Introduction

This small-batch eggnog recipe is perfect for those cozy moments when you want a rich, creamy holiday treat without making a large quantity. Freshly whipped and spiced, it’s a delightful blend of warmth and sweetness that you can customize to your taste.

A clear glass jar filled with a layered drink showing two distinct layers: a light brown coffee layer at the bottom with a smooth, thick white foam layer on top. The jar sits on a wooden surface with two empty clear glasses to the left. Behind the jar, there are white paper snowflake decorations hanging on a plain wall, creating a winter theme. To the right, a small glass jar with a wooden lid holds whole nuts, with a striped cloth and a grater nearby. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 (optional)
1/8 teaspoon ground cinnamon (optional)
4 to 6 tablespoons milk
4 to 6 tablespoons heavy cream
Freshly grated nutmeg, for garnish

Instructions

Step 1: Separate the egg yolk and white into two bowls. Add 1 teaspoon of the sugar to the egg white and whisk by hand or with an electric mixer for about 3 minutes until it becomes very thick but not quite holding soft peaks. Set aside.
Step 2: Add 1 tablespoon of sugar to the egg yolk and whisk for one full minute until slightly thickened and pale. Gradually whisk in 1 tablespoon of your chosen spirit, then add the remaining 5 tablespoons once combined.
Step 3: Stir in vanilla and cinnamon if using, followed by 4 tablespoons each of milk and cream. Taste and adjust by adding the remaining milk and cream or more sugar as desired.
Step 4: Gently fold the yolk mixture into the whipped egg whites a few times, stirring without fully combining for a light texture.
Step 5: Place ice cubes into 8-ounce glasses and pour the eggnog over. Garnish with freshly grated nutmeg before serving.

Tips & Variations

Use pasteurized eggs to reduce any food safety concerns with raw eggs.
Adjust the amount of milk and cream to achieve your preferred creaminess and thickness.
For a cooked version, gently heat the yolk, sugar, and milk mixture to 160°F while stirring continuously, then chill before adding cream and spirits.
Try different liquors or blend them to suit your taste preferences.

Storage

Keep any leftover eggnog covered in the refrigerator for up to 3 days. Give it a good stir before serving again. If you made the cooked version, it will be thicker and can also be enjoyed chilled. Avoid freezing as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make eggnog without alcohol?

Yes, you can omit the rum, brandy, or whiskey and still enjoy a creamy, flavorful eggnog. Add a bit more vanilla or cinnamon to boost the flavor.

Is it safe to use raw eggs in eggnog?

Using pasteurized eggs is safest to minimize the risk of foodborne illness. Alternatively, you can prepare the cooked version of eggnog which heats the eggs for safety.

Small-Batch Eggnog Recipe

Print Recipe

★★★★★

4.8 from 119 reviews

This small-batch eggnog recipe offers a rich, creamy holiday classic in just one serving. Made with fresh eggs, a combination of milk and cream, and your choice of rum, brandy, or whiskey, this festive drink can be enjoyed either raw or gently cooked for added safety and creaminess. The recipe includes optional vanilla and cinnamon for a warm spice note and is garnished with freshly grated nutmeg for the perfect seasonal touch.

Author: Lena
Prep Time: 10 minutes
Cook Time: 10 minutes (if cooking eggnog); 0 minutes (if raw)
Total Time: 20 minutes
Yield: 1 serving (8 ounces) 1x
Category: Beverage
Method: Stovetop
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

Garnish

Freshly grated nutmeg

Instructions

Separate the Egg Whites and Yolks: Carefully separate the large egg into two bowls, placing the yolk in one and the white in the other. This will allow you to whip them separately for a lighter, frothier texture.
Whip the Egg Whites: Add 1 teaspoon of granulated sugar to the egg white and whisk vigorously by hand or with an electric mixer for about 3 minutes until thickened but not yet at soft peaks. Set this aside as it adds a light, airy component to the eggnog.
Beat the Egg Yolk Mixture: To the egg yolk, add 1 tablespoon of sugar and whisk for about one minute until the mixture thickens and becomes paler. Slowly whisk in 1 tablespoon of your chosen spirit (rum, brandy, or whiskey), ensuring it is fully incorporated before adding the remaining 5 tablespoons. If using, add the vanilla extract and ground cinnamon at this stage. Next, stir in 4 tablespoons each of milk and cream and taste the mixture. Adjust with more milk, cream, or sugar to your preference for richness and sweetness.
Combine Egg Yolks and Whites: Gently fold the whipped egg whites into the yolk mixture by stirring a few times. Do not fully blend; the goal is to maintain some airiness from the whites to give the drink a light texture.
Prepare to Serve: Place a couple of ice cubes in an 8-ounce glass. Pour the prepared eggnog over the ice. Grate fresh nutmeg on top for garnish to add fragrance and spice to the finished drink.
Optional Cooking Method for Safety and Texture: To cook the eggnog, whisk the egg yolk with 1 tablespoon sugar and gradually incorporate the milk in a small saucepan. Heat over medium heat, stirring constantly, until the mixture reaches 160°F, ensuring it is cooked gently and safely. Remove from heat and whisk in the cream, vanilla, and cinnamon. Cool it completely in the refrigerator. Once chilled, stir in your preferred liquor. This cooked version will be thicker and slightly more custardy in texture.
Storage: Any leftover eggnog can be refrigerated and consumed within a few days. Stir before serving again.

Notes

For safety, especially if serving to children, pregnant women, or those with compromised immune systems, use pasteurized eggs or opt for the cooked method.
Adjust the level of alcohol and dairy liquids according to taste preference and desired richness.
Freshly grated nutmeg enhances the authentic holiday flavor more than pre-ground nutmeg.
This recipe makes approximately one serving; scale up carefully if making for more people.

Keywords: eggnog, holiday drink, small batch, creamy cocktail, festive beverage, rum, brandy, whiskey, cooked eggnog, raw eggnog