Low-Fat Eggnog

Total Time:
20 min
Prep:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 cups nonfat milk
  • 2 large strips orange and/or lemon zest
  • 1 vanilla bean
  • 2 large eggs plus 1 egg yolk
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • White rum or bourbon (optional)
  • Freshly grated nutmeg, for garnish
Directions
  • Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.

  • Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.

  • Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.

  • Per serving (1/2 cup): Calories 90; Fat 2 g (Saturated 1 g); Cholesterol 96 mg; Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g

  • Photograph by Yunhee Kim


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    This recipe is featured in:

    The Best Holiday Drinks