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Treat yourself to a rich and creamy glass of homemade eggnog in just minutes. This single serving recipe brings the festive flavors of the holiday season right to your kitchen. Perfectly balanced and not overly sweet, it’s a smooth and satisfying treat to enjoy any time—whether you’re starting your day with a festive twist or winding down in the evening.
Enjoy this eggnog alongside a slice of spiced Gingerbread, a few soft and chewy Snickerdoodles, buttery Shortbread Bites, or rich Molasses Cookies. It’s the perfect combination for a festive and delicious treat!
Why You’ll Love This Recipe
- Fresh and Homemade: Enjoy a preservative-free eggnog made right in your own kitchen.
- Just the Right Amount: This recipe makes a single serving, so there’s no waste or leftovers.
- Versatile Options: Enjoy it as a non-alcoholic drink or add a splash of rum, whiskey, or bourbon for an adult twist.
- Quick to Make: This easy recipe comes together in minutes, perfect for when you want a holiday treat.
- Adjustable to Your Taste: Customize the sweetness and spices to make it exactly how you like it.
Ingredients
If you have any ingredients leftover from this single serving eggnog recipe, check out our Leftover Ingredients Recipe Finder.
- Milk: Use any milk you prefer – whole, skim, 1%, or 2%. Keep in mind, the higher the milkfat, the creamier your eggnog will taste. For a dairy-free version, almond or oat milk work well and still provide a smooth texture.
- Heavy Cream: Heavy cream adds richness and a velvety texture to the eggnog. If you want a lighter option, substitute with half-and-half or plant-based cream. Have leftover cream? Use it in recipes like Lasagna Soup, Caramelized Banana Pudding, or a mini French Silk Pie.
- Egg Yolk: The egg yolk is what gives eggnog its signature creamy texture and rich flavor. This recipe uses just one yolk, making it perfect for a single serving. Save the leftover egg white for other egg white recipes like Meringues or a mini Texas Sheet Cake.
- Sugar: Adjust the sugar to suit your taste. You can reduce it for less sweetness or substitute it with maple syrup for a slightly different flavor.
- Spices: Nutmeg is a classic addition, providing the warm, signature eggnog flavor. For extra spice, add a pinch of cinnamon or adjust the nutmeg to your liking.
- Vanilla Extract: A small amount of vanilla extract enhances the overall flavor, adding a hint of sweetness and depth to your eggnog.
- Rum, Whiskey, or Bourbon (Optional): Add a splash of your favorite spirit to personalize your drink. Rum, whiskey, or bourbon each bring unique flavors to complement the eggnog. Choose one or mix for your preferred taste.
- Whipped Cream (Optional): For an indulgent touch, top your eggnog with whipped cream. This optional addition adds richness and makes your drink feel even more special.
Recipe Variations
- Dairy-Free Eggnog: Swap out the milk and heavy cream for almond milk, oat milk, or your favorite non-dairy alternative for a creamy, plant-based version.
- Extra Spices: Add a pinch of cinnamon, pumpkin spice, or even a dash of cloves for a spiced twist on the classic nutmeg flavor.
- Sweetness Adjustments: Adjust the sugar to your liking, or try using maple syrup, honey, or a sugar substitute for a different kind of sweetness.
- Alcohol Options: Customize your eggnog with rum, whiskey, bourbon, or even brandy. Prefer non-alcoholic? Skip the booze for a delicious 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.
- Heat the Milk and Cream: In a 1-quart saucepan , combine the milk and cream over medium heat. Let it warm gently while you prepare the other ingredients.
- Mix the Egg and Sugar: In a small bowl, whisk together the egg yolk, sugar, and nutmeg until smooth and well combined.
- Temper the Egg Mixture: Once the milk mixture begins to simmer, remove it from the heat. Slowly whisk 1 tablespoon of the warm milk into the egg mixture. Repeat this step, adding one tablespoon at a time and whisking thoroughly, until you’ve incorporated about half of the milk mixture into the eggs.
Tip: This tempering process gradually warms the egg to prevent it from curdling when added to the hot milk.
- Combine and Heat: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Return the pan to the stove over low heat.
- Cook the Eggnog: Stir or whisk the mixture constantly for about 10 minutes, or until it reaches 160°F on a candy thermometer. If you don’t have a thermometer, cook until the eggnog thickens slightly and coats the back of a spoon. Avoid letting it boil, as this can cause curdling.
