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.
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)
How to Make It
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.
Cover surface of eggnog with wax paper; refrigerate at least 4 hours or overnight. Garnish with additional nutmeg, if desired.
I've been craving eggnog lately, but its not holiday season so you can't just buy it off the shelf. Instead, I decided to make this recipe. I started off with modest expectations - a LIGHT version of eggnog? How good can it really be. I was shocked!! It is rich and creamy and tastes so close to the real thing. It was also easy to make (took about 30 min start to finish). I added 3 whole cloves to the mixture as it cooked and strained them out with a skimmer just before combining with the egg mixture. I also wanted to make a virgin recipe, so I added a couple tablespoons of bourbon to the milk mixture as I heated it up and boiled off the alcohol. I will definitely be making this again!!
This was easy and tasted great. Made it just as written. I couldn't resist sampling while it was warm so served myself in a pretty martini glass, yum! Even better after it sat overnight, texture was slightly richer and spice had a chance to settle.
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