Eggnog for Two


To be perfectly honest with you, I have never really liked Eggnog…….until now! Eggnog is traditionally made with cream, milk, sugar, whipped eggs and some kind of spirit; typically rum, bourbon or brandy.  As a child I thought it was gross, thick and mucous-like! As a teen it became a temptation of sorts because I knew it was served with alcohol but I wasn’t of legal drinking age to partake at the holiday parties.  I still thought the beverage was too mucous-like,  that somehow didn’t stop me from sneaking a sip or twenty and vomit usually ensued.  As an adult I learned I had issues with dairy so I decided to avoid it.  Plus there was that whole, it made me vomit as a light-weight teenager thing! Also I have never been a big fan of brandy, bourbon or rum whether of drinking age or not. so it seems like all the odds are stacked against this holiday beverage.


I am in the middle of a full fledged love affair with runny eggs and have been for a while, so it seems I have outgrown my disgust toward the mucous-like texture of eggnog in recent years. In fact, any time I can get a raw egg or raw yolk in a beverage or smoothie I will do it! Egg yolks are full of fat-soluble vitamins A, D, E and K and awesome things like iron, calcium, vitamins B6 and B12. Most of the eggnogs I have tried have been dairy-free like my recipe below, or made from a grass-fed dairy source and I seem to do okay with them.  The one thing I did not enjoy about all of those “healthier” versions of Eggnog was the sugar content.  They were much too sweet for my taste, even with the alcohol.  I decided to tame down the sugar a bit for my recipe and I think it still tastes delicious.


I am still not a big fan of bourbon, rum or brandy.  I will take a sip of a friend’s cocktail containing one of those spirits, but I will not order them on my own accord. I can drink vodka and tequila like a champ, but any dark liquors and I usually have to sit that round out! That is why I chose Maker’s Mark for the alcohol.  It is a “sweeter” bourbon which complimetns the eggnog, but still bold in flavor so take it easier or it will overpower the drink. I created this recipe without an exact measurement for the alcohol.  If you want it heavy, go for it.  If you are more of a light-weight like me, that works too!  I am good with a tablespoon, which is about half a shot.

Many eggnog recipes don’t require it to be heated, but most store bought versions are heated to prevent contamination due to raw eggs.  I buy good quality eggs so that is not something I need to worry about but I was not sure about everyone else’s egg quality so I just created a recipe that used heat, just in case. The first time I made this  I decided to serve the eggnog warm for several different reasons.  One, it was cold as all get out outside and my home was not feeling much warmer inside.  Two, because I was too excited to wait for it to cool off, I went straight to sippin’!

Eggnog for Two
Prep time
Cook time
Total time
Serves: 2 servings
  • 4 eggs, yolks and whites seperated
  • 3 Tbsp coconut sugar, keep 1 Tbsp to be used with egg whites
  • 2½ cups full fat coconut milk
  • ½ tsp vanilla extract
  • 1½ tsp nutmeg
  • 1 cinnamon stick
  1. Beat egg yolks using a stand mixer or hand mixer until they lighten in color.
  2. Mix in 2 Tbsp sugar
  3. Add coconut milk, vanilla extract and nutmeg, mix well
  4. Pour mixture into a medium saucepan, on medium low heat
  5. Add cinnamon stick to saucepan
  6. Whisk frequently while the mixture thickens
  7. When temperature reaches 160 degrees, or eggnog coats the back of a spoon, remove from heat
  8. Add bourbon and drink or chill
  9. Pour remaining egg whites and beat into soft peaks using stand mixer or hand mixer
  10. Slowly add remaining sugar.
  11. Fold egg whites into chilled mixture
  12. Serve!

The “for two” part can be losely translated to mean, “Go ahead, drink it all yourself”! Is eggnog on your holiday menu?

To a nourished life,


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