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Enjoy a glass of homemade Eggnog, rich and creamy, made in just a few minutes. This recipe, designed for a single serving, captures the festive flavors of the holiday season, made just for you. Say goodbye to store-bought eggnog that’s often too sweet. Our version is a harmonious blend of flavors with a smooth, creamy texture, perfect for a personal treat. It’s ideal for a festive start to your morning or as a delightful treat in the evening, promising to warm your heart and ensuring a delightful experience for your palate.
Pair this Eggnog with a slice of warm, spiced Gingerbread, soft and chewy Snickerdoodles, buttery Shortbread Bites, or rich Molasses Cookies for a truly delightful treat!
Why You’ll Love This Eggnog Recipe
- Homemade Goodness: You’re getting a fresh, preservative-free beverage made in your own kitchen.
- Perfect Quantity: No more, no less – this easy eggnog recipe yields the ideal amount for one, eliminating waste.
- Versatility: Enjoy it as a non-alcoholic treat or add a splash of your favorite spirit for an adult version.
- Quick and Easy: Simple to make, you can whip up this eggnog in no time.
- Customizable: Adjust the sweetness and spices to suit your taste perfectly.
Ingredients
- Milk: Start with your choice of whole, skim, 1%, or 2% milk. Remember, the higher the milkfat, the richer your eggnog will taste. For those looking for dairy-free alternatives, almond or oat milk can be great substitutes.
- Heavy Cream: This is the key to extra creamy eggnog. If you’re looking for a lighter version, you can use half-and-half or a plant-based cream. We use heavy cream in many of our single serving and small batch recipes, consider using any leftover cream in Lasagna Soup, Caramelized Banana Pudding, or a mini French Silk Pie.
- Egg Yolk: Essential for the classic eggnog texture and richness. Using just one egg yolk makes it perfect for a single serving. Don’t let the leftover egg white go to waste – it can be used in other egg white recipes like meringues or a mini Texas Sheet Cake.
- Sugar: Adjust the sweetness to your preference. You can reduce the sugar or substitute it with maple syrup for a unique flavor twist.
- Spices: Ground nutmeg is the traditional choice, adding that quintessential eggnog flavor. Feel free to adjust the quantity to suit your taste, or add a pinch of cinnamon for an extra layer of warmth.
- Vanilla Extract: A splash of vanilla extract enhances the eggnog’s overall flavor, adding a subtle sweetness and depth.
- Rum, Whiskey, or Bourbon (Optional): Personalize your eggnog by adding a splash of your favorite spirit. Whether it’s rum, whiskey, or bourbon, each brings its unique character to the drink. Mix and match or stick to just one – the choice is yours.
- Whipped Cream (Optional): For a luxurious finish, top your eggnog with a dollop of whipped cream. This addition is perfect for those who enjoy a richer, more indulgent drink.
Recipe Variations
- Dairy-Free Eggnog: Substitute the milk and cream with almond or soy milk.
- Spiced Eggnog: Experiment with cinnamon or pumpkin spice instead of nutmeg.
- Sweet Adjustments: Play with the sugar level or try a sugar substitute for a different sweetness.
- Alcohol Mix: Feel free to experiment with different types of alcohol or enjoy it as a virgin eggnog.
How To Make Eggnog
These step-by-step photos and instructions help you visualize how to make a small batch of eggnog. 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
- Customize Creaminess: To achieve your desired richness in eggnog, experiment with the milk-to-cream ratio while maintaining a total of 1 cup of dairy. Increasing the cream proportion will result in a thicker, creamier texture. This flexibility allows you to tailor the eggnog to your personal preference.
- Alcohol’s Role in Texture: If you choose to add alcohol like rum, whiskey, or bourbon, it will not only enhance the flavor but also contribute to thickening the eggnog over time in the fridge. This is a great tip for those who prefer a denser consistency and a more complex taste profile.
- Scaling Up the Recipe: Looking to make more? This recipe is easily adjustable. Simply double the ingredients to serve more or have extra eggnog on hand. It’s a perfect solution for when you have guests or want to indulge a little more during the holiday season.
Frequently Asked Questions
When it comes to eggnog, the choice of alcohol can greatly influence its taste. Popular options include whiskey, rum, brandy, or bourbon. These spirits help balance the sweetness of eggnog with their higher alcohol content. It’s advisable to add alcohol directly to your serving glass, starting with a small amount and adjusting according to taste. This method allows you to control the alcohol content and flavor intensity to suit your preference.
If you’re preparing a single serving of eggnog, it’s best enjoyed fresh. However, if you need to store it, homemade eggnog can be kept in the refrigerator for up to two days. Ensure that the eggnog is covered properly while storing. Before serving, give it a good whisk to make sure the ingredients are well combined and the texture is smooth.
Eggnog is a delightful treat known for its rich, creamy texture and sweet taste. Its flavor is reminiscent of custard ice cream, complemented by a subtle spice. This makes eggnog a favorite during the holiday season, offering a comforting and indulgent experience.
The traditional way to serve eggnog is either chilled or at room temperature, making it a refreshing choice for gatherings. However, if you prefer a cozier beverage, eggnog can also be enjoyed warmed. Heating it slightly enhances its creamy texture and rich flavors, offering a different but equally enjoyable experience.
RELATED: Cooking For One: Tips To Eat Healthy and Save Money
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:
I use a 1-quart saucepan in this eggnog for one recipe. For best results, use a pot of similar size.
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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.
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Eggnog For One
Equipment
Ingredients
- ½ cup milk
- ½ cup heavy cream
- 1 large egg yolk
- 2 tablespoons sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- 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.Note: 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.Note: 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.
Video
Notes
- Customize Creaminess: To achieve your desired richness in eggnog, experiment with the milk-to-cream ratio while maintaining a total of 1 cup of dairy. Increasing the cream proportion will result in a thicker, creamier texture. This flexibility allows you to tailor the eggnog to your personal preference.
- Alcohol’s Role in Texture: If you choose to add alcohol like rum, whiskey, or bourbon, it will not only enhance the flavor but also contribute to thickening the eggnog over time in the fridge. This is a great tip for those who prefer a denser consistency and a more complex taste profile.
- Scaling Up the Recipe: Looking to make more? This recipe is easily adjustable. Simply double the ingredients to serve more or have extra eggnog on hand. It’s a perfect solution for when you have guests or want to indulge a little more during the holiday season.
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.