satisfying-eggnog

Satisfying Eggnog

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    2 h 20 m
BTSYLYNN
Recipe by  BTSYLYNN

“A light yet completely traditional and satisfying eggnog. Enjoy some holiday cheer!”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

Directions

  1. Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.
  2. Just before serving, stir in dark rum, if using.

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Reviews (3)

Rate This Recipe
LAUREN003
14

LAUREN003

Tastes awesome. Have made it a few times and it's better with higher fat milk, of course, but also if the yolks are tempered with the hot milk/Splenda mixture instead of stirring them in at the beginning. This eliminates having to strain the scrambled egg bits out of the drink later on. Very custardy and rich. The addition of the rum is just OMG good.

blessedsu
6

blessedsu

Since I love eggnog, I really tried to like this. Even tried waiting the next day to let flavors settle in, but was way too sweet. If you make this, try using less sugar and it might be okay.

Sarah Jo
1

Sarah Jo

Instead of Splenda, I used equal amounts sugar. To get the rum flavor without the alcohol (because my kids love eggnog just as much as I do), I added a tablespoon of pure rum flavoring. For a fake-it eggnog, this is actually pretty tasty. This makes a GREAT DIY coffee creamer. To store it, I just poured the hot "eggnog" into Ball jars and let it cool in the fridge. NOTE: Make sure you stir this before you serve it.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Eggnog I

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