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Best Homemade Bourbon Eggnog Small Batch Recipe

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This small batch bourbon eggnog is a rich, spiced, and perfectly balanced holiday drink that started as a happy accident. It’s made with a cooked custard base for safety and a silky texture, yielding just two generous servings for a cozy night in.

Ingredients

Scale
  • 2 large egg yolks (room temperature)
  • 1/4 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Optional: 1 cinnamon stick (for steeping)
  • Optional: Freshly grated nutmeg for garnish

Instructions

  1. Whisk the yolks and sugar: In a medium mixing bowl, combine the 2 egg yolks and 1/4 cup sugar. Whisk vigorously for about 2 minutes until the mixture turns pale yellow and thickens slightly, falling in a ribbon when you lift the whisk.
  2. Heat the milk and cream: Pour the 1 cup whole milk and 1/2 cup heavy cream into a medium saucepan. If using the optional cinnamon stick, drop it in now. Warm over medium heat, stirring occasionally, until small bubbles form around the edges (about 160°F). Do not let it boil. This takes 3 to 4 minutes.
  3. Temper the yolks: While whisking the yolk mixture constantly, slowly pour a thin stream of the hot milk mixture into the bowl. Start with a few tablespoons, then gradually add more, whisking continuously for about 30 to 45 seconds.
  4. Cook the base: Pour the tempered mixture back into the saucepan. Set over low heat and stir constantly with a spatula or whisk until the mixture thickens enough to coat the back of a spoon, about 4 to 6 minutes. Do not let it simmer.
  5. Strain (optional): Set a fine-mesh strainer over a clean bowl or large measuring cup. Pour the cooked custard through the strainer to catch any lumps.
  6. Add the bourbon and flavorings: Whisk in the 1/4 cup bourbon, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, and the pinch of salt. Taste and adjust if desired.
  7. Chill thoroughly: Cover the bowl or pitcher and refrigerate for at least 2 hours, or overnight. The eggnog thickens as it chills.
  8. Serve: Stir the eggnog well before pouring. Divide between two small glasses or mugs. Top with a generous grating of fresh nutmeg.

Notes

Low heat is crucial to avoid scrambling the eggs. Whisk constantly during cooking. Use a good quality bourbon you enjoy sipping. Taste before chilling and adjust spices or bourbon as needed. The eggnog can be stored in a sealed container in the refrigerator for up to 4 days; flavor improves after a day or two. For a non-alcoholic version, omit bourbon and add extra vanilla and a pinch of bourbon extract.

Nutrition

Keywords: bourbon eggnog, small batch eggnog, homemade eggnog, holiday drink, Christmas cocktail, cooked eggnog, easy eggnog recipe

Find it online: https://freshforkful.com/best-homemade-bourbon-eggnog-small-batch-recipe/