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Eggnog

Becky Luigart-Stayner; Leigh Ann Ross
Yield 12 servings (serving size: about 1/2 cup)
The combination of whole and evaporated low-fat milk helps achieve a slimmed-down version of the traditional holiday beverage.

Ingredients

  • 4 cups whole milk
  • 1 (12-ounce) can evaporated low-fat milk
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 large eggs
  • 1/4 cup brandy
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 152
  • caloriesfromfat 33 %
  • fat 5.6 g
  • satfat 2.7 g
  • monofat 1.6 g
  • polyfat 0.5 g
  • protein 7.6 g
  • carbohydrate 15 g
  • fiber 0.0 g
  • cholesterol 118 mg
  • iron 0.5 mg
  • sodium 101 mg
  • calcium 168 mg

How to Make It

  1. Place milk and evaporated milk in a large saucepan. Bring to a simmer over medium heat.

  2. Combine sugar, cinnamon, nutmeg, and eggs in a large bowl. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat until thick (about 8 minutes), stirring constantly. Pour into a bowl; stir in brandy and vanilla. Press plastic wrap onto surface of eggnog, and chill 8 hours or overnight.