Eggnog Recipe
Becky Luigart-Stayner; Leigh Ann Ross
The combination of whole and evaporated low-fat milk helps achieve a slimmed-down version of the traditional holiday beverage.


12 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Marge Perry,

Cooking Light

December 2005
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