Recipe Image


  • 30 m
  • 8 h 30 m
EatingWell Test Kitchen
“Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.”


    • 6 cups 1% milk
    • ⅛ teaspoon freshly grated nutmeg, (see Tip)
    • 2 large eggs
    • ⅔ cup sugar
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • ¼ cup brandy, bourbon or rum
    • 2 teaspoons vanilla extract
    • ¼ cup light whipping cream


  • 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.
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