Description

This Small Batch Eggnog recipe is a rich and creamy holiday classic made from scratch for just two servings. Featuring a velvety blend of eggs, milk, cream, sugar, and warm nutmeg, it’s gently cooked to ensure safety and enhanced flavor. Optional bourbon adds a spirited touch, while whipped egg whites lend a light, frothy texture. Perfect for cozy winter evenings or festive gatherings, this easy-to-follow recipe captures the nostalgic essence of traditional eggnog in a perfectly sized portion.

Ingredients

Eggnog Base

2 large eggs, separated
3 tablespoons sugar
1 cup whole milk
1/2 to 3/4 cups cream
3/4 teaspoon freshly grated nutmeg, divided

Optional

2 shots Bourbon whiskey (optional)

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Instructions

Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk the egg yolks with the sugar by hand using a large balloon whisk until the mixture becomes pale yellow and triples in size, about 1 minute.
Heat Milk Mixture: In a 1-quart saucepan, combine whole milk, 1/2 cup of the cream, and 1/2 teaspoon of freshly grated nutmeg. Heat the mixture over medium heat until it comes to a boil, then remove it from the heat.
Temper Egg Yolks: Slowly and steadily stream the hot milk mixture into the egg yolks while whisking continuously to avoid scrambling the eggs.
Cook Eggnog Base: Pour the combined mixture back into the saucepan and heat it over medium heat. Stir occasionally and cook until the eggnog reaches 160°F to safely cook the eggs and thicken the mixture.
Whip Egg Whites (Optional): If desired, whip the two reserved egg whites to stiff peaks. Once the eggnog base reaches 160°F, remove it from heat and gently fold in the beaten egg whites to create a light, frothy texture.
Chill and Serve: Refrigerate the eggnog thoroughly if serving cold. Before serving, pour the eggnog into two mugs, add bourbon to taste, and sprinkle each with the remaining 1/4 teaspoon of nutmeg.

Notes

You can adjust the amount of cream between 1/2 to 3/4 cups depending on your preferred richness.
Make sure to slowly whisk the hot milk mixture into the eggs to prevent them from cooking unevenly or curdling.
Heating the eggnog mixture to 160°F ensures food safety by pasteurizing the eggs.
Adding whipped egg whites is optional but adds a pleasant frothy texture reminiscent of traditional eggnog.
Serve chilled or slightly warm based on your preference.
Use freshly grated nutmeg for the best aromatic flavor.
The optional bourbon enhances flavor but can be omitted for a non-alcoholic version.