Light and Creamy Eggnog

Light and Creamy Eggnog
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


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.

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.