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Becky Luigart-Stayner; Leigh Ann Ross Photo by: Becky Luigart-Stayner; Leigh Ann Ross

Eggnog

The combination of whole and evaporated low-fat milk helps achieve a slimmed-down version of the traditional holiday beverage.

Cooking Light DECEMBER 2005

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 33%
  • Fat: 5.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.6g
  • Carbohydrate: 15g
  • Fiber: 0.0g
  • Cholesterol: 118mg
  • Iron: 0.5mg
  • Sodium: 101mg
  • Calcium: 168mg
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Eggnog recipe

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