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This homemade eggnog for one is a creamy and flavorful holiday drink made with simple ingredients. It’s an easy small batch eggnog that gives you the classic taste you love without making more than you need.
Featured Comment
“Made recipe as is – just without the booze. I know, I am no fun. But It is delicious!”
– Janet
Why You’ll Love This Recipe
- Homemade Flavor: This creamy eggnog is made from simple ingredients and tastes fresher than any store bought version.
- Perfect Single Serving: This small batch eggnog makes just the right amount for one without any waste.
- Alcohol or No Alcohol: Keep it non alcoholic or add rum, whiskey, or bourbon to create a classic holiday eggnog.
- Quick to Make: This easy eggnog recipe comes together fast, making it ideal when you want a festive drink.
- Easy to Customize: Adjust the sweetness and spices to match your taste and create your perfect glass of homemade eggnog.
There is something so comforting about a glass of homemade eggnog, especially when it is made in a small batch just for you.
This creamy eggnog is one of my favorite holiday treats because it gives you all the rich flavor of classic eggnog without having to make a large batch. I love that you can adjust the sweetness, the spices, and even the alcohol to create your perfect eggnog for one.
Whether you enjoy it warm or chilled, this simple recipe brings all the flavor of the season right to your kitchen.
Enjoy your eggnog with a simple holiday treat. A slice of gingerbread, a few snickerdoodles, buttery shortbread bites, or a small batch of molasses cookies all pair beautifully with this creamy homemade eggnog.
Ingredients
If you have any ingredients leftover from this small batch eggnog recipe, check out our Leftover Ingredients Recipe Finder.
- Milk: Use the milk you prefer, such as whole, 2 percent, 1 percent, or skim. A higher milkfat gives the eggnog a creamier texture. For a dairy free option, almond milk or oat milk create a smooth and flavorful base.
- Heavy Cream: Heavy cream brings richness and helps create the classic creamy texture people look for in homemade eggnog. Half and half or a plant based cream can be used for a lighter version. If you have extra cream, use it in recipes like lasagna soup for one, caramelized banana pudding, or mini french silk pie.
- Egg Yolk: The egg yolk gives eggnog its signature body and rich flavor. This recipe uses one yolk, which is ideal for a single serving. Save the egg white for recipes that use one egg white like meringues for one or a mini Texas sheet cake.
- Sugar: Adjust the sugar to your taste. You can make the eggnog lightly sweet or use maple syrup for a natural sweetness and slightly different flavor.
- Spices: Nutmeg provides the classic warm flavor that makes eggnog so popular. Add a pinch of cinnamon if you prefer a more spiced version or adjust the nutmeg to suit your taste.
- Vanilla Extract: A small amount of vanilla rounds out the flavor and adds depth to this classic holiday drink.
- Rum, Whiskey, or Bourbon (Optional): Add a splash of your preferred spirit to make a traditional holiday eggnog. Each brings its own flavor, so choose the one you enjoy most.
- Small Batch Whipped Cream (Optional): A spoonful of whipped cream adds an extra creamy finish and makes this single serving eggnog feel special.
Recipe Variations
These simple variations help you customize your homemade eggnog to match your taste and dietary needs.
- Dairy Free Eggnog: Replace the milk and heavy cream with almond milk, oat milk, or another non dairy option to create a smooth and creamy dairy free eggnog.
- More Spices: For a spiced eggnog, add a pinch of cinnamon, pumpkin spice, or a small amount of cloves along with the nutmeg.
- Adjust the Sweetness: Make your eggnog lightly sweet or richer by adjusting the sugar. Maple syrup, honey, or a sugar alternative also work well in this small batch eggnog.
- Alcohol or No Alcohol: Add rum, whiskey, bourbon, or brandy to make a classic holiday eggnog. For a non alcoholic eggnog, simply leave out the spirits.
How To Make Eggnog For One
These step by step instructions show you exactly how to make a smooth and creamy small batch eggnog. See the recipe card below for exact ingredient amounts.
- Heat the Milk and Cream: In a 1-quart saucepan, warm the milk and cream over medium heat.
- Whisk the Egg and Sugar: In a small bowl, whisk the egg yolk, sugar, and nutmeg until smooth.
- Temper the Egg Mixture: When the milk mixture starts to simmer, remove the pan from the heat. Slowly whisk in 1 tablespoon of the warm milk at a time until about half of the milk has been mixed into the egg mixture.
This step warms the egg gently and prevents curdling.
- Combine the Mixtures: Pour the tempered egg mixture back into the saucepan.
