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Creamy Homemade Small-Batch Eggnog (No Raw Eggs)

small-batch eggnog - featured image

This creamy homemade small-batch eggnog is quick, easy, and made without raw eggs. It yields two generous servings of velvety, perfectly spiced eggnog that’s safe for everyone.

Ingredients

Scale
  • 2 large egg yolks (room temperature)
  • 1/4 cup granulated sugar
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 12 tablespoons bourbon, rum, or brandy (optional)

Instructions

  1. In a small bowl, whisk together the egg yolks and sugar until pale, thick, and ribbons off the whisk (about 2-3 minutes).
  2. In a small saucepan, combine milk and cream. Warm over medium-low heat until steaming but not boiling (small bubbles around edges, about 3-4 minutes, around 160°F).
  3. Slowly drizzle about 1/4 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the yolks.
  4. Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Whisk to combine.
  5. Cook over low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 4-6 minutes). Do not let it boil.
  6. Remove from heat. Optionally, strain through a fine-mesh strainer into a clean bowl or serving mugs.
  7. Stir in vanilla extract, nutmeg, cinnamon, and salt. If using alcohol, stir in 1-2 tablespoons now.
  8. Serve warm or let cool, then refrigerate for at least 2 hours until fully chilled.

Notes

Low and slow is key—keep heat low and whisk constantly to avoid curdling. Tempering the yolks is crucial. Straining ensures a silky texture. Flavor deepens overnight, so making ahead is recommended. For dairy-free, use oat milk and full-fat coconut cream. For vegan, use cornstarch or arrowroot as thickener instead of egg yolks.

Nutrition

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