Even when you’re not internet hosting a celebration, you possibly can 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 need to stir within the crushed egg whites on the end–your alternative! It tastes like melted eggnog ice cream, and I do know you are going to find it irresistible this vacation season.
You may assume that my mind immediately scales down every part to serve two. Nonetheless, there are specific issues I’d 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 need to make you a small batch of eggnog that you can 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 present internet hosting a celebration. I like the way in which it tastes similar to melted ice cream.
Vital 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 possibly can fold within the (uncooked) crushed egg whites earlier than serving, however it’s fully as much as you. See the pictures beneath for reference.
Elements
- Eggs. In fact we want eggs for eggnog; you knew this, proper? Two massive 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.
- Entire Milk. One cup of entire 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 a complete nutmeg berry that you just grate contemporary on a microplane as a result of it creates the perfect taste.
- Bourbon. Including alcohol to this small batch of eggnog is fully non-compulsory, however it’s additionally very conventional. We add one shot of Bourbon whiskey to every mug simply earlier than serving, however you do you.
The best way 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 dimension. 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 word) and ½ teaspoon of freshly grated nutmeg to a delicate boil. Take away from the warmth.
Very, very slowly stream the new milk combination into the egg yolks whereas whisking constantly. Go slowly to keep away from cooking the eggs. You’ll be able to pressure the combination afterwards when you’re nervous about lumps.
Subsequent, pour your 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 fully.
Simply earlier than serving, we add one shot of Bourbon whiskey, however you should utilize Brandy or rum!
Make Forward/ Storage
You may 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 would curdle. And don’t do that when you’re folding within the uncooked egg whites both. Solely the totally cooked portion of this eggnog could be made forward and saved within the fridge for 1-2 days. Any egg whites or alcohol should be added contemporary, simply earlier than serving.
For those who love the flavors of eggnog, do not miss my eggnog bread pudding!
Yield: 2
Small Batch Eggnog
This basic eggnog is so easy and simple to make, plus it is totally cooked!
Prep Time
5 minutes
Prepare dinner Time
quarter-hour
Complete Time
20 minutes
Elements
- 2 massive eggs, separated
- 3 tablespoons sugar
- 1 cup entire milk
- ½ to ¾ cups cream* (see notes beneath)
- ¾ teaspoon freshly grated nutmeg
- 2 photographs Bourbon whiskey (non-compulsory)
Directions
- In a medium bowl, whisk the egg yolks with the sugar till pale yellow and tripled in dimension. 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 constantly. Go slowly to keep away from cooking the eggs.
- Subsequent, pour your complete combination again into the saucepan, and place over medium warmth. Stirring often, warmth the combination to 160-degrees F.
- Elective: 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 crushed egg whites.
- Chill the combination totally 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.
Vitamin Info:
Yield:
2
Serving Measurement:
1
Quantity Per Serving:
Energy: 472Complete Fats: 25gSaturated Fats: 14gTrans Fats: 1gUnsaturated Fats: 9gLdl cholesterol: 249mgSodium: 136mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 11g
