You might assume that my brain instantly scales down everything to serve two. Not so. There are certain things I would never scale down. Like: chicken soup, chai flavored anything (except these pumpkin cupcakes), and most cocktail recipes. What am I going to do with an entire pitcher of margaritas? Wait, I know the answer! Moving on…
So, when my sweet, lovely, beautiful and talented blog bestie Erin told me I should scale down eggnog to make just two mugs, a light bulb went off in my head. Of course egg nog should be scaled down! Most recipes serve a crowd, requiring you to host a party to enjoy it. I wanted 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! It should be quick, easy, and appropriately portioned for a household not currently hosting a party.
So, here you go. I’ve made it several times, and I love the way it tastes just like melted ice cream. When I make eggnog, I go the cooked route. I just don’t want to risk raw eggs ever, ya know? So, this version is cooked all the way to a safe temperature. There are more than just health benefits to this–it also thickens the eggnog instantly. If you want to be traditional even with this fully-cooked version, you can fold in the (raw) beaten egg whites before serving, but it’s entirely up to you. I’ll give further instructions in the recipe below. A lot of things are adaptable and optional in this recipe, but one of the things that is not negotiable is Bourbon. You must add Bourbon. Ok, I’m kidding, I’ve had most of my mugs without Bourbon, but my husband really wants you to know that the Bourbon makes it incredible.
- 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)
- 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.
- 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.
- Very slowly stream the milk mixture into the egg yolks while whisking continuously. Go slowly to avoid cooking the eggs.
- Next, pour the entire mixture back into the saucepan, and place over medium heat. Stirring occasionally, heat the mixture to 160-degrees F.
- 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.
- 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.
*If folding the leftover egg whites into the mixture, use 1/2 cup of cream. If not, use 3/4 cup of cream.