(DougCookRD.com) Eggnog is a holiday classic. Traditionally made with whole eggs, whole milk, cream, sugar and alcohol, it not only delivers a punch of holiday ‘spirit’ but a lot of calories too. Fret not. With a couple of ingredient tweaks, a lower calorie version is as simple as 1-2-3. Here are two eggnog recipes for the holiday season, a traditional version with all the full fat dairy, sugar and alcohol you can handle (not to mention calories) and a lower fat/calorie version. Tis the season, a little indulgence doesn’t hurt!

Traditional Eggnog

• 12 eggs, separated
• 6 cups milk
• 2 cups heavy/ thickened cream
• 2 cups bourbon
• 1+ 1/2 cups sugar
• 3/4 cup brandy
• 2 teaspoons ground nutmeg

Directions

1. In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
2. Very slowly, add in the bourbon and brandy – just a little at a time.
3. When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you’re making the eggnog).
4. 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
5. Stir in 1+ 1/2 teaspoons ground nutmeg.
6. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
7. In yet another bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg white mixture into the egg yolk mixture.
9. Gently fold the cream into the egg mixture.
10. After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8. Per serving: calories , fat g, sugar g, alcohol g

Lower Calorie Eggnog

Ingredients

• 6 cups skim milk
• 1 cup “Egg Beaters” (or similar)
• 2 teaspoons vanilla essence
• 2 teaspoons rum extract
• Artificial sweetener or sugar, to taste
• 2 x pinch nutmeg, ground
• 2 x pinch cinnamon, ground

Directions

1. In a medium saucepan, heat the milk, Egg Beaters and sweetener or sugar. (Remember to stir continuously)
2. Heat & stir until the mixture thickens slightly – enough that it can coat the back of a spoon.
3. Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon.
4. Remove from heat.
5. Cover with plastic wrap and refrigerate until the eggnog has cooled (at least 3 hours).
6. Just prior to serving, ladle your yummy low fat eggnog into glasses, and garnish each with an extra little sprinkle of ground nutmeg & ground cinnamon.

Serves: 6.