How To Make Low Fat Eggnog
Reminisce childhood Christmas joys with this classic and low fat eggnog recipe that is creamy and rich, better than the store-bought eggnog.
Serves:
Ingredients
- 3cups1% milk
- 1vanilla bean
- 2largeeggs
- ⅓cupsugar
- 1tspcornstarch
- nutmeg,freshly grated, to garnish
- spiced rum,or bourbon, optional, extra points
Instructions
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Heat 2-½ cups of milk in a medium saucepan.
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Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod to the saucepan, and simmer over medium heat.
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In a large bowl, whisk the eggs, sugar, and cornstarch until it turns light yellow.
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Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise, you’ll make scrambled eggs).
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Pour the mixture back into the pan.
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Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, in about 6 to 7 minutes.
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Remove from the heat and immediately stir in the remaining ½ cup milk to stop the cooking.
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Remove the vanilla pod, let it cool, and transfer to a pitcher. Chill until ready to serve.
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Spike the eggnog with liquor, if desired, and garnish with nutmeg.
Recipe Notes
Nutrition
- Calories: 104.71kcal
- Fat: 2.37g
- Saturated Fat: 1.11g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.81g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 15.28g
- Fiber: 0.00g
- Sugar: 15.09g
- Protein: 5.32g
- Cholesterol: 58.37mg
- Sodium: 66.49mg
- Calcium: 138.90mg
- Potassium: 177.83mg
- Iron: 0.29mg
- Vitamin A: 83.51µg
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