9 Reviews
From: EatingWell Magazine November/December 1998

Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 6 cups 1% milk
  • 1/8 teaspoon freshly grated nutmeg, (see Tip)
  • 2 large eggs
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup brandy, bourbon or rum
  • 2 teaspoons vanilla extract
  • 1/4 cup light whipping cream


  • Active

  • Ready In

  1. Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
  2. Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
  3. Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160 °F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
  4. Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.
  5. Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

Nutrition information

  • Per serving: 138 calories; 4 g fat(2 g sat); 0 g fiber; 19 g carbohydrates; 5 g protein; 10 mcg folate; 43 mg cholesterol; 18 g sugars; 335 IU vitamin A; 0 mg vitamin C; 161 mg calcium; 0 mg iron; 116 mg sodium; 202 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 low-fat milk, 1 other carbohydrate

Reviews 9

December 26, 2013
profile image
By: EatingWell User
this was delicious and half the calories of regular! my whole family loved it. I made2 batches, one with brandy and another with cinnamon flavored bourbon? although both great! the consensus was bourbon!!! it was really easy too. definitely worth a few minutes at the stove.
December 21, 2012
profile image
By: EatingWell User
Love this eggnog I have been making this recipe since it was first published in 1998. For all of these 14 years, people rave about this when they try it, and I am repeatedly asked to make it, especially by my daughter. It is a holiday tradition in our home. Yes, it takes more time than buying eggnog in the store. However, now that my taste buds are used to this fresh, preservative free version, the stuff in the carton tastes, well, like it came from a carton. Pros: Lower cal with just as much flavor
December 11, 2011
profile image
By: teachami
Glad for the recipe... Nix the add ins (stabilizers, corn syrups, soys, lecithins, etc.) Because you make it, you know what's in it; and you can be creative and tweek, add, subtract. Try getting any of these benefits from a store brought brand; from the first sip, you're drinking their idea of what eggnog is. No thanks to that. Thank you EatingWell! Happy holidays to all! Pros: Good slow food, comforting too, and YUM! Cons: I'll need to double it
December 05, 2011
profile image
By: EatingWell User
This still has far too much fat and sugar in it for us. For a quick and easy and healthy version, why not just make an old-fashioned egg-flip with your choice of alcohol added? I start with well-chilled skim milk, chilled eggs, nutmeg, vanilla extract and sugar substitute of choice, whisk thoroughly (a must) with a stick blender or in a blender. Cover and chill until needed, blend again and serve with extra nutmeg. It may not be as thick or even as creamy but, if you're coming to this site for your health, then you will appreciate not putting on weight/fat along with your eggnog. This has helped my diet every christmas. Enjoy!
December 05, 2011
profile image
By: EatingWell User
Try using Stevia powder to sweeten. Sugar should be not adding anything to the lowfat eggnog recipe as far as texture, just sweetness. Stevia is great in liquid recipes where sugar does not have to interact with refined flours or fats to create texture (as in leavened baked goods like cakes). A tiny bit goes a looooong way with Stevia. Making a custard requires attention to the process. If this is too much work, then yes, buy commercial eggnog with the artificial thickeners and odd flavors. If you have never had homemade eggnog, it is a real treat.
December 05, 2011
profile image
By: EatingWell User
Delicious :-) I like preparing recipes at home to enjoy with family and friends and this one's a bonus with less calorires than the usual one. Where we live they don't sell eggnog, we usually had to do with something 'similar' (or not so much). Pros: Just great for the ones who can't buy the lowfat one. Cons: It takes a bit long, but it's worth it.
December 17, 2009
profile image
By: EatingWell User
TOO MUCH WORK!!! I'd rather just go out and purchase the lowfat or no-fat eggnog. So much time spared and just as good.
December 10, 2009
profile image
By: ladybanksia99
Does anyone know how to reduce the sugar in this a little bit without affecting the texture/taste? Maybe 1/2 sugar, 1/2 agave syrup or something like that? Thanks.
November 22, 2009
profile image
By: EatingWell User
This recipe made a thick tasty eggnog. I used skim milk and half & half, and it turned out great. I made a couple of different recipes, and was told that this one was the better of the two (this one was actually lower fat/calories than the other one).

More You'll Love