Small-Batch Eggnog Recipe

Introduction

Enjoy a cozy holiday treat with this small-batch eggnog recipe, perfect for two. It’s quick to make, delightfully creamy, and can be customized with your favorite spirits and spices for a festive touch.

Ingredients

• 1 large egg, ideally pasteurized
• 1 tablespoon plus 1 teaspoon granulated sugar
• 6 tablespoons rum, brandy, whiskey, or a combination thereof
• 1/4 teaspoon vanilla extract (optional)
• 1/8 teaspoon ground cinnamon (optional)
• 4 to 6 tablespoons milk
• 4 to 6 tablespoons heavy cream
• Freshly grated nutmeg, for garnish

Instructions

1. Step 1: Separate the egg, placing the yolk in one bowl or jar and the white in another. Add 1 teaspoon of sugar to the egg white and whisk by hand or with an electric mixer for about 3 minutes until very thick but not quite soft peaks. Set aside.
2. Step 2: Add 1 tablespoon sugar to the yolk and whisk for about one minute until pale and slightly thickened. Whisk in 1 tablespoon of your chosen spirit, then add the remaining 5 tablespoons, ensuring each addition is combined before adding more.
3. Step 3: Stir in vanilla and cinnamon if using, followed by 4 tablespoons each of milk and cream. Taste and add more milk, cream, or sugar to your preference.
4. Step 4: Pour the yolk mixture into the whipped egg whites and stir gently a few times, leaving it slightly marbled rather than completely uniform.
5. Step 5: Place ice cubes in two 8-ounce glasses, pour the eggnog over, and grate fresh nutmeg on top to garnish.

Tips & Variations

• Use pasteurized eggs to reduce risk when consuming raw eggs.
• For a spicier note, add a pinch of ground nutmeg or cloves to the mixture.
• Try half brandy and half bourbon for a rich flavor blend.
• For a cooked version, gently heat the yolk, sugar, and milk mixture to 160°F while stirring, cool completely, then whisk in cream and spirits.

Storage

Store any leftover eggnog in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again. Reheat gently if desired, but fresh eggnog is best enjoyed cold or over ice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this eggnog without raw eggs?

Yes, you can make a cooked version by gently heating the yolk, sugar, and milk mixture until it reaches 160°F, which cooks the egg safely. Then cool it before adding cream and spirits.

What types of alcohol work best in eggnog?

Rum, brandy, and whiskey are traditional choices. You can use any single type or a combination based on your preference for flavor intensity and sweetness.

Small-Batch Eggnog Recipe

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4.6 from 91 reviews

This small-batch eggnog recipe is a perfect festive treat for two, made fresh in just a few minutes. Using a single egg and a combination of rum, brandy, or whiskey, this creamy drink can be customized to taste with optional vanilla and cinnamon. The method involves whisking egg whites and yolks separately before combining and serving over ice with freshly grated nutmeg. A cooked version is also provided for safer consumption, making this a versatile, quick, and delicious holiday classic.

• Author: Daniel
• Prep Time: 5 minutes
• Cook Time: 5 minutes (if using cooked eggnog, otherwise 0 minutes)
• Total Time: 5-10 minutes
• Yield: 2 servings 1x
• Category: Beverage
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggnog Base

• 1 large egg, ideally pasteurized
• 1 tablespoon plus 1 teaspoon granulated sugar
• 6 tablespoons rum, brandy, whiskey, or a combination thereof
• 1/4 teaspoon vanilla extract (optional)
• 1/8 teaspoon ground cinnamon (optional)
• 4 to 6 tablespoons milk
• 4 to 6 tablespoons heavy cream
• Freshly grated nutmeg for garnish

Instructions

1. Separate the egg: Carefully separate the egg yolk and egg white into two separate bowls or jars.
2. Whisk the egg whites: Add 1 teaspoon of the granulated sugar to the egg white. Using a hand whisk or electric mixer, beat the whites for about 3 minutes until very thick but not holding soft peaks. Set aside.
3. Whisk the yolks: In the yolk bowl, add 1 tablespoon of sugar and whisk vigorously for one full minute until the yolk is slightly thickened and paler in color.
4. Add alcohol and flavorings: To the yolk mixture, whisk in the first tablespoon of rum, brandy, or whiskey thoroughly before adding the remaining alcohol. If using, mix in vanilla extract and ground cinnamon.
5. Add milk and cream: Pour in the lower amount—4 tablespoons each—of milk and heavy cream. Taste and add more milk, cream, or sugar as desired to adjust creaminess and sweetness.
6. Combine mixtures: Pour the yolk mixture into the egg whites and gently stir a few times, ensuring the two mixtures are not fully blended for a light texture.
7. Serve: Place a couple of ice cubes into 8-ounce glasses, pour the eggnog over the ice, and garnish each serving with freshly grated nutmeg.
8. Store leftover: Refrigerate any leftover eggnog for up to a few days.
9. Optional cooked eggnog: Whisk egg yolks with 1 tablespoon sugar until smooth. Gradually whisk in milk and cook over medium heat, stirring constantly, until the mixture reaches 160°F to ensure safety. Remove from heat, whisk in cream, vanilla, and cinnamon. Chill completely before whisking in the alcohol. This cooked version will be thicker.

Notes

• This recipe contains raw egg. For safety, use pasteurized eggs or prepare the cooked version.
• Adjust sweetness by adding up to an additional tablespoon of sugar based on personal preference.
• Milk and cream quantities can be varied between 4 to 6 tablespoons each, depending on how rich you prefer your eggnog.
• The alcohol choice can be rum, brandy, whiskey, or any combination thereof, according to taste.
• Freshly grated nutmeg on top adds a classic finishing touch and aroma.
• The eggnog serves two 8-ounce portions.
• Leftover eggnog keeps well refrigerated for a few days.

Keywords: small-batch eggnog, homemade eggnog, holiday drinks, Christmas recipes, creamy holiday beverage, rum eggnog, brandy eggnog, whiskey eggnog