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.
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.
Keywords: eggnog, small-batch eggnog, homemade eggnog, no raw eggs, creamy eggnog, holiday drink, Christmas eggnog