Eggnog For One
If you're a fan of eggnog, you will love this wonderful Eggnog Recipe For One! This single serving, cooked eggnog is rich, creamy, and so much better than store-bought versions.
Servings: 1 person
- 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.
- 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.
Serving: 1serving | Calories: 585kcal | Carbohydrates: 34.05g | Protein: 9.42g | Fat: 48.91g | Saturated Fat: 29.2g | Cholesterol: 360.78mg | Sodium: 105.55mg | Potassium: 280.35mg | Sugar: 30.42g | Vitamin A: 2258.76IU | Calcium: 250.02mg | Iron: 0.49mg