(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!
- 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
- 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).
- Very slowly, add in the bourbon and brandy – just a little at a time.
- 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).
- 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
- Stir in 1+ 1/2 teaspoons ground nutmeg.
- In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
- In yet another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture.
- Gently fold the cream into the egg mixture.
- 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
- 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
- In a medium saucepan, heat the milk, Egg Beaters and sweetener or sugar. (Remember to stir continuously)
- Heat & stir until the mixture thickens slightly – enough that it can coat the back of a spoon.
- Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon.
- Remove from heat.
- Cover with plastic wrap and refrigerate until the eggnog has cooled (at least 3 hours).
- 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.