- Cook the Eggnog: Place the pan over low heat and stir constantly for about 10 minutes, or until the eggnog reaches 160 degrees Fahrenheit. If you do not have a thermometer, cook until it thickens slightly and coats the back of a spoon. Do not let it boil.
- Add the Vanilla: Remove from heat and stir in the vanilla extract.
- Serve or Chill: Pour the eggnog into a mug. Add rum, whiskey, bourbon, or brandy, if using. Chill for at least 30 minutes for the best flavor.
Expert Tips
- Adjust the Creaminess: You can easily control the texture of your eggnog. Keep the total dairy at 1 cup and change the milk to cream ratio. Use more cream for a richer homemade eggnog or more milk for a lighter version.
- Alcohol Helps Thicken: Rum, whiskey, or bourbon not only add flavor but also help the eggnog thicken as it chills. This creates a denser and creamier eggnog.
- Scale the Recipe: For extra servings, simply double the ingredients. This small batch eggnog becomes a perfect size for sharing.
- Cook to the Right Temperature: Heat the mixture gently and avoid boiling. Cooking to 160 degrees Fahrenheit ensures a safe and smooth eggnog.
- Chill for Better Flavor: Homemade eggnog tastes even better after chilling for at least 30 minutes. The flavors blend and the texture becomes creamier.
Frequently Asked Questions
Yes. Cook the mixture to 160 degrees Fahrenheit to safely heat the egg yolk.
Absolutely. This recipe makes a delicious non alcoholic eggnog. Simply leave out the rum, whiskey, bourbon, or brandy.
Yes. Use half and half for a lighter texture or a dairy free cream alternative.
Eggnog should be slightly thick and smooth. It will continue to thicken as it chills.
Yes. Almond milk, oat milk, or another non dairy milk work well in a small batch eggnog.
Yes. Simply double each ingredient to make a small batch eggnog for two or more.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch eggnog recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Eggnog For One
Watch How To Make This
Equipment
Ingredients
- ½ cup milk
- ½ cup heavy cream
- 1 large egg yolk
- 2 tablespoons granulated sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- 1 shot rum, bourbon, whisky, or brandy (optional)
- whipped cream (optional)
Instructions
- In a 1 quart saucepan, warm the milk and cream over medium heat.
- In a small bowl, whisk the egg yolk, sugar, and nutmeg until smooth.
- When the milk mixture starts to simmer, remove the pan from the heat. Slowly whisk in 1 tablespoon of the warm milk at a time until about half of the milk has been mixed into the egg mixture.This step warms the egg gently and prevents curdling.
- Pour the tempered egg mixture back into the saucepan.
- Place the pan over low heat and stir constantly for about 10 minutes, or until the eggnog reaches 160 degrees Fahrenheit. If you do not have a thermometer, cook until it thickens slightly and coats the back of a spoon. Do not let it boil.
- Remove from heat and stir in the vanilla extract.
- Pour the eggnog into a mug. Add rum, whiskey, bourbon, or brandy, if using. Chill for at least 30 minutes for the best flavor.
Notes
- Adjust the Creaminess: You can easily control the texture of your eggnog. Keep the total dairy at 1 cup and change the milk to cream ratio. Use more cream for a richer homemade eggnog or more milk for a lighter version.
- Alcohol Helps Thicken: Rum, whiskey, or bourbon not only add flavor but also help the eggnog thicken as it chills. This creates a denser and creamier eggnog.
- Scale the Recipe: For extra servings, simply double the ingredients. This small batch eggnog becomes a perfect size for sharing.
- Cook to the Right Temperature: Heat the mixture gently and avoid boiling. Cooking to 160 degrees Fahrenheit ensures a safe and smooth eggnog.
- Chill for Better Flavor: Homemade eggnog tastes even better after chilling for at least 30 minutes. The flavors blend and the texture becomes creamier.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is a great recipe. Made it exactly as stated and it is delicious. Its very sweet, though, so next time I will try cutting the sugar in half.
Made recipe as is just without the booze. I know, I am no fun. But It is delicious!
So happy to find this recipe! And a cooked one at that! I’m the only one who drinks eggnog, and I never find small containers at the store. Keeping this one!!!! Thank you for all you do.
Love this recipe, not overly sweet and milkshake thick like the commercial ones. I made this twice. Once I added brandy and the other time Shanky’s Whip {Irish whiskey}. I think I liked the Shanky’s better. Topped it off with a little whipping cream and nutmeg. Not low cal but who cares, it’s a treat and you live only once.