Small-Batch Eggnog Recipe
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.
- 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
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
- Separate the egg: Carefully separate the egg yolk and egg white into two separate bowls or jars.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftover: Refrigerate any leftover eggnog for up to a few days.
- 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
Find it online: https://thehungrymason.com/small-batch-eggnog-recipe/
