Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, eggnog for two (or three). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Eggnog for Two (or Three). Sometimes I just want to make a small batch of eggnog for two or three people, but all the recipes I found make seem to make gallons! Use this recipe when it's just you and a guest or two.

Eggnog for Two (or Three) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Eggnog for Two (or Three) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook eggnog for two (or three) using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Eggnog for Two (or Three):

1. Prepare 2 Fresh eggs - separate the whites and yolks so you have 2 whites and 2 yolks
2. Make ready 240 ml Whole milk (1 cup)
3. Prepare 120 ml Heavy cream (1/2 cup - sub milk for lighter version)
4. Take 4 tbsp Sugar, more to taste
5. Make ready 1/2 tsp Vanilla
6. Make ready 3 Tbsp Bourbon or rum (i love cointreau too!)
7. Make ready 1/2 tsp Nutmeg
8. Take 1/4 tsp Ground cloves (optional)
9. Take Dash Cinnamon

One reason to age eggnog is that it gives the alcohol time to kill any bacteria that may be lurking in the raw eggs, but it also allows the flavors to mellow and blend into a perfectly balanced drink. I think it's a clear sign I need to make eggnog soon! The other day I was baking cookies for fun. However, the recipe I was using made a gazillion dozen of cookies, so I was scaling it in my head.

Instructions to make Eggnog for Two (or Three):

1. Separate the egg whites and yolks into two separate large bowls.
2. With a whisk or mixer, beat the egg yolks until they start to lighten in color. Then, gradually add 3 Tbsp of sugar, mixing it in until it dissolves.
3. Add the milk, cream, bourbon (and Cointreau if using) and nutmeg and stir to combine. I prefer mine less sweet so taste and add more sugar if you like. Set aside.
4. In the other bowl, beat the egg whites until foamy and "soft peaks" form (that means the little peaks that form when beating start to form, but will still melt back into the mixture).
5. Gradually add the 1 tablespoon of sugar and beat until stiff peaks form (= the egg white peaks will stand up on their own without melting back into the mix).
6. Fold the egg whites into the rest of eggnog. Serve into cups and dust with cinnamon and more nutmeg to taste.

Except I only remembered to scale. Land O' Lakes Fat Free Half and Half. It looks and tastes like half and half, but it's made mostly of skim milk (and a little carrageenan for body) instead of half cream and half whole milk. I made one of Martha's earlier Eggnog recipes and it was fabulous, but it was back in the days when raw eggs were still ok so I haven't made it since. But, I recall that the recipe called for whipping the heavy cream and folding it in the chilled eggnog.

So that is going to wrap it up for this special food eggnog for two (or three) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!