Eggnog for Two (or Three)
Sometimes I just want to make a small batch of eggnog for two or three people, but all the recipes I found make seem to make gallons! Use this recipe when it's just you and a guest or two. Makes 2 large mugs or 3 medium mugs.
I also don't like those super sweet versions so this recipe tones down the sugar. Add more if you like. If you have some Cointreau, try adding about 1 Tbsp in place of the bourbon ;) In this recipe the eggs are not cooked, so make sure you have fresh, high quality eggs! Note: For lighter eggnog, sub extra milk for the cream.
Eggnog for Two (or Three)
Sometimes I just want to make a small batch of eggnog for two or three people, but all the recipes I found make seem to make gallons! Use this recipe when it's just you and a guest or two. Makes 2 large mugs or 3 medium mugs.
I also don't like those super sweet versions so this recipe tones down the sugar. Add more if you like. If you have some Cointreau, try adding about 1 Tbsp in place of the bourbon ;) In this recipe the eggs are not cooked, so make sure you have fresh, high quality eggs! Note: For lighter eggnog, sub extra milk for the cream.
Cooking Instructions
- 1
Separate the egg whites and yolks into two separate large bowls.
- 2
With a whisk or mixer, beat the egg yolks until they start to lighten in color. Then, gradually add 3 Tbsp of sugar, mixing it in until it dissolves.
- 3
Add the milk, cream, bourbon (and Cointreau if using) and nutmeg and stir to combine. I prefer mine less sweet so taste and add more sugar if you like. Set aside.
- 4
In the other bowl, beat the egg whites until foamy and "soft peaks" form (that means the little peaks that form when beating start to form, but will still melt back into the mixture).
- 5
Gradually add the 1 tablespoon of sugar and beat until stiff peaks form (= the egg white peaks will stand up on their own without melting back into the mix).
- 6
Fold the egg whites into the rest of eggnog. Serve into cups and dust with cinnamon and more nutmeg to taste.
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