Eggnog Milkshake
A creamy, spiced holiday milkshake that blends rich eggnog with vanilla ice cream and a hint of nutmeg. Thick, smooth, and ready in minutes—perfect for Christmas gatherings or a cozy winter treat. This shake celebrates the flavors of the season in a single indulgent glass.
Steps
Before you start
- Use chilled eggnog straight from the refrigerator
- Scoop ice cream while still in the freezer so it's very cold
- Have a blender ready and add ingredients in the order listed
Combine base ingredients
- Pour the 2 cups (480 ml) of chilled eggnog into a blender.
- Add 2 cups (480 ml) of vanilla ice cream, scooped directly into the blender.
- Add 1 cup (240 ml) of ice cubes.
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Tip: Add ice cubes last so they don't get packed at the bottom and block the blades.
Add spice and flavor
- Sprinkle the 1/4 teaspoon (0.5 g) of ground nutmeg and the 1/2 teaspoon (2.5 ml) of vanilla extract (if using) over the ice and eggnog mixture.
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Tip: The vanilla extract deepens the eggnog flavor; omit it if you prefer a lighter shake.
Blend until smooth
- Cover the blender and blend on high speed for 45 to 60 seconds, until the mixture is completely smooth, creamy, and no ice chunks remain.
- Stop and check: the shake should be thick enough that it moves slowly down the side of the glass.
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Ready when: Smooth, creamy texture with no visible ice chunks; mixture flows slowly.
Tip: Do not overblend. Blending too long warms the shake and makes it too thin. If it's too thick, add 2–3 tablespoons more eggnog and pulse briefly.
Serve immediately
- Pour the milkshake into two chilled 12–16 oz glasses.
- Divide evenly, aiming for about 12 oz per glass.
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Tip: Serve in pre-chilled glasses to keep the shake cold longer. Use wide straws or spoon-straws for a thick shake.
Good to know
Tips
- For a boozy version, add 1 to 2 ounces (30–60 ml) of bourbon, cognac, or spiced rum after blending. Stir gently and serve immediately.
- Chill your glasses in the freezer for 15 minutes before pouring to prevent the shake from warming too quickly.
- If eggnog is scarce after the holidays, make a simple eggnog-style shake by mixing 1.5 cups eggnog with 0.5 cups heavy cream and a dash of cinnamon, then proceed with the recipe.
- For a lighter version, replace half the ice cream with 1/2 cup (120 ml) of heavy cream or half-and-half, which keeps the drink creamy without being quite so rich.
Storage & reheating
Eggnog Milkshake is best enjoyed immediately after blending. If you must store it, cover and refrigerate for up to 1 hour, though the texture will separate and thin. Do not freeze; the shake will become grainy when thawed.
Substitutions
- vanilla ice cream → rum raisin or cinnamon ice cream. Use the same amount for a spiced twist on the classic. Rum raisin adds richness; cinnamon complements the nutmeg.
- ground nutmeg → ground cinnamon or a pinch of ground cloves. Use 1/4 teaspoon cinnamon (same amount) or just a tiny pinch of cloves (start with 1/8 teaspoon) for a different warm spice profile.
- ice cubes → 2–3 frozen eggnog cubes plus 3/4 cup ice. If you freeze eggnog in an ice cube tray ahead of time, use some in place of plain ice for extra eggnog flavor without watering down the shake.
- vanilla extract → 1/4 teaspoon rum extract or 1 tablespoon dark rum. Rum extract adds authentic eggnog character with no alcohol; rum adds warmth and complexity but introduces alcohol. Omit entirely for an alcohol-free shake.
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- Meal
- Dessert
- Method
- No-Cook
- Occasion
- Christmas
- Season
- Winter Comfort Food