December 21, 2011

Homemade Eggnog

Eggnog is my absolute favorite seasonal drink. The best part about making it at home is that you don't need to worry about how bad it is for you and you can enjoy it all year long. That last bit is definitely my favorite part. No need to wait for it to appear in the stores, you an enjoy this in August if you really want to! And trust me, I will.

Here's the thing with eggnog. A serving is only 1/2 cup, and due to its richness, theoretically, that should be enough. In my experience, it is not, so be sure to double (or triple, quadruple, etc...) the nutrition information if you have more. Also, adding rum or bourbon after cooling is another option.

Homemade Eggnog
Adapted from Skinnytaste

Makes 7 servings, serving size 1/2 cup 

2 1/2 cups 1% milk
1/2 cup nonfat milk
1 vanilla bean
2 large eggs
1/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Heat the 1% milk in a saucepan; add vanilla seeds and pod and simmer over medium heat.

2. In a large bowl whisk the eggs, cornstarch, sugar and spices together until well combined.

3. Whisking constantly, add the hot mixture into the egg mixture, 1 cup at a time. This is called tempering and it is very important to whisk constantly if you do not want scrambled eggnog.

4. Pour everything back into the saucepan and stir until the mixture thickens, about 5-7 minutes; immediately stir in the nonfat milk to stop the cooking.

5. Pour into a pitcher to cool.

Nutritional Information
Calories: 100
Fat: 2
Carbohydrates: 15
Fiber: 0
Protein: 15
Sodium: 71
Points+: 3


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