Eggnog (Small Batch)

*Note: The eggnog base can be made one day in advance; beat in the stiff egg whites just before serving.

  • 2 egg yolks
  • 1/4 cup white sugar
  • 1 cup whole milk
  • 1 cinnamon stick
  • 1/4 tsp ground cloves
Separate the egg yolks and whites, place whites in a lidded bowl and refrigerate for later. In a medium bowl whisk together egg yolks with sugar until smooth, set aside. Over low heat, in a saucepan, warm milk with cinnamon stick and clove for 5 minutes. Pour about half a cup of the warm milk mixture into the yolks to temper, then pour all the egg yolk mixture into the saucepan and whisk to combine, allow to thicken. Strain. Set aside to cool 1 hour.

  • 2/3 cup heavy cream or half & half
  • 1/2 tsp vanilla 
  • 3 ounces bourbon or brandy
  • 1.5 ounce gold or dark rum
  • 1.5 ounces kahlua
To the cooled milk mixture, add in cream, vanilla, bourbon, rum, and kahlua. Chill. 
  • 2 egg whites, beaten stiff, optional 
  • Nutmeg, garnish
Serve with stirred in beaten egg whites and grated fresh nutmeg garnish.

Serves 4

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