully melted ice cream makes a thin shake. Let it stand at room temperature for 3 to 5 minutes, just until a scoop comes out easily, then measure it. The eggnog and milk should remain cold.
- Adjust thickness in small amounts. Eggnog varies in richness, and different ice cream brands soften at different rates. Add milk a tablespoon at a time rather than pouring in extra all at once. If the shake becomes too thin, add a little more ice cream and blend briefly.
- Choose the right eggnog. A full-fat, chilled eggnog gives a rich result, while a lighter eggnog makes a less heavy shake. Use pasteurized eggnog from the store, or make sure homemade eggnog is prepared with pasteurized eggs. A strongly spiced eggnog may need less added nutmeg, so taste before adding more.
- Blend only until smooth. Excess blending warms the ingredients and adds air, which can make the shake foamy and runny. A few short pulses after the initial blend are enough to incorporate a garnish or extra ice cream without overworking the mixture.
Serving Suggestions
Serve this shake immediately in small chilled glasses, especially after a holiday meal or as a simple seasonal dessert. It is rich, so the two servings are generous; you can pour it into four smaller glasses for a tasting-size treat. A little grated or ground nutmeg across the top gives a clear eggnog aroma, while whipped cream makes the drink feel more like a classic ice-cream-shop shake.
For a contrasting crunch, sprinkle crushed vanilla wafers, ginger cookies, or a cinnamon cookie over the whipped cream just before serving. A cinnamon stick can be used as a stirrer, though it is mainly decorative and will not flavor the drink quickly. If you are serving a group, blend the base in batches and pour each batch as soon as it is smooth. Keep any waiting ingredients cold rather than leaving the finished shake on the counter.
This drink pairs well with crisp, not-too-sweet snacks such as shortbread, ginger cookies, or thin slices of apple. If serving it alongside a rich dessert, skip the whipped cream and offer smaller portions. For a party, set out nutmeg and cookie crumbs separately so guests can choose their own toppings.
Variations
Extra-thick eggnog shake: Use 2 1/4 cups (about 340 g) ice cream and omit the milk at first. Blend, then add milk a teaspoon or tablespoon at a time only if the blender needs help moving the mixture. This version is best served with a spoon or a wide straw.
Lighter shake: Replace the vanilla ice cream with 1 1/2 cups (about 225 g) frozen vanilla yogurt and begin with 2 tablespoons (30 ml) milk. The result will be tangier and somewhat less rich than the original. Add more milk gradually if needed; frozen yogurt softens quickly once blended.
Dairy-free version: Choose a dairy-free eggnog and a vanilla non-dairy frozen dessert, then use oat, soy, or almond milk to thin the mixture. Brands differ in sweetness and thickness, so begin with just 2 tablespoons (30 ml) milk and adjust after blending. The flavor will depend on the eggnog and frozen dessert, and may be less custardy than a dairy-based shake.
Cookie-spiced shake: Add 1 tablespoon (about 8 g) finely crushed ginger cookies or speculoos-style cookies to the blender. Blend briefly until incorporated, then taste before adding extra nutmeg. The cookies sweeten and thicken the shake, so you may need a splash more milk.
Chocolate eggnog shake: Blend in 1 tablespoon (5 g) unsweetened cocoa powder or 1 tablespoon (15 ml) chocolate syrup. Cocoa gives a less sweet, more pronounced chocolate taste; syrup makes a sweeter, smoother drink. If using cocoa, blend it with the eggnog first to reduce dry pockets, then add the ice cream.
Storage and Reheating
An eggnog shake has its best texture immediately after blending. If you have leftovers, transfer them to a covered container and refrigerate within 2 hours of preparation. Keep the refrigerator at 40°F (4°C) or colder, and use the leftover shake within 24 hours for the best quality. It will soften and may separate as the ice cream melts; stir or briefly reblend it before drinking. If it smells or looks unusual, discard it.
Do not leave the shake at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). Freezing the prepared shake is possible, but it will set hard and may become icy or separate as it thaws. For a make-ahead option, measure and chill the eggnog mixture separately, then blend it with the ice cream just before serving. Reheating is not appropriate for this cold drink.
Frequently Asked Questions
Can I make an eggnog shake without a blender?
Yes, if the ice cream is soft enough. Put the ingredients in a large, sturdy jar with a tight lid and shake vigorously, or whisk them in a deep bowl until smooth. The texture may be less uniform, and you may need to mash the ice cream with a fork first. Avoid filling a jar more than halfway so there is room for the mixture to move.
Can I use homemade eggnog?
Yes. Use cold homemade eggnog made with pasteurized eggs, or a recipe that cooks the egg mixture safely before chilling it. Homemade eggnog can be thicker or more heavily spiced than commercial eggnog, so start with the stated amount and adjust the milk and nutmeg after blending. Keep it refrigerated while you prepare the shake.
How can I make the shake less sweet?
Use an eggnog and vanilla ice cream that are not especially sweet, and leave out sweet toppings. You can also replace up to half the vanilla ice cream with plain frozen yogurt, which adds a little tang and reduces the dessert-like sweetness. Avoid adding extra milk as the only fix: it thins the shake but does not remove sugar, and too much can make the texture watery.
Can I make it ahead for a party?
It is better to measure the eggnog, milk, vanilla, and nutmeg in advance and keep that mixture covered in the refrigerator. Add the ice cream and blend shortly before serving, because a fully blended shake melts and loses its thick texture. If you need to blend a batch a few minutes early, keep it very cold and stir or pulse it briefly before pouring.
What can I use instead of vanilla ice cream?
Vanilla frozen yogurt or a vanilla non-dairy frozen dessert both work. Frozen yogurt gives a tangier, lighter finish, while a non-dairy option changes the flavor according to its base. Plain ice cream can also be used with an extra 1/2 teaspoon (2.5 ml) vanilla extract, though the shake may taste less like a classic vanilla eggnog shake.
Can I add a shot of alcohol?
This recipe is designed as a nonalcoholic drink, but adults of legal drinking age may add a small measured splash of rum or bourbon to an individual serving. Blend or stir it in briefly, then taste before adding more because alcohol can loosen the texture and quickly become the dominant flavor. Drink responsibly, and keep an unspiked option available for guests.
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