Eggnog Recipe
Photo: Jonny Valiant; Styling: Deborah Williams
No need to forgo one of the holidays' favorite indulgences–creamy, rich eggnog. This version gives you all the satisfaction of the full-fat version without the guilt, and it can be made up to a week in advance.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Fat 2.3 g
Satfat 1.1 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 5.8 g
Carbohydrate 18.1 g
Fiber 0.0 g
Cholesterol 58 mg
Iron 0.2 mg
Sodium 113 mg
Calcium 187 mg


3 1/2 cups 1% low-fat milk
1/2 cup fat-free sweetened condensed milk
1 tablespoon all-purpose flour
1/4 teaspoon grated whole nutmeg
1/8 teaspoon salt
2 large egg yolks
1/4 cup bourbon
2 tablespoons brandy
1 teaspoon vanilla extract
Additional grated whole nutmeg (optional)


1. Combine first 5 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a whisk. Place egg yolks in a medium bowl. Gradually whisk one-third of hot milk mixture into egg yolks. Add yolk mixture to remaining hot milk mixture, stirring with a whisk. Cook over medium heat 1 minute or until slightly thickened. Pour into a pitcher; stir in bourbon, brandy, and vanilla.

2. Cover surface of eggnog with wax paper; refrigerate at least 4 hours or overnight. Garnish with additional nutmeg, if desired.

Ruth Cousineau,

Cooking Light

November 2010
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