Posted by Amy Andrews

Categories Beverages, Tips: Holidays

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Eggnog, Small Batch


Eggnog latte?  No thanks.  A tiny glass of really good eggnog with a shot of Cognac or bourbon?  Yes please!  One of my favorite holiday treats.


Don’t even bother with the stuff you can buy at the grocery.  Pick up a pint of cream (pasteurized sure, ultra-pasteurized no (there’s just no flavor left)), make sure you have a couple fresh eggs, some sugar, nutmeg, and the booze and you’re all set for when the mood strikes.


This is one of those things, like cookie dough and caesar salad, where I roll the dice and eat raw eggs.  If it bothers you, there are recipes for cooking the eggs into a custard…but instead, I recommend kicking back with a glass of Cognac.


Thank you to Rick Rodgers for this recipe and for his books that take stress out of holiday cooking:  Christmas 101 (and Thanksgiving 101).

Egg Nog, Small Batch

Yield: about 4 cups


  • 1/3 cup superfine sugar or regular granulated sugar
  • 2 eggs, separated
  • 2 cups heavy cream (not "ultra-pasteurized")
  • 1/3 cup Cognac or bourbon
  • freshly ground nutmeg for serving


  1. Create superfine sugar from regular granulated, by giving it a whirr in your blender or food processor.
  2. In small bowl, use a hand-held electric mixer to beat the egg whites to soft peaks, then set aside.
  3. In medium bowl, use the hand-held electric mixer to beat the egg yolks and sugar on high speed until thick and light yellow, a couple minutes. Mix in the cream on low speed and decide how you want to handle the booze. You can leave your egg nog "virgin" and let people add their own at serving time. Or you can mix in the alcohol from the get go. Your choice.
  4. Using a spatula, gently fold the egg whites into the egg yolk-sugar mixture. Transfer to glass jar and refrigerate until ready to serve. Enjoy within two days.
  5. At serving time, top each glass with a dusting of freshly grated nutmeg.

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