Makeover Creamy Eggnog Recipe

Makeover Creamy Eggnog Recipe
Makeover Creamy Eggnog Recipe photo by Taste of Home
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Makeover Creamy Eggnog Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 25 min.

Ingredients

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

Directions

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.) Immediately remove from heat.
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 dissolved. Gently stir into milk mixture until blended. Sprinkle servings with nutmeg if desired. Yield: 8 servings.
Originally published as Makeover Creamy Eggnog in Healthy Cooking December/January 2013, p20

Nutritional Facts

3/4 cup: 232 calories, 4g fat (2g saturated fat), 68mg cholesterol, 203mg sodium, 40g carbohydrate (40g sugars, 0 fiber), 9g protein.

  • 2 large eggs, separated
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/4 teaspoon salt
  • 4 cups 2% milk, divided
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 1/8 teaspoon cream of tartar
  • Additional ground nutmeg, optional
  1. 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.) Immediately remove from heat.
  2. 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.
  3. 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.
  4. Transfer to a bowl. Beat until stiff glossy peaks form and sugar is dissolved. Gently stir into milk mixture until blended. Sprinkle servings with nutmeg if desired. Yield: 8 servings.
Originally published as Makeover Creamy Eggnog in Healthy Cooking December/January 2013, p20

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