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Eggnog

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.