Light and Creamy Eggnog

December 2010
Light and Creamy Eggnog

by 2 people

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For adults, swap in 1/4 cup brandy and 2 tablespoons dark rum for the vanilla extract.

Makes: 8 servings

Prep: 10 mins

Cook: 5 mins

  • Ice
  • 2 cups 2 percent milk
  • 4 large eggs plus 2 egg whites
  • 1/4 cup honey
  • Pinch salt
  • 1/2 cup low-fat vanilla yogurt
  • 2 teaspoons pure vanilla extract
  • Grated nutmeg
  1. Prepare an ice bath. In a double boiler, whisk together the milk, whole eggs, egg whites, honey and salt. Heat the mixture, whisking constantly, until it reaches 160 degrees on an instant-read thermometer, about 5 minutes.
  2. Transfer the double-boiler bowl to the ice bath and chill, whisking occasionally. Stir in the yogurt and vanilla. Transfer to a punch bowl and garnish with a sprinkling of nutmeg.
  • Slash the fat--but not the rich texture--with vanilla yogurt instead of whole milk and cream.
  • Add extra egg whites to pack the punch bowl with protein.
  • Skip the preservatives in cartoned eggnogs by making the treat from scratch instead.