You won't believe how easy and delicious homemade eggnog is! If you're a fan of eggnog, you will love this wonderful eggnog recipe! It's rich, creamy, and so much better than store-bought versions.
It's eggnog season and I couldn't resist creating a single serving version of the eggnog recipe I use for parties. This homemade "eggnog for one" can be made quickly and tastes so much better than any store-bought version.
Eggnog is usually served after Thanksgiving in the United States and is often served up until New Year's Day. It is sometimes referred to as milk punch and is made with eggs, milk, cream, and spices.
You can enjoy eggnog in the morning or add a splash of rum, brandy, or whisky for a bedtime treat.
Why This Recipe Works
- This is a traditional eggnog recipe: This wonderful milk based, nutmeg infused drink is synonymous with Christmas. To me, drinking eggnog is as traditional as building gingerbread houses and decorating our tree.
- It's rich, creamy, and delicious: Most people either love eggnog or they loathe it. To be honest, I'm not a fan of of the eggnog you find at the grocery. Those sugary concoctions are extremely thick and they usually have a spice flavor that tends to be overpowering. Homemade eggnog is different. The recipe I'm sharing today is the very best eggnog recipe. It's so easy to make. Plus, our version doesn't have all the fillers found in store brands.
- Single serving eggnog recipe: This small batch of eggnog yields the perfect amount for one person. If you'd like make more, just double the ingredients in the recipe.
- Enjoy it spiked or without alcohol: Add whiskey, bourbon, rum, brandy or a combination of them all. If you like to make an alcohol-free eggnog, go right ahead. Eggnog is absolutely delicious with or without alcohol.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Milk: Use whole, skim, 1% or 2% milk. Keep in mind that the higher the milkfat, the richer the eggnog will be.
- Heavy cream: Makes the eggnog extra-creamy.
- Egg yolk: It's called eggnog because, traditionally, it contains eggs. In the case of this single eggnog recipe, we only use one egg yolk. See below for ways to use the leftover egg white.
- Sugar: You can reduce the sugar slightly or use maple syrup instead.
- Spices: We use ground nutmeg. You can use more of less of this ingredient, as desired to achieve the perfect taste. You can also add in a pinch of cinnamon, if desired.
- Vanilla extract: For wonderful flavor.
- Rum, whiskey, or bourbon (optional): Choose your favorite! Any of these are great. You can mix a little of them together or stick to a single one.
- Whipped cream (optional)
How To Make This Recipe
See the recipe box below for ingredient amounts and full recipe instructions.
- Combine the milk and the cream in a 1-quart saucepan on medium heat. While the milk and cream are heating, combine the egg yolk, sugar, and nutmeg in a small bowl.
- When the milk mixture begins to simmer, remove from the heat and whisk 1 tablespoon of the milk mixture into the egg/sugar mixture. Continue to add and whisk 1 tablespoon at a time of the milk mixture to the egg mixture until you have added about half of the milk mixture to the egg.
What you are doing here is tempering the egg. If you add the egg into the milk/cream mixture right away, the egg will cook and we don't want curdles in the eggnog. By tempering, you are slowly heating the egg to match the temperature of the milk.
- Pour the egg mixture into the saucepan. Return the pan back to the stove and reduce the heat to low. Stir or whisk constantly for about 10 minutes or until the mixture reaches the temperature of 160 degrees F on a candy thermometer. If you don't have a thermometer, cook the eggnog until it begins to thicken slightly, and coats the back of a spoon.
Do not allow the mixture to boil, or it will curdle.
- Remove the saucepan from the heat and stir in the vanilla. Pour into a mug, add whisky, rum, bourbon, or brandy to taste, if desired. Refrigerate for at least 30 minutes.
Expert Tips
- If you'd like to make a richer eggnog, feel free to play around with the proportions of milk and cream, keeping 1 cup total of dairy used. More cream will make your eggnog thicker and creamier. Adding alcohol will also continue to thicken the eggnog in the fridge as it ages.
- This recipe can easily be doubled.
Frequently Asked Questions
Eggnog is typically made with whisky, rum, brandy, or bourbon. Higher alcohol levels will cut through the sweetness of the eggnog. If adding alcohol to your eggnog, add it to your glass. There's no set amount, so we suggest adding a little, tasting it, then adding more if needed.
Since this is a single serving eggnog recipe, you will likely want to enjoy it right away. But if you want to make eggnog ahead of time, cover the eggnog and store it in the refrigerator for up to 2 days. Whisk it before drinking.
Eggnog is a rich and creamy sweet drink. It tastes like custard ice cream with a spiced overtone.
Eggnog is traditionally served chilled or at room temperature. However, I love warmed eggnog.
RELATED: Cooking For One: Tips To Eat Healthy and Save Money
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy eggnog recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Milk: Strawberry Milkshake, Mini Spice Cake, Panna Cotta, Hot Chocolate
- Heavy cream: Pizza Crustless Quiche, Banana Cream Pie, Two Ingredient Chocolate Mousse, Clotted Cream
- Egg white: 2 Chocolate Cupcakes, 2 Vanilla Cupcakes, Meringues, Mini Texas Sheet Cake
- Sugar: Peanut Butter Cookies, Cranberry Jam, Mini Pound Cake, Mini Dutch Apple Pie
- Nutmeg: Apple Butter, Apple Galette, Alfredo Sauce, Quiche Lorraine
- Vanilla: Chocolate Chip Muffin, Vanilla Ice Cream, Honey Lemon Custard, Shortbread Cookies
- Bourbon or rum: Tiramisu, Mint Julep
I use a 1-quart saucepan in this eggnog for one recipe. For best results, use a pot of similar size.
If you would like additional information about the cooking and baking dishes I use, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
RELATED: How To Cook Large Meals In A Small Slow Cooker
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
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 1-quart saucepan
- Candy thermometer
Ingredients
- ½ cup milk
- ½ cup heavy cream
- 1 egg yolk
- 2 tablespoons sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla
- 1 shot rum, bourbon, whisky, or brandy (optional)
- whipped cream (optional)
Instructions
- Combine the milk and the cream in a 1-quart saucepan on medium heat. While the milk and cream are heating, combine the egg yolk, sugar, and nutmeg in a small bowl.
- When the milk mixture begins to simmer, remove from the heat and whisk 1 tablespoon of the milk mixture into the egg/sugar mixture. Continue to add and whisk 1 tablespoon at a time of the milk mixture to the egg mixture until you have added about half of the milk mixture to the egg.What you are doing here is tempering the egg. If you add the egg into the milk/cream mixture right away, the egg would cook and we don't want curdles in the eggnog. By tempering, you are slowly heating the egg to match the temperature of the milk.
- Pour the egg mixture into the saucepan. Return the pan back to the stove and reduce the heat to low. Stir or whisk constantly for about 10 minutes or until the mixture reaches the temperature of 160 degrees F. If you don't have a thermometer, cook the eggnog until it begins to thicken slightly, and coats the back of a spoon.Do not allow the mixture to boil, or it will curdle.
- Remove the saucepan from the heat and stir in the vanilla.
- Pour into a mug, add whisky, rum, bourbon, or brandy to taste, if desired. Refrigerate for at least 30 minutes.
Notes
- If you'd like to make a richer eggnog, feel free to play around with the proportions of milk and cream, keeping 1 cup total of dairy used. More cream will make your eggnog thicker and creamier. Adding alcohol will also continue to thicken the eggnog in the fridge as it ages.
- This recipe can easily be doubled.
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.
Wendy Hampton says
Ohhh this is lovely! Thanks so much. My husband is not an eggnog fan...although he might be if he tastes this version. You did a great job converting it to one person and I am going to enjoy the heck out of it! Merry Christmas!
Joanie Zisk says
Thank you.
nina leonard says
Merry Christmas sweet gal. You are doing so many interesting things with your life. I love hearing all about you guys and your adventures. Love ya! Nina in Huntsville....
Joanie Zisk says
Hi Nina,
Merry Christmas to you as well!
Much love to you and your family,
Joanie
Wilhelmina says
This is an awesome treat! It will also come in handy for so many recipes where I would like to add a bit of eggnog but don't have any on hand! Thank you!
Tayler Ross says
I love this recipe! So perfect for when I just need a little pick me up, but not too much!
Elizabeth Stuart says
Is it necessary to heat or cook the milk. I've made it without by just adding the egg and salt in a blender and mixing for about a min. or until frothy.
Joanie Zisk says
This is a cooked eggnog version, there are other versions where the egg is not cooked.