Small Batch Eggnog

Ingredients

Refrigerated
- 2 Eggs

Baking & Spices
- 1/2 tsp Nutmeg
- 1/3 cup Sugar

Dairy
- 1 1/4 cups Half and half

Beer, Wine & Liquor
- 2 oz Bourbon
- 2 oz Brandy

Found on blossomtostem.net

Description

This eggnog recipe is perfect for when you want just a few servings. Morgenthaler says it serves two, but I’d say it easily serves four. It can easily be scaled up if you want to make it for a slightly larger crowd. I like to make this using a stick blender so I can blend it in the same jar I store it in for easier cleanup, but you can use a regular blender here too. I use brandy and bourbon here, but you could use any combination of brandy, bourbon or rum. This recipe uses raw eggs, which means there’s a small risk of salmonella. I’m comfortable with that risk, but I wouldn’t serve even a booze-free version to pregnant women or people with compromised immune systems, just to be safe. Do use freshly grated nutmeg here. It makes such a difference.

Directions

In a quart-sized mason jar, add the eggs and blend with an immersion blender for one minute. Add the sugar and blend for another minute. Add the half and half, nutmeg, brandy, and bourbon and blend until combined. Chill thoroughly to allow flavors to meld. Top each glass with freshly grated nutmeg before serving.

Serves: 4 moderate servings
Prepare: PT1M
Cook Time: PT2M
TotalTime: PT3M