Rating: 4 stars
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Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.

Source: EatingWell Magazine, November/December 1998


Recipe Summary test

8 hrs 30 mins


Ingredient Checklist


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

  • 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.


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; carbohydrates 18.5g; sugars 17.5g; fat 3.5g; saturated fat 2g; cholesterol 42.7mg; vitamin a iu 334.8IU; folate 10.2mcg; calcium 161.1mg; iron 0.3mg; magnesium 15.1mg; potassium 202mg; sodium 115.9mg.

1/2 low-fat milk, 1 other carbohydrate