- Add the Vanilla: Remove the pan from the heat and stir in the vanilla extract.
- Serve or Chill: Pour the eggnog into a mug. If desired, add whiskey, rum, bourbon, or brandy to taste. For best flavor, refrigerate for at least 30 minutes before enjoying.
Expert Tips
- Adjust the Creaminess: Customize the texture of your eggnog by tweaking the milk-to-cream ratio while keeping the total dairy at 1 cup. For a richer, thicker eggnog, use more cream and less milk.
- Alcohol’s Added Benefit: Adding alcohol like rum, whiskey, or bourbon enhances the flavor and helps thicken the eggnog as it chills in the fridge. This is perfect if you enjoy a denser, more indulgent consistency.
- Scale the Recipe Easily: Need more eggnog? Double the ingredients for extra servings. It’s an easy way to share this holiday favorite or treat yourself to a little more!
Frequently Asked Questions
Eggnog is traditionally served chilled or at room temperature, making it a refreshing holiday favorite. If you prefer a warmer drink, gently heat it for a cozy, creamy alternative that enhances the rich flavors.
Eggnog has a sweet, rich flavor with a creamy texture, similar to custard ice cream. The subtle hint of nutmeg adds a warm, spiced note, making it a seasonal favorite.
Popular choices include rum, whiskey, brandy, or bourbon, as they balance the eggnog’s sweetness with a robust kick. Add the alcohol directly to your serving glass, starting with a small amount, and adjust to taste.
Homemade eggnog is best enjoyed fresh but can be stored in the refrigerator for up to two days. Cover it well to preserve freshness, and whisk it before serving to maintain its smooth texture.
To prevent curdling, temper the egg yolk by gradually adding small amounts of warm milk while whisking constantly. Avoid boiling the mixture, as this can cause the egg to scramble.
Yes, you can make eggnog up to a day ahead. Store it in the refrigerator in an airtight container, and whisk it again before serving to restore its creamy consistency.
This recipe cooks the eggnog to 160°F, ensuring that any bacteria in the egg yolk is killed. Use a candy thermometer to monitor the temperature for safety.
Eggnog pairs beautifully with holiday treats like Gingerbread, Spice Cake or Shortbread Cookies. It also works well with rich desserts like Chocolate Cake or a Mini Pecan Pie.
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:
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
- Heat the Milk and Cream: In a small saucepan (1-quart), combine the milk and cream over medium heat. Let it warm gently while you prepare the other ingredients.
- Mix the Egg and Sugar: In a small bowl, whisk together the egg yolk, sugar, and nutmeg until smooth and well combined.
- Temper the Egg Mixture: Once the milk mixture begins to simmer, remove it from the heat. Slowly whisk 1 tablespoon of the warm milk into the egg mixture. Repeat this step, adding one tablespoon at a time and whisking thoroughly, until you've incorporated about half of the milk mixture into the eggs.Tip: This tempering process gradually warms the egg to prevent it from curdling when added to the hot milk.
- Combine and Heat: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Return the pan to the stove over low heat.
- Cook the Eggnog: Stir or whisk the mixture constantly for about 10 minutes, or until it reaches 160°F on a candy thermometer. If you don’t have a thermometer, cook until the eggnog thickens slightly and coats the back of a spoon. Avoid letting it boil, as this can cause curdling.
- Add the Vanilla: Remove the pan from the heat and stir in the vanilla extract.
- Serve or Chill: Pour the eggnog into a mug. If desired, add whiskey, rum, bourbon, or brandy to taste. For best flavor, refrigerate for at least 30 minutes before enjoying.
Notes
- Adjust the Creaminess: Customize the texture of your eggnog by tweaking the milk-to-cream ratio while keeping the total dairy at 1 cup. For a richer, thicker eggnog, use more cream and less milk.
- Alcohol’s Added Benefit: Adding alcohol like rum, whiskey, or bourbon enhances the flavor and helps thicken the eggnog as it chills in the fridge. This is perfect if you enjoy a denser, more indulgent consistency.
- Scale the Recipe Easily: Need more eggnog? Double the ingredients for extra servings. It’s an easy way to share this holiday favorite or treat yourself to a little more!
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.