Instant Pot Eggnog

INGREDIENTS

6 large eggs

2/3 cup sugar

2 cup whole milk

1 cup heavy cream

1/2 tsp pure vanilla

1/2 tsp nutmeg

INSTRUCTIONS

Place trivet in the Instant Pot with 5 cups of water; bring to a boil on the sauté setting. Place a 1.5 quart heat safe bowl inside the Instant Pot, set on the trivet. Water should come up about halfway on the sides.

Place eggs in a blender and blend completely; Add sugar and blend until combined.

Add the remaining ingredients to the blend and blend until fully combined.

Carefully pour eggnog into the 1.5 quart heat safe bowl into the Instant Pot.

Whisk eggnog frequently until the eggnog reaches 150 degrees.

Press the 'Keep Warm' button on the Instant Pot and continue whisking the eggnog until it 160 degrees.

Ladle the eggnog into an airtight container and chill overnight or serve hot.