Even in case you’re not internet hosting a celebration, you possibly can nonetheless have two cups of eggnog on the sofa! This Small Batch Eggnog It’s totally cooked to keep away from uncooked eggs, until you wish to add the whipped egg whites on the finish, it is your alternative! It tastes like melted eggnog ice cream and I do know you will find it irresistible this vacation season.
One would possibly assume that my mind immediately reduces all the pieces to serve two. Nonetheless, there are specific issues I’d by no means in the reduction of on. Like: rooster soup, something chai flavored (besides these pumpkin cupcakes) and most cocktail recipes.
Nonetheless, all eggnog recipes serve a crowd, so it’s worthwhile to host a celebration to take pleasure in them. I wish to make you a small batch of eggnog you could make as simply as scorching chocolate. Eggnog should not be out of attain for many who sit on the sofa and revel in a Christmas film!
This small-batch eggnog is fast, simple, and in parts appropriate for a family. No at present organizing a celebration. I really like the way it tastes like melted ice cream.
Necessary ideas:
After I make eggnog, I’m going the cooked route. This model is then cooked to a protected temperature. This prevents any attainable foodborne sickness from uncooked eggs. Plus, it additionally thickens the eggnog immediately. If you wish to be conventional, you possibly can add the crushed egg whites (uncooked) earlier than serving, nevertheless it’s completely as much as you. See photographs under for reference.
Elements
- Eggs. After all we’d like eggs for the punch; you knew that, proper? Two massive eggs, which we’ll separate and have the yolks and whites separated.
- Sugar. It is simply 3 tablespoons of white granulated sugar to sweeten two cups of eggnog.
- entire milk. A cup of entire milk.
- thick cream. You want ½ to ¾ cup of heavy cream, relying in your plan for the egg whites. If folding leftover egg whites into closing combination, use ½ cup cream. If not, use ¾ cup of cream.
- Nutmeg. That is the important taste of small-batch eggnog, and I implore you to make use of a complete nutmeg berry that you simply grate recent right into a microplane as a result of it creates the very best taste.
- Bourbon. Including alcohol to this small batch of eggnog is totally optionally available, nevertheless it’s additionally very conventional. We add a shot of Bourbon whiskey to every cup simply earlier than serving, nevertheless it’s as much as you.
Easy methods to Make Eggnog in Small Batches
In a bowl, beat the yolks with solely the granulated sugar till the combination turns pale yellow and triples in dimension. I do it by hand with a big balloon whisk and it takes about 1 minute.
In the meantime, in a 1-quart saucepan, warmth the milk, ½ cup (or ¾ cup cream, see notice), and ½ teaspoon freshly grated nutmeg till gently boiling. Take away from warmth.
Very, very slowly pour the recent milk combination into the egg yolks whereas whisking constantly. Go slowly to keep away from cooking the eggs. You possibly can pressure the combination later if you’re frightened about lumps.
Subsequent, pour the whole combination again into the saucepan and place over medium warmth. Stirring sometimes, warmth the combination to 160 levels F. Lastly, it’s optionally available to beat the remaining egg whites till fluffy and stir. It is your alternative.
Simply earlier than serving, we add a shot of Bourbon whiskey, however you need to use brandy or rum!
Ahead/Retailer
You can also make this boiled eggnog and retailer it within the fridge to reheat 1 or 2 days later. Nonetheless, do not add alcohol or it may curdle. And do not do that in case you’re incorporating uncooked egg whites both. Simply the totally cooked portion of this eggnog could be made forward and saved within the fridge for 1 to 2 days. Egg whites or alcohol must be added recent, simply earlier than serving.
In the event you love the flavors of eggnog, do not miss my eggnog bread pudding!
Efficiency: 2
Small Batch Eggnog
This basic eggnog is so easy and straightforward to make, plus it is totally cooked!
Preparation time
5 minutes
Cooking time
quarter-hour
Complete time
20 minutes
Elements
-
2 massive eggs, separated
-
3 tablespoons of sugar
-
1 cup entire milk
-
½ to ¾ cups cream* (see notes under)
-
¾ teaspoon freshly grated nutmeg
-
2 pictures of Bourbon whiskey (optionally available)
Directions
- In a medium bowl, beat the egg yolks with the sugar till they’re pale yellow and triple in dimension. I do it by hand with a big balloon whisk and it takes about 1 minute. Beat vigorously.
- In the meantime, in a 1-quart saucepan, warmth the milk, ½ cup cream, and ½ teaspoon freshly grated nutmeg till boiling. Take away from warmth.
- Very slowly add the milk combination to the egg yolks whereas whisking constantly. Go slowly to keep away from cooking the eggs.
- Subsequent, pour the whole combination again into the saucepan and place over medium warmth. Stirring sometimes, warmth combination to 160 levels F.
- Elective: If you wish to be conventional and fold the egg whites into the eggnog, go forward and beat the remaining two whites till you could have stiff peaks. When the punch reaches 160 levels, take away it from the warmth and gently add the crushed egg whites.
- Chill the combination nicely in case you want to serve it chilly. Earlier than serving, divide into two cups, add Bourbon to style, and sprinkle with the remaining ¼ teaspoon nutmeg.
Grades
*If including leftover egg whites to the combination, use ½ cup cream. If not, use ¾ cup of cream.
Dietary info:
Produce:
2
Serving Dimension:
1
Quantity per serving:
Energy: 472Complete fats: 25gSaturated fat: 14gTrans fat: 1gUnsaturated fat: 9gLdl cholesterol: 249mgSodium: 136mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 11g
