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Satisfying Eggnog

Satisfying Eggnog

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    2 h 20 m
BTSYLYNN

BTSYLYNN

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

LAUREN003
14

LAUREN003

11/3/2009

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

11/28/2011

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

12/7/2012

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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