Holiday Eggnog, Skinny Or Splurge

| December 1, 2012

The onset of the holiday season always becomes real to me when I see the assortment of commercial eggnog stocking the dairy cases at the supermarkets.

Eggnog has always been one of my holiday “guilty pleasures” and once I started making it myself, I never bought a carton again.

As an alternate to my authentic  classic eggnog, I created a healthier, lighter version.  After all, during the holidays we have to “pick our spots” of holiday cheer.

So here are my versions of “skinny” and “splurge” eggnog.  Enjoy and Happy Holidays!egg nog

SPLURGE EGGNOG

Makes 1 Quart

Ingredients:

  • 4 tbsp. sugar
  • 3 well beaten egg yolks
  • 3 egg whites, stiffly beaten
  • 1 cup milk
  • 1  cup half and half
  • 3 oz. dark rum
  • 1 cup brandy or bourbon
  • freshly grated nutmeg

Beat sugar and egg yolks until thick and lemon colored. Fold together sugar, egg yolk mixture with beaten egg whites.  Gently stir in milk and half and half.  Blend in rum and brandy.  Chill until very cold. Serve in punch bowl or mugs with freshly grated nutmeg on top.  Yummy!

SKINNY EGGNOG

Makes 1 Quart

Ingredients:

  • 3 cups skim milkhow to make egg nog lower in calories
  • 2 cups fat free half and half
  • 1 cup half and half
  • 1 cup egg substitute
  • 6 tbsp. sugar
  • 2 tsp. vanilla extract
  • 2 tsp. rum extract
  • freshly grated nutmeg
  • sugar-free whipped topping
  • add rum or brandy to taste

Directions:

In a medium pot over medium heat, whisk together skim milk,half and half (regular and fat free), the egg substitute, and sugar over medium heat. Cook 15 to 20 minutes while stirring, until thickened.

Remove from heat; whisk in vanilla and rum extracts. Let cool, stirring occasionally, 20 to 30 minutes. Refrigerate until chilled, 2 to 3 hours.

Stir well and pour into cups. Sprinkle each with freshly grated nutmeg and add a dollop of whipped topping.

 

Charlotte “Tish” Goldblatt

cgoldblatt@dailyfoodandwine.com

RAISE YOUR SPIRITS AND GET THE DISH

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