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

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1998

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Recipe Summary

total:
8 hrs 30 mins
Servings:
12
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.

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  • Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.

  • 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 degrees F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.

  • 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.

  • Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Tips

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 Facts

138 calories; protein 5.4g 11% DV; carbohydrates 18.5g 6% DV; exchange other carbs 1; dietary fiberg; sugars 17.5g; fat 3.5g 5% DV; saturated fat 2g 10% DV; cholesterol 42.7mg 14% DV; vitamin a iu 334.8IU 7% DV; vitamin cmg; folate 10.2mcg 3% DV; calcium 161.1mg 16% DV; iron 0.3mg 1% DV; magnesium 15.1mg 5% DV; potassium 202mg 6% DV; sodium 115.9mg 5% DV; thiaminmg 4% DV.

Reviews (9)

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9 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/26/2013
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. Read More
Rating: 5 stars
12/21/2012
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 Read More
Rating: 4 stars
12/11/2011
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 Read More
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Rating: 2 stars
12/05/2011
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! Read More
Rating: 4 stars
12/05/2011
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. Read More
Rating: 4 stars
12/05/2011
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. Read More
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Rating: 4 stars
10/30/2011
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). Read More
Rating: 4 stars
10/30/2011
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. Read More
Rating: 4 stars
10/30/2011
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. Read More