Don’t need a bowlful.

On the menu: Small Batch Snowstorm Eggnog

Small Batch Eggnog ~ Documenting our Dinner.

We finally got our first big snow here on the coast. I watched as my friends and family back home got 2 feet of snow a couple of weeks ago, and I got so homesick. When I saw the forecast for the storm, I immediately set out to get some good eats inside while the snow spun around outside. I love a good snowstorm!

Old Fashioned Sour Cream Cookies ~ Documenting our Dinner.   Old Fashioned Sour Cream Cookies ~ Documenting our Dinner.

Along with these Old Fashioned Sour Cream cookies and a batch of slow-cooked beef ragu, I made a small batch of eggnog. Eggnog reminds me of my brother. He LOVES eggnog. The gross kind in the carton. He drinks at least a gallon every Christmas, and I sit idly by and try not to toss my cookies (You know, because I eat tons of cookies while he drinks his nog). My brother has to slurp the nog like it’s the most delicious thing on the planet, singing it’s praises and making sure that I know how much he loves it. Obnoxious. Did I mention that he’s 24 years old and he still does this? Naturally, I swore off the nog at a very young age.

Small Batch Eggnog ~ Documenting our Dinner.

So I’m gearing myself up for this year’s annual eggnog taunt. With the real deal.

My objectives here were two-fold. I wanted to make a great eggnog and use up some perishables from our refrigerator before we go home for Christmas. As I wasn’t really in the mood to buy anymore food, I used what we had in our liquor cabinet–no rum, but some rye whiskey tempered with a little marsala sounded all right. But here’s the thing: the vast majority of eggnog recipes make a bowlful.  The two of us in a snowstorm don’t need a bowlful of eggnog. Can you imagine the outcome of that situation? Yikes. This recipe is small, easily scalable if need be, and makes an awesome nog. Creamy, full-bodied, smooth, and spicy. Who knew eggnog was any good?

Small Batch Eggnog ~ Documenting our Dinner.

Small Batch Snowstorm Eggnog
adapted from Jeffrey Morgenthaler
makes 2 servings

2 large eggs
3 oz by volume sugar (I used my jigger to measure this!)
1/2 tsp freshly grated nutmeg
2 oz brandy
3/4 oz marsala
1 1/4 oz rye whiskey
8 oz heavy cream
2 oz whole milk

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add remaining ingredients and blend until combined. Chill thoroughly to allow flavors to combine. Serve with freshly grated nutmeg on top.

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8 Responses to Don’t need a bowlful.

  1. emma says:

    I definitely did NOT know that eggnog was any good, since I have long loathed it. Have you seen the ridiculous kinds at the store, for caramel eggnog, and pumpkin eggnog, and cookie eggnog? Sheesh! HOWEVER, I haven’t ever had any real stuff…. I’m tempted:) Heck, just give me a bowlful!

  2. carey says:

    OK, confession from the girl who loves egg whites in drinks: nogs and flips with all their whole egg-ness still give me the eeks. It’s my biggest drink shame. But if anyone is going to convince me to stop being a weenie, it’s you and Jeffrey Morgenthaler. (I have full-blown stalker love for that man. He’s lucky he lives on the other side of the country.) Also, that second JM recipe for tequila-sherry nog — whatwhaaa??

    Wasn’t that such a nice little first snowstorm? I feel like early winter has been mild around these parts the past couple years. By the time we did get a big snowfall, the holidays have come and gone and I’m just so over it. But this one was fun!

    • Brianne says:

      I tried not think about the fact that I was drinking whole egg. Egg whites in drinks sound great, but I’ve not gone there just yet. I feel like nog –yeah, especially a tequila/sherry version!– has enough going on to make you forget about the yolkyness.

      It was great that I left right after a big storm, missed a nasty ice storm, and then returned to another big snowstorm. This is nothing compared to what I grew up with in WI, but for coastal Maine, we’ve practically reached our snowstorm quota already! That means more nog.

  3. shannon says:

    emma and i 100% agree on this one: no store-bought egg nog for me! and the flavors? EW. like as if it’s not revolting enough, do NOT try and add flavor in there. I’ve never understood it, but thankfully no one ever sat in front of me gulping it: i don’t actually think anyone in my family ever drank it, so i don’t have a knee-jerk reaction to it except for the concept sounds less than exciting.

    but: homemade in the way that you did it? i’d try that. for sure, i’d try it.

  4. I will admit that I am not the biggest fan of eggnog, but Jeremy loves it and has been asking me to make it for a while now. It’s good to know that the homemade kind tastes better, I may even become a lover of eggnog with the homemade kind! I also like the various kinds of booze in this drink, definitely going to be giving this a try.

    • Brianne says:

      Eggnog is super easy to make, especially this small-batch version in case you don’t want to drink any yourself. It comes together really quickly, then once it’s chilled in the fridge, it’s ready to go. The texture of the homemade stuff is so much smoother and silkier than the store-bought stuff, which is a total game-changer. I really liked the bit of marsala I added–it brought a distinct sweetness into the mix. I bet you’ll enjoy this if you try it at home!

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