Low-fat Eggnog

Enjoy this holiday classic without having to worry about it making you fat.

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Eggnog isn’t for everyone, but if you’re a fan then you’ll be drinking it throughout the holidays. Just be sure to do your waistline a favor and make this low-fat version instead of drinking the store-bought stuff.

Pro tip: If the eggnog is too thick before serving, gradually add a little more milk to thin out the mixture.

Nutrition (per serving, without alcohol)

111 calories; 5g protein; 18g carbs; 2g fat

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Prep time

5 min.

Cook time

15 min.

  • 3 cups 1% milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/3 cup sugar
  • 1⁄4 tsp nutmeg, plus more for garnish
  • 1 tsp cornstarch
  • 1⁄4 cup rum or bourbon, optional

Heat 2 1⁄2 cups milk and vanilla extract in a medium-size sauce-pan, and simmer over medium heat. Meanwhile, in a large bowl, whisk eggs, sugar, nutmeg, and cornstarch until mixture turns yellow and frothy.

Remove saucepan from heat and slowly pour warm milk into egg mixture, about 1 cup at a time, to temper the eggs, whisking constantly.

Pour mixture back into the pan. Place over medium heat, and stir constantly with a wooden spoon until eggnog begins to thicken, about 6 to 7 minutes. Remove saucepan from heat, and immediately stir in remaining 1⁄2 cup milk to stop the cooking process.

Let mixture cool in the saucepan, then transfer to a pitcher. Cover, and chill in the refrigerator for at least 4 hours, or overnight.

Before serving, spike with rum or bourbon if desired. Keep eggnog in a pitcher or pour into a punch bowl. Serve in individual glasses, and garnish with nutmeg.