Single-Serve Eggnog

Homemade eggnog is super easy if you have an electric mixer. And if you don't have an electric mixer, it's a realllly good arm workout. I tried going mixer-less my first time making eggnog, not knowing how hard it would be. It took me and a friend about 20 minutes of hard beating to get the right texture. We were dying, but the mems and the flavor were worth it.

If you ask me, store-bought eggnog is always a little too sweet and a little too rich. In my eggnog, I want a drink that's slightly creamy, lightly spiced and just lightly sweet. This recipe delivers on all fronts.

Homemade eggnog is not only delicious, but also the perfect way to use up extra egg yolks. I recently made a bangin clumpy granola (recipe coming soon!) using two egg whites and I wanted to make good use of the two leftover yolks. Previously, I had only made eggnog in large batches (using Martina of Eat Your Kimchi’s recipe), but this single-serve batch is perfect if you’re low on yolks or just want a little holiday treat-yo-self.

Outtakes at their finest

Let Me know if you like the recipe and don’t forget to follow the sustainability tips below!

Time: 30 minutes

Serves: about 12 oz of eggnog

Ingredients

(Adapted from Eat Your Kimchi and Felice of Cookpad)

• 1 cup milk of choice

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon nutmeg

• a pinch of cinnamon

• a pinch of cloves

• 1 tablespoon granulated sugar

• 2 egg yolks

• 1/2 cup cream (or more milk if you prefer a thinner nog)

Steps

1. In a small saucepan over low heat, whisk together 1 cup milk, vanilla, nutmeg, cinnamon and cloves. Let this slowly heat until it's just about to boil. Meanwhile, in a medium bowl beat together egg yolks and sugar with an electric mixer until the egg yolks have lightened significantly in color and the mixture ribbons when you drizzle it over itself.

2. When the milk mixture is just starting to boil, turn off the heat. Now, temper the eggs. To do this, continue mixing eggs while you add the milk mixture to the egg mixture very slowly, just a spoonful at a time. Once combined, place the mixture back into the saucepan and heat over medium. Stir constantly until it thickens, about 2 minutes. Let this cool completely before adding in the rest of the milk or cream. Serve cold and enjoy.

Sustainability Tips

• Milk and cream: Use non-dairy milk and cream here for maximum sustainability. Cows release a lot of methane, which is terrible for the planet, so reducing your dairy intake is a great way to reduce your environmental impact.

• Sugar: Organic, fair trade sugar is your best bet here. This will cut down on nasty pesticides and ensure that your sugar is produced ethically and sustainably. Read more in my sustainable cane sugars post!

• Egg: Use local eggs to cut down on GHG emissions and don't pitch the egg whites! I used my egg whites in a killer clumpy granola, recipe coming soon...