Eggnog

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 2.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.8g
  • Carbohydrate: 18.1g
  • Fiber: 0.0g
  • Cholesterol: 58mg
  • Iron: 0.2mg
  • Sodium: 113mg
  • Calcium: 187mg

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)

Preparation

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