Small Batch Eggnog

Even if you’re not hosting a party, you can still have two mugs of eggnog on the couch! This Small Batch Eggnog is fully cooked to avoid any raw eggs, unless you want to stir in the beaten egg whites at the end–your choice! It tastes like melted eggnog ice cream, and I know you’re going to love it this holiday season.

You might assume that my brain instantly scales down everything to serve two. However, there are certain things I would never scale down. Like: chicken soup, chai flavored anything (except these pumpkin cupcakes), and most cocktail recipes.

However, all eggnog recipes serve a crowd, requiring you to host a party to enjoy it. I want to make you a small batch of eggnog that you could whip up just as easily as hot chocolate. Eggnog should not be out of reach for couch sitting and Christmas movie binging!

This small batch eggnog is quick, easy, and appropriately portioned for a household not currently hosting a party. I love the way it tastes just like melted ice cream.

Important Tips:

When I make eggnog, I go the cooked route. So, this version is cooked all the way to a safe temperature. This avoids any potential food born illness from raw eggs. Also, it also thickens the eggnog instantly. If you want to be traditional, you can fold in the (raw) beaten egg whites before serving, but it’s entirely up to you. See the photos below for reference.

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Ingredients

• Eggs. Of course we need eggs for eggnog; you knew this, right? Two large eggs, which we will separate and have the egg yolks and egg whites separate.
• Sugar. It’s just 3 tablespoons of white granulated sugar to sweeten two mugs of eggnog.
• Whole Milk. One cup of whole milk.
• Heavy Cream. You need either 1/2 or 3/4 cup of heavy cream, depending on your plan for the egg whites. If folding the leftover egg whites into the final mixture, use 1/2 cup of cream. If not, use 3/4 cup of cream.
• Nutmeg. This is the essential flavor of small batch eggnog, and I implore you to use a whole nutmeg berry that you grate fresh on a microplane because it creates the best flavor.
• Bourbon. Adding alcohol to this small batch of eggnog is entirely optional, but it’s also very traditional. We add one shot of Bourbon whiskey to each mug just before serving, but you do you.

How to Make Small Batch Eggnog

In a bowl, whisk the egg yolks only with the granulated sugar until the mixture turns pale yellow and triples in size. I do this by hand with a big balloon whisk, and it takes about 1 minute.

Meanwhile, in a 1-quart saucepan, heat the milk, 1/2 cup (or 3/4 cup of cream–see note) and 1/2 teaspoon of freshly grated nutmeg to a gentle boil. Remove from the heat.

Very, very slowly stream the hot milk mixture into the egg yolks while whisking continuously. Go slowly to avoid cooking the eggs. You can strain the mixture afterwards if you’re worried about lumps.

Next, pour the entire mixture back into the saucepan, and place over medium heat. Stirring occasionally, heat the mixture to 160-degrees F. Finally, it’s optional to beat the leftover egg whites until fluffy and stir them in. It’s your choice entirely.

Just before serving, we add one shot of Bourbon whiskey, but you can use Brandy or rum!

Make Ahead/ Storage

You can make this cooked eggnog and store it in the fridge to reheat 1-2 days later. However, do not add the alcohol to it or it might curdle. And do not do this if you’re folding in the raw egg whites either. Only the fully cooked portion of this eggnog can be made ahead and stored in the fridge for 1-2 days. Any egg whites or alcohol must be added fresh, just before serving.

If you love the flavors of eggnog, don’t miss my eggnog bread pudding!

Continue to Content

Yield: 2

Small Batch Eggnog

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This classic eggnog is so simple and easy to make, plus it's fully cooked!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 large eggs, separated
• 3 tablespoons sugar
• 1 cup whole milk
• 1/2 to 3/4 cups cream* (see notes below)
• 3/4 teaspoon freshly grated nutmeg
• 2 shots Bourbon whiskey (optional)

Instructions

1. In a medium bowl, whisk the egg yolks with the sugar until pale yellow and tripled in size. I do this by hand with a big balloon whisk, and it takes about 1 minute. Whip vigorously.
2. Meanwhile, in a 1-quart saucepan, heat the milk, 1/2 cup of cream and 1/2 teaspoon of freshly grated nutmeg to boiling. Remove from the heat.
3. Very slowly stream the milk mixture into the egg yolks while whisking continuously. Go slowly to avoid cooking the eggs.
4. Next, pour the entire mixture back into the saucepan, and place over medium heat. Stirring occasionally, heat the mixture to 160-degrees F.
5. Optional: If you want to be traditional and fold egg whites into your egg nog, go ahead and whip the two remaining egg whites to stiff peaks. When the egg nog reaches 160-degrees, remove it from the heat and gently fold in the beaten egg whites.
6. Chill the mixture thoroughly if you want to serve it cold. Before serving, divide it between two mugs, add Bourbon to taste, and sprinkle with the remaining 1/4 teaspoon of nutmeg.

Notes

*If folding the leftover egg whites into the mixture, use 1/2 cup of cream. If not, use 3/4 cup of cream.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 472Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 249mgSodium: 136mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 11g

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