Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ruth Cousineau
Recipe by Cooking Light November 2010

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Credit: Jonny Valiant; Styling: Deborah Williams

Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

147 calories; fat 2.3g; saturated fat 1.1g; mono fat 0.8g; poly fat 0.2g; protein 5.8g; carbohydrates 18.1g; cholesterol 58mg; iron 0.2mg; sodium 113mg; calcium 187mg.
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