If you’re a fan of eggnog, you will love this wonderful Eggnog recipe! This single serving cooked eggnog is rich, creamy, and so much better than store-bought versions.
It’s eggnog season and I couldn’t resist revamping the eggnog recipe I use for parties into an “eggnog for one”! This easy to make eggnog can me made in minutes and tastes so much better than any store bought version.
All year I look forward to drinking eggnog during the holidays. 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.
Most people either truly enjoy eggnog or loathe it. To be honest, I’m not a fan of of the cartons you find at the grocery. Those sugary concoctions are extremely thick and they usually have a spice flavor that is overpowering.
Homemade eggnog is different. It’s light, creamy, and wonderfully delicious!
How To Make Eggnog
This single serving of homemade eggnog is made with one egg yolk that you temper with hot milk and cream, and then heat along with ground nutmeg and sugar until it thickens.
To ensure that the egg is cooked, heat the eggnog until the temperature reaches 160 degrees F.
Then, pour the eggnog into a glass or mug, add a shot of bourbon or rum if you’d like, and chill.
Topping the eggnog with whipped cream is also a nice touch.
What To Do With The Leftover Egg White
You can add the them to scrambled eggs or use it in any of the following small batch recipes:
I use a 1-quart saucepan in this eggnog recipe. For best results, use a pot of similar size.
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Eggnog For One
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 egg yolk
- 2 tablespoons sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla
- 1 shot rum or bourbon (optional)
- Heat the milk and the cream in a 1-quart saucepan on medium heat. While the milk and cream are heating, combine the egg yolk and the sugar 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 and heat again. Whisk occasionally for about 10 minutes or until the mixture reaches the temperature of 160 degrees F.
- Remove the saucepan from the heat and stir in the vanilla.
- Pour into a mug, add bourbon to taste, if desired.Refrigerate for at least 30 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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