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 absolutely cooked to keep away from any uncooked eggs, until you wish to stir within the overwhelmed egg whites on the end–your selection! It tastes like melted eggnog ice cream, and I do know you are going to like it this vacation season.
You may assume that my mind immediately scales down every part to serve two. Nonetheless, there are particular issues I’d by no means scale down. Like: hen 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 take pleasure in it. I wish to make you a small batch of eggnog that you would 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 presently internet hosting a celebration. I like the way in which it tastes identical to melted ice cream.
Necessary Suggestions:
Once I make eggnog, I’m going the cooked route. So, this model is cooked all the way in which to a protected 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) overwhelmed egg whites earlier than serving, but it surely’s completely as much as you. See the pictures under for reference.
Substances
- 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.
- 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 recent on a microplane as a result of it creates the most effective taste.
- Bourbon. Including alcohol to this small batch of eggnog is completely non-compulsory, but it surely’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 delicate boil. Take away from the warmth.
Very, very slowly stream the recent milk combination into the egg yolks whereas whisking constantly. Go slowly to keep away from cooking the eggs. You possibly can pressure the combination afterwards when you’re anxious 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 selection completely.
Simply earlier than serving, we add one shot of Bourbon whiskey, however you should 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 when you’re folding within the uncooked egg whites both. Solely the absolutely cooked portion of this eggnog might be made forward and saved within the fridge for 1-2 days. Any egg whites or alcohol have to be added recent, 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 traditional eggnog is so easy and simple to make, plus it is absolutely cooked!
Prep Time
5 minutes
Cook dinner Time
quarter-hour
Whole Time
20 minutes
Substances
- 2 giant eggs, separated
- 3 tablespoons sugar
- 1 cup entire milk
- ½ to ¾ cups cream* (see notes under)
- 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 constantly. 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.
- Non-obligatory: 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 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.
Diet Info:
Yield:
2
Serving Measurement:
1
Quantity Per Serving:
Energy: 472Whole Fats: 25gSaturated Fats: 14gTrans Fats: 1gUnsaturated Fats: 9gLdl cholesterol: 249mgSodium: 136mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 11g
