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.
This classic eggnog is so simple and easy to make. *If folding the leftover egg whites into the mixture, use ½ cup of cream. If not, use ¾ cup of cream.Eggnog
Ingredients
Instructions
Notes
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
Amanda @ Once Upon a Recipe says
I would never ever have thought to make my own egg nog. You're amazing!
Matea says
I've never made eggnog before, but that may change soon! This looks delicious!
Julie says
THANK YOU. I've been missing my eggnog this holiday season, and the pasteurized stuff at the grocery store turned out to be kind of gross and way too nutmeg-y. This is eggnog I can safely drink = hooray!
Nicole ~ Cooking for Keeps says
yeahhhh,,..bourbon. Non-negotiable. In fact -- the more the better!
Carol at Wild Goose Tea says
Wow, this is not your Mama's eggnog-----I love it. AND I could easily drink both mugs. Ha!
Melanie | Melanie Makes says
Oh that Erin - the two of you together are dangerous and this recipe proves it. Two cups of perfection, coming right up! Pinned!
ali grace | cookies and grace says
Amazing! My hubs loves eggnog... and I still can't decide how I feel about it. Definitely going to try this recipe, though! Maybe tomorrow, for our Home Alone date night. :)
Willow @ Will Cook For Friends says
Oh yeah! Bourbon really is a must. Or rum. To be completely honest, I was an eggnog hater for years... then I started making it from scratch, and I was a total convert. And I prefer cooking mine, too -- I've done it with raw, pasteurized eggs before, and it was fine, but there's definitely a peace of mind that comes with cooking. Plus, it makes the 'nog extra thick and creamy. Deelish!
Jocelyn@Brucrewlife says
Yay for egg nog for 2!! And I agree with your hubby. The bourbon is needed! ;)
An Older Person says
Hey Millenials- Bourbon is simething that has become really popular. What brands do you recommend? Thanks!