How to make homemade eggnog: Do you love eggnog during the holidays? Me too! Today I am sharing a great little lightened up Eggnog Recipe so we can enjoy our eggnog without being to concerned about the calories!
One of the things I love about the holiday season is eggnog. The creamy, smooth sweetness makes it one of my favorite holiday treats. I usually buy the light version, just so I can have more. This year I had trouble finding light eggnog. I don’t know if it’s not being made or just that it’s so popular, it was all sold out.
So you got it, I made my own! Who knew making eggnog was so easy?
Traditionally, eggnog is not cooked, aged for several days, and of course is fully boozed up. I wanted my eggnog to be lighter in calories but still extra rich, creamy and sweet – minus the booze. To recreate the recipe, I kept the egg yolks and used reduced fat milk. I then heated the eggnog in a saucepan pan just until the eggnog began to thicken.
If you’re concerned about under-cooking the eggs, you can eliminate the risk of salmonella in the eggs by using Davidson’s Safest Choice pasteurized in the shell eggs. (See where they are sold and get a coupon here.)
I absolutely loved how the eggnog turned out and I loved it even more in my coffee. You really need to try this recipe!
The eggnog was even better the second day, so this is an excellent recipe to make ahead of time and be sure to double or triple it!
To make an eggnog latte, mix one cup of very strong coffee with 3/4 to 1 cup of warm eggnog (heat it up in the microwave if needed). If you like your coffee extra light, it’s OK to add a bit more milk. Top with whipped cream and a dash of nutmeg.
If you want to skip the extra calories of whipped cream, use my little trick to froth some eggnog for your late: Fill a mason jar half way with eggnog (works great w/ milk too.) Cover with lid and secure tightly. Shake the mason jar like crazy for 30 seconds. This will cause the milk to get foamy and separate. Remove the lid and heat in the microwave for another 20 to 30 seconds and add to your coffee.
Now it’s your turn to chime in… I would love to know what your favorite way to incorporate eggnog into recipes is!
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- 4 egg yolks
- 2 cups of 2% milk
- 1/2 cup of sugar (I used 1/4 cup of regular sugar and 1/4 cup of splenda, but you could also cut the sugar to 1/3 cup)
- 1/2 tsp of high-quality vanilla
- 1/8 tsp allspice
- dash of nutmeg (for garnish)
- Heat milk, allspice and vanilla over medium heat until simmering.
- Meanwhile, beat egg yolks until fluffy and gradually add sugar. Keep beating eggs until sugar is dissolved.
- Continue beating the eggs on low and gradually add the hot milk to the eggs. Keep beating and the milk slowly, so you don’t scramble your eggs.
- Return the eggnog mixture to the sauce pan and heat over medium-low, stirring constantly until the eggnog begins to thicken. (The eggnog should coat the spoon.)
- Transfer to a serving container and chill until ready to serve. (Unless you are making lattes, then you want the eggnog hot.!)
About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.