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Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.

Serves 12

Prep Time 30 min

Total Time 510 min.


  • 6 cups 1% milk
  • 1/8 teaspoon freshly grated nutmeg, (see Tip)
  • 2 large eggs
  • 2/3 cup sugar
  • 2 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup brandy, bourbon or rum
  • 2 teaspoons vanilla extract
  • 1/4 cup light whipping cream

Cooking Directions

Step 1

Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.

Step 2

Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.

Step 3

Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.

Step 4

Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.

Step 5

Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.