A Healthier Eggnog Recipe

Homemade frothy eggnog

Homemade frothy eggnog

In my home, it’s just my youngest son and I who love eggnog, the rest of my family avoids it like the plague. For years, each holiday season, I purchased the requisite half gallons of creamy, sweet nog and felt the slightest tinge of guilt, knowing I was bringing home loads of excess calories, preservatives, and saturated fat.

This year, spurred by my Fit Day challenge, I aimed to find a healthier, just as delicious eggnog alternative, and happily, struck the jackpot. The following non-alcoholic recipe has all the rich, creaminess you expect from traditional eggnog, but has half the egg yolks, and zero heavy cream. Try this recipe for yourself and see just how easy, and delicious, healthier eggnog can be.

Note: This recipe uses raw eggs. I recommend using pasteurized eggs as they are less likely to contain salmonella.

According to FoodSafety.gov, it is safe to consume pasteurized raw eggs, in moderation. Please be advised that certain people should not consume raw products, including pregnant women, babies, elderly, and those with weakened immune systems. Please consult your doctor if you have any questions about the safety of consuming raw egg products.

Ingredients

  • 2 cups of nonfat milk
  • 1 cup low fat vanilla yogