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Small-Batch Eggnog Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cheflenacooks.com/small-batch-eggnog-recipe/