Eggnog: Easy, Low Fat Or Raw?

Whether you prefer a classic eggnog, or something lighter, but still as tasty, here are a couple of eggnog variations for you to serve at your next holiday event.

Traditional Eggnog

12 eggs, separated

1-1/2 cups sugar

2 cups bourbon

3/4 cup brandy

6 cups milk

2 teaspoons ground nutmeg

2 cups heavy cream

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes. Mixture should be firm. Slowly, add in the bourbon and brandy—just a little at a time. Allow mixture to cool in the fridge (for up to six hours). Approximately 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture. Stir in one and a half teaspoons ground nutmeg. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks. In yet another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Gently fold the cream into the egg mixture. Ladle into cups. Garnish with remaining nutmeg. Serves: eight.

Low Fat Eggnog

For those of us who really don’t need any extra naughty bits over the festive season, this low fat eggnog is perfect.

6 cups skim milk

1 cup “Egg Beaters” (or similar)

sweetener or sugar, to taste

2 tsp. vanilla extract

2 tsp. rum extract

2 pinches nutmeg, ground

2 pinches cinnamon, ground

In a medium saucepan, heat the milk, Egg Beaters and sweetener or sugar. Stir continuously. Heat and stir until the mixture thickens slightly—enough that it can coat the back of a spoon. Stir in the vanilla extract, rum extract, one pinch of nutmeg and one pinch of cinnamon. Remove from heat.

Cover with plastic wrap and refrigerate until the eggnog has cooled (at least three hours). Just prior to serving, ladle your yummy low fat eggnog into glasses, and garnish with a sprinkle of nutmeg and cinnamon. Serves: six.         

Easy Eggnog

A recipe that is easy to make. You’ll have this quick eggnog ready to go in no time.

6 eggs

3 c. milk

8 tbsp. sugar

3 tsp. vanilla extract

1/2 tsp. nutmeg, ground

In a large bowl, beat the eggs using an electric beater. By turn, add milk and sugar. Beat until mixture thickens slightly. Add in the vanilla extract and ground nutmeg. Cover with plastic wrap and refrigerate until chilled (at least three hours). Serves: six.

Christy Hinko
Christy Hinko is a managing editor at Anton Media Group. She is a New York Press Association (NYPA) and Press Club of Long Island (PCLI) award-winning writer and photographer.

Leave a Reply

Discover

Sponsor

Latest

How Nassau County Executive Bruce Blakeman Can Deliver Transportation Improvement Projects And Programs

Nassau County Executive Bruce Blakeman’s voting member on the MTA Board is David Mack. Any changes to the MTA $51 billion 2020-24 Five Year...

Charity Fashion Show To Benefit Navy SEAL Foundation

‘Dressed to Kilt,’ the most prestigious and exciting Scottish fashion event in the world, will be coming to the Town of Oyster Bay this...

Def Leppard Perseveres With A Touch Of Glam On Twelfth Studio Outing

The pandemic may have caused an existential pause button to be pressed, but for Def Leppard, it meant a creative rejuvenation that yielded Diamond...

Phil Collen Of Def Leppard’s Fave Glam Acts

Seeing Ritchie Blackmore and Deep Purple may have cast the die for 14-year-old Phil Collen in terms of getting sucked into the world of...

Senate Passes Landmark Burn Pits Legislation

Today, U.S. Senator Kirsten Gillibrand issued the following statement on Senate passage of the PACT Act: “Our service members and their families give everything for...

Get Updates Via Email

Enter your email to be updated with all the latest news and special announcements.

x