Photo: Jonny Valiant; Styling: Deborah Williams
Yield
8 servings (serving size: 1/2 cup)

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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews