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Homemade Eggnog Recipe – lightened up!

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  • Author: Jamie Sanders
  • Total Time: 20 minutes plus chill time
  • Yield: 4 to 6 servings 1x


  • 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)


  1. Heat milk, allspice and vanilla over medium heat until simmering.
  2. Meanwhile, beat egg yolks until fluffy and gradually add sugar.  Keep beating eggs until sugar is dissolved.
  3. 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.
  4. 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.)
  5. Transfer to a serving container and chill until ready to serve.  (Unless you are making lattes, then you want the eggnog hot.!)