Satisfying Eggnog

Satisfying Eggnog
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    2 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    16

Indulge in the timeless tradition of eggnog with this delightfully light yet utterly satisfying recipe. A whisper of nutmeg, a hint of vanilla, and a splash of dark rum (optional) elevate this classic holiday beverage to new heights. Prepare to be transported to a winter wonderland with every sip!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    145 mg
  • Fiber
    0 g
  • Protein
    11 g
  • Saturated Fat
    3 g
  • Sodium
    133 mg
  • Sugar
    14 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a heavy-bottomed saucepan, whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks until well combined. (Approximately 2 minutes)

02

Step

Gently warm the mixture over very low heat, stirring constantly with a wooden spoon or heat-resistant spatula. Continue stirring until the mixture reaches 160 degrees F (70 degrees C). This should take approximately 8-10 minutes. Be patient and avoid overheating, as this can cause the egg yolks to curdle.

03

Step

Pour the warm eggnog through a fine-mesh strainer into a clean container to remove any solids. (Approximately 1 minute)

04

Step

Stir in the vanilla extract. (Approximately 30 seconds)

05

Step

Cover and refrigerate until thoroughly chilled, at least 2 hours, or preferably overnight, to allow the flavors to meld. (Approximately 2 hours minimum)

06

Step

Just before serving, stir in the dark rum, if desired, to taste. (Approximately 1 minute).

07

Step

Serve chilled, garnished with a sprinkle of freshly grated nutmeg, if desired.

For an extra creamy texture, consider using an immersion blender to briefly blend the eggnog after straining.
If you prefer a sweeter eggnog, adjust the amount of sucralose sweetener to your liking.
For a richer flavor, use whole milk instead of nonfat milk.
Ensure the egg yolks are fresh and from a reputable source.
If you're concerned about using raw eggs, you can cook the eggnog base to a slightly higher temperature (165 degrees F/74 degrees C) to ensure it's thoroughly pasteurized, but be extra careful not to curdle the eggs.
To make a non-alcoholic version, simply omit the rum.

Lulu Kihn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.4/ 5 ( 5 Ratings)
Total Reviews: (6)
  • Alfredo Mccullough

    I was hesitant to use sucralose, but it worked perfectly. No weird aftertaste at all!

  • Maggie Kreiger

    The straining step is crucial! It makes the eggnog so smooth and creamy.

  • Adele Gerlach

    The nutmeg really makes this recipe special. I added a pinch of cinnamon too!

  • Kasey Runolfsson

    This eggnog is so much lighter than other recipes I've tried! I love that it's not overly sweet.

  • Kody Treutel

    I skipped the rum for the kids, and it was still delicious! A new holiday tradition for our family.

  • Nels Stokes

    Excellent recipe! Easy to follow and tastes amazing.

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