Marshmallow Cream Nog

Yield: 16 (1/2-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 7%
  • Fat: 0.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.3g
  • Carbohydrate: 12.6g
  • Fiber: 0.0g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 84mg
  • Calcium: 0.0mg

Ingredients

  • 4 cups skim milk
  • 1/2 cup marshmallow cream
  • 3 tablespoons sugar
  • 1 (4-inch) piece vanilla bean, split lengthwise
  • 1 2/3 cups frozen egg substitute, thawed
  • 1/2 cup bourbon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cups vanilla ice milk, softened
  • Freshly grated nutmeg (optional)

Preparation

  1. Combine first 4 ingredients in a large saucepan; stir well. Cook over medium-low heat until marshmallow cream melts. Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly. Cook mixture over low heat, stirring constantly, 1 to 2 minutes or until mixture thickens.
  2. Remove mixture from heat; stir in bourbon and 1/2 teaspoon nutmeg. Let cool. Cover and chill 3 hours. Remove and discard vanilla bean; stir in ice milk just before serving. Sprinkle with nutmeg, if desired.
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