Serves 1
We’ve been lovers of eggnog since we were little kids. We would anxiously await our family holiday parties because we knew there would be eggnog served by the punchbowl. We couldn’t wait to get our hands on the stuff. It wasn’t until our adult years that we moved away from the store-bought stuff in the cartons to homemade eggnog. No judgment if that’s your thing, but we promise you that homemade eggnog is a whole other, more delicious thing. It couldn’t be easier to make. Here’s our recipe for my favorite version. It’s just as delicious on its own without the addition of alcohol, but if you’re amenable to it, we won’t stop you! Adding rum is a traditional Northern thing to do, while we’ve learned that bourbon is much more typical in the Southern part of the United States. Try all three versions, and do whatever suits you; they’ll all be delicious! We’ve written this recipe for one serving as we often make it for just ourselves throughout the holiday season, but it is certainly possible to scale up the recipe to make more than one drink at a time.
Equipment
A double old fashioned or a tall drinking glass
Measuring cup
Mixer or egg beaters
Measuring spoons
Rasp
Ingredients
1 egg
2 tablespoons of sugar (or sweetener of you choice)
1/2 cup of whole milk
1/2 cup of heavy cream
1/4 teaspoon of vanilla
To Serve
Freshly grated nutmeg
Method
- Beat together 1 egg and 2 tablespoons of sugar.
- Beat in 1/2 cup of whole milk, 1/2 cup of heavy cream, and 1/4 teaspoon of vanilla
- Add a shot or two of your preferred spirit, rum or bourbon. (optional)
- Serve cold with a little freshly grated nutmeg sprinkled on top. (Note: A little fresh nutmeg goes a long way!)
Cheers!
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Related: Muesli
