Becky Luigart-Stayner; Leigh Ann Ross
Yield
12 servings (serving size: about 1/2 cup)

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

How to Make It

Step 1

Place milk and evaporated milk in a large saucepan. Bring to a simmer over medium heat.

Step 2

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.

Ratings & Reviews

Mrspetty's Review

weinner
December 12, 2013
Not bad. Needs more flavor. A lot more flavor. I did exactly as the recipe said in addition to what another reviewer said, to temper the eggs. I used a ladle and poured a little bit of the hot milk mixture in at a time, whisking the eggs the whole time, until it was all in And it turned out great! No lumps at all! No scrambled eggs. I cooked the mixture until thick, then cooled in the fridge overnight. When I took it out of the fridge, it was basically pudding. I had made custard. So I decided to add one more cup of cold milk, whisked it in and got the consistency I was looking for. And then I tasted it. Bland. It's very slightly sweet. I don't know, maybe this is what eggnog is supposed to taste like. I don't think my kids are going to like it though. If you want the really rich flavor...maybe try another recipe.

Cbesack's Review

sunnik
December 12, 2011
We made this last night and loved it. Used 5 cups of milk instead and 1/4 cup dark meyers rum. Delish!!!!!!!!! You need to whisk the eggs alot and add the milk mixture very slowly.

Sophie48's Review

lindseyjayne
December 05, 2010
I always thought when you cook the eggs and milk the recipe was referred to as boiled custard.

weinner's Review

Mrspetty
December 04, 2010
NEVER MAKE THIS!!!!!! I made this double the spices as recommended by previous bloggers and otherwise followed the directions. It was awful. It is not worth the calorie difference. No matter the spices or the ingredients, just buy it and go for a walk later.

sunnik's Review

Cbesack
December 02, 2010
Okay- I totally failed at this recipe also. Although I have never tempered eggs before, I knew that was what I was supposed to do (thanks, Food Network!!). The recipe didn't warn you to do this. And, I did it VERY slowly, but I guess I still scrambled the eggs... it came out VERY lumpy. Looked like porridge. I was VERY dissapointed :(

lindseyjayne's Review

Sophie48
December 19, 2009
Loved it! I doubled all the spices and the alcohol and it was perfect! You have to add the milk very slowly so it doesn't curdle and it took longer than 8 minutes for it to thicken again on the stove, but otherwise easy and tastes great. (of course, I like rice pudding, too, so that may have something to do with it!).