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Makeover Creamy Eggnog

 Makeover Creamy Eggnog
During the holidays, my family always reminds me to make the eggnog. I’ve been making it for nearly 40 years, and my daughter, daughter-in-law and I would like to see a makeover version. —Barbara Smith, Chipley, Florida
8 ServingsPrep: 20 min. + chilling Cook: 25 min.


  • 2 eggs, separated
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/4 teaspoon salt
  • 4 cups 2% milk, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 1/8 teaspoon cream of tartar
  • Additional ground nutmeg, optional


  • In a small heavy saucepan, whisk the egg yolks, sweetened condensed
  • milk and salt until blended. Stir in 2 cups milk. Cook over
  • medium-low heat for 20-30 minutes or until bubbles form around sides
  • of pan and a thermometer reads at least 160°, stirring
  • constantly. (Do not boil.) Remove from heat immediately.
  • Pour into a large bowl. Place bowl in an ice-water bath, stirring
  • frequently until cooled. Stir in the vanilla, nutmeg and remaining
  • milk. Refrigerate until cold.
  • In a small heavy saucepan, combine the egg whites, sugar and cream of
  • tartar. With a hand mixer, beat on low speed for 1 minute. Continue
  • beating over low heat until egg mixture reaches 160°, about 4
  • minutes.
  • Transfer to a bowl. Beat until stiff glossy peaks form and sugar is

2 of 2

Makeover Creamy Eggnog (continued)

Directions (continued)

  • dissolved. Gently stir into milk mixture until blended. Sprinkle
  • servings with nutmeg if desired. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 232 calories, 4 g fat (2 g saturated fat), 68 mg cholesterol, 203 mg sodium, 40 g carbohydrate, trace fiber, 9 g protein.