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Easy Small Batch Bourbon Eggnog Recipe for Two

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This small batch bourbon eggnog recipe for two is the exact recreation of that bar’s magic. It’s rich without being heavy, boozy without burning, and comes together in about five minutes flat.

Ingredients

Scale
  • 2 large eggs (room temperature)
  • 1/4 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • 3 to 4 ounces bourbon (such as Buffalo Trace or Maker’s Mark)

Instructions

  1. Whisk the eggs and sugar together in a medium bowl until pale yellow and slightly thickened, about 1 to 2 minutes.
  2. Heat the milk, cream, and spices in a small saucepan over medium heat. Add whole milk, heavy cream, vanilla extract, nutmeg, cinnamon, and salt. Stir occasionally until small bubbles form around the edges (about 3 to 4 minutes), then remove from heat.
  3. Temper the eggs by slowly pouring about half a cup of the hot milk mixture into the egg mixture while whisking constantly.
  4. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Whisk continuously over low heat for about 2 to 3 minutes until slightly thickened.
  5. Strain the mixture through a fine-mesh strainer into a clean bowl or pitcher.
  6. Stir in the bourbon to taste (3 to 4 ounces).
  7. Chill or serve immediately. Pour over ice or refrigerate for 30 minutes to let flavors meld. For warm serving, skip ice and pour into mugs.
  8. Garnish each glass with a generous grating of fresh nutmeg and a cinnamon stick if desired.

Notes

The tempering method gently heats the eggs for safety without scrambling. For best results, use room temperature eggs and avoid boiling the milk mixture. The eggnog can be made up to 24 hours ahead and improves overnight. For a dairy-free version, use full-fat oat milk and coconut cream. For a non-alcoholic version, skip the bourbon and add extra vanilla extract and nutmeg.

Nutrition

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