Did you have a white Christmas?? We did, but not because of the snow! We enjoyed this homemade eggnog courtesy of the November issue of CL. Eggnog is a tasty part of our holiday season but if we can find a way to have a healthier version, we will definitely do so.
The results? As a scientist, we experimented with this recipe twice. The first time we made the eggnog, we only had skim milk. I enjoyed the resulting product but the hubs did not. The second time we used 1% and it was enjoyed by all. It could have been the alcohol used in each iteration of this experiment. The first time we used scotch and brandy and the second time we used rum and brandy. We both prefer rum over scotch to drink anyway so that may have been the culprit. Either way, this recipe is definitely going in the book!
The serving size is small, we got about 4 servings out of one batch (the recipe says 8).
Recipe by Ruth Cousineau, Cooking Light, November 2010
Yield: 8 servings (serving size: 1/2 cup)
- 3 1/2 cups 1% low-fat milk
- 1/2 cup fat-free sweetened condensed milk
- 1 tablespoon all-purpose flour
- 1/4 teaspoon grated whole nutmeg
- 1/8 teaspoon salt
- 2 large egg yolks
- 1/4 cup bourbon
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- Additional grated whole nutmeg (optional)
Preparation1. Combine first 5 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a whisk. Place egg yolks in a medium bowl. Gradually whisk one-third of hot milk mixture into egg yolks. Add yolk mixture to remaining hot milk mixture, stirring with a whisk. Cook over medium heat 1 minute or until slightly thickened. Pour into a pitcher; stir in bourbon, brandy, and vanilla.
2. Cover surface of eggnog with wax paper; refrigerate at least 4 hours or overnight. Garnish with additional nutmeg, if desired.
- Calories: 147
- Fat: 2.3g (sat 1.1g,mono 0.8g,poly 0.2g)
- Protein: 5.8g
- Carbohydrate: 18.1g
- Fiber: 0.0g
- Cholesterol: 58mg
- Iron: 0.2mg
- Sodium: 113mg
- Calcium: 187mg