If you love the cozy holiday flavor of eggnog and the creamy richness of milkshakes, this one’s a total win. It’s cold, it’s creamy, and it tastes like December in a glass.
You only need a few ingredients, and it takes less than 5 minutes to make. Perfect for when you want something festive without a lot of effort.
What You’ll Need
- 2 cups vanilla ice cream (heaping scoops)
- 1 cup eggnog (cold)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- Whipped cream for topping (optional)
- Pinch of cinnamon or nutmeg for garnish (optional)
Why I Love This Recipe
This shake is my go-to when I want to feel like the holidays but don’t want to bake. It’s something I’ve made since I was a teenager during December nights when we’d watch movies and wrap presents.
Here’s why it’s a favorite:
- Only takes 3–5 minutes
- No cooking involved
- Creamy, cold, and super festive
- Tastes like a holiday dessert in a glass
Makes
2 servings
Time
Prep: 3 minutes
Total: 3–5 minutes
Pro Tips
- Use full-fat eggnog for the creamiest result
- Let the ice cream sit out 2–3 minutes before blending so it scoops easier
- Add a pinch of cinnamon for an extra holiday twist
- Want it thicker? Add more ice cream
- For a grown-up version, add a splash of spiced rum
Tools You’ll Need
- Blender
- Measuring cups and spoons
- Ice cream scoop
- Tall glasses
- Spoon or straw for serving
Substitutions and Variations
- Non-dairy: Use dairy-free vanilla ice cream and almond or oat-based eggnog
- Extra spice: Add a pinch of cloves or allspice
- Boozy: A splash of bourbon or spiced rum works great
- Chocolate twist: Add a squirt of chocolate syrup to the blender
Make Ahead Tips
You can scoop the ice cream into a freezer-safe container and pre-measure the eggnog ahead of time. Just store both in the fridge/freezer and blend when ready.
How to Make an Eggnog Milkshake
Step 1: Add Vanilla Ice Cream to Blender
Scoop 2 cups of vanilla ice cream (heaping, slightly softened) into your blender.
Step 2: Pour in Eggnog
Pour 1 cup of cold eggnog over the ice cream in the blender.
Step 3: Add Spices and Vanilla
Add 1/4 teaspoon ground nutmeg and 1/4 teaspoon vanilla extract to the blender.
Step 4: Blend Until Smooth
Blend everything on high speed for 20–30 seconds until smooth and creamy.
Step 5: Pour into Glasses and Top
Pour the milkshake into two tall glasses. Top with whipped cream and a pinch of nutmeg or cinnamon if desired.
Leftovers and Storage
Best enjoyed right away. If you need to store it, keep it in the fridge for up to 1 hour, but it may melt and separate. You can always re-blend with a scoop of ice cream.
Why This Recipe Works (Quick Science)
Ice cream provides fat and sugar that blend smoothly with the proteins in eggnog. The fat content in both helps trap air when blended, giving the milkshake that creamy, almost fluffy texture. Nutmeg and vanilla boost the natural flavor of the eggnog without overpowering it.
Common Mistakes
- Using low-fat eggnog: It’ll make the shake icy and watery.
- Blending too long: Over-blending melts the ice cream too much.
- Not softening the ice cream: Makes it harder to blend evenly.
What to Serve With
- Gingerbread cookies
- Sugar cookies
- A slice of pumpkin pie
- Pretzel sticks (for sweet & salty contrast)
FAQ
Can I make it without a blender?
Yes, you can use a hand mixer or mash the ice cream and stir everything together—it just won’t be as smooth.
Can I use store-bought eggnog?
Definitely. Just make sure it’s cold.
How do I make it thicker?
Use more ice cream or less eggnog.
Is it gluten-free?
Yes, as long as your eggnog and ice cream are gluten-free (most are, but check the label).
Final Thoughts
This eggnog milkshake is cozy, creamy, and just the right amount of sweet. Whether it’s movie night, dessert time, or just a holiday craving, it hits the spot. If you try it, leave a comment and let me know how you liked it or how you made it your own!
