Low-Fat Warm Eggnog
Low-Fat Warm Eggnog
Unfortunately, your average cup of eggnog can really bust your waistline. Not to fear, for there are low-fat eggnog recipes — with skim milk and less cream — that will allow you to sip on this holiday staple without feeling guilty. To enjoy this recipe as a hot drink, prepare it on the stove and serve it immediately after it’s ready. This recipe is courtesy of Food Network.
Servings
1
Ingredients
- 2 cup nonfat milk
- 2 strips of orange and lemon zest
- 1 vanilla bean
- 2 large eggs
- 1 egg yolk
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 ounce rum or burbon (optional)
- 1 dash of 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.