“A light yet completely traditional and satisfying eggnog. Enjoy some holiday cheer!” - by BTSYLYNN
Ingredients
Adjust Servings
Original recipe yields 8 cups
Directions
- 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.
- Just before serving, stir in dark rum, if using.
Nutrition
Amount Per Serving (8 total)
- Calories
- 252 cal
- 13%
- Fat
- 6.6 g
- 10%
- Carbs
- 22.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 beginn..." See moreing. 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
"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...." See more"
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 ..." See moreeggnog, 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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