Even in the event you’re not internet hosting a celebration, you’ll be able to nonetheless have two mugs of eggnog on the sofa! This Small Batch Eggnog is totally cooked to keep away from any uncooked eggs, until you wish to stir within the overwhelmed egg whites on the end–your alternative! It tastes like melted eggnog ice cream, and I do know you are going to adore it this vacation season.
You would possibly assume that my mind immediately scales down all the things to serve two. Nonetheless, there are particular issues I might by no means scale down. Like: rooster soup, chai flavored something (besides these pumpkin cupcakes), and most cocktail recipes.
Nonetheless, all eggnog recipes serve a crowd, requiring you to host a celebration to get pleasure from it. I wish to make you a small batch of eggnog that you may whip up simply as simply as scorching chocolate. Eggnog shouldn’t be out of attain for sofa sitting and Christmas film binging!
This small batch eggnog is fast, straightforward, and appropriately portioned for a family not at the moment internet hosting a celebration. I really like the way in which it tastes identical to melted ice cream.
Necessary Ideas:
Once I make eggnog, I’m going the cooked route. So, this model is cooked all the way in which to a secure temperature. This avoids any potential meals born sickness from uncooked eggs. Additionally, it additionally thickens the eggnog immediately. If you wish to be conventional, you’ll be able to fold within the (uncooked) overwhelmed egg whites earlier than serving, nevertheless it’s totally as much as you. See the images beneath for reference.
Elements
- Eggs. In fact we’d like eggs for eggnog; you knew this, proper? Two giant eggs, which we are going to separate and have the egg yolks and egg whites separate.
- Sugar. It is simply 3 tablespoons of white granulated sugar to sweeten two mugs of eggnog.
- Complete Milk. One cup of complete milk.
- Heavy Cream. You want both ½ or ¾ cup of heavy cream, relying in your plan for the egg whites. If folding the leftover egg whites into the ultimate combination, use ½ cup of cream. If not, use ¾ cup of cream.
- Nutmeg. That is the important taste of small batch eggnog, and I implore you to make use of an entire nutmeg berry that you simply grate contemporary on a microplane as a result of it creates one of the best taste.
- Bourbon. Including alcohol to this small batch of eggnog is totally non-compulsory, nevertheless it’s additionally very conventional. We add one shot of Bourbon whiskey to every mug simply earlier than serving, however you do you.
Find out how to Make Small Batch Eggnog
In a bowl, whisk the egg yolks solely with the granulated sugar till the combination turns pale yellow and triples in measurement. I do that by hand with a giant balloon whisk, and it takes about 1 minute.
In the meantime, in a 1-quart saucepan, warmth the milk, ½ cup (or ¾ cup of cream–see be aware) and ½ teaspoon of freshly grated nutmeg to a mild boil. Take away from the warmth.
Very, very slowly stream the recent milk combination into the egg yolks whereas whisking repeatedly. Go slowly to keep away from cooking the eggs. You may pressure the combination afterwards in the event you’re nervous about lumps.
Subsequent, pour the complete combination again into the saucepan, and place over medium warmth. Stirring often, warmth the combination to 160-degrees F. Lastly, it is non-compulsory to beat the leftover egg whites till fluffy and stir them in. It is your alternative totally.
Simply earlier than serving, we add one shot of Bourbon whiskey, however you need to use Brandy or rum!
Make Forward/ Storage
You can also make this cooked eggnog and retailer it within the fridge to reheat 1-2 days later. Nonetheless, don’t add the alcohol to it or it’d curdle. And don’t do that in the event you’re folding within the uncooked egg whites both. Solely the totally cooked portion of this eggnog may be made forward and saved within the fridge for 1-2 days. Any egg whites or alcohol have to be added contemporary, simply earlier than serving.
When you love the flavors of eggnog, do not miss my eggnog bread pudding!
Yield: 2
Small Batch Eggnog
This traditional eggnog is so easy and straightforward to make, plus it is totally cooked!
Prep Time
5 minutes
Prepare dinner Time
quarter-hour
Complete Time
20 minutes
Elements
- 2 giant eggs, separated
- 3 tablespoons sugar
- 1 cup complete milk
- ½ to ¾ cups cream* (see notes beneath)
- ¾ teaspoon freshly grated nutmeg
- 2 pictures Bourbon whiskey (non-compulsory)
Directions
- In a medium bowl, whisk the egg yolks with the sugar till pale yellow and tripled in measurement. I do that by hand with a giant balloon whisk, and it takes about 1 minute. Whip vigorously.
- In the meantime, in a 1-quart saucepan, warmth the milk, ½ cup of cream and ½ teaspoon of freshly grated nutmeg to boiling. Take away from the warmth.
- Very slowly stream the milk combination into the egg yolks whereas whisking repeatedly. Go slowly to keep away from cooking the eggs.
- Subsequent, pour the complete combination again into the saucepan, and place over medium warmth. Stirring often, warmth the combination to 160-degrees F.
- Optionally available: If you wish to be conventional and fold egg whites into your egg nog, go forward and whip the 2 remaining egg whites to stiff peaks. When the egg nog reaches 160-degrees, take away it from the warmth and gently fold within the overwhelmed egg whites.
- Chill the combination completely if you wish to serve it chilly. Earlier than serving, divide it between two mugs, add Bourbon to style, and sprinkle with the remaining ¼ teaspoon of nutmeg.
Notes
*If folding the leftover egg whites into the combination, use ½ cup of cream. If not, use ¾ cup of cream.
Diet Info:
Yield:
2
Serving Dimension:
1
Quantity Per Serving:
Energy: 472Complete Fats: 25gSaturated Fats: 14gTrans Fats: 1gUnsaturated Fats: 9gLdl cholesterol: 249mgSodium: 136mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 11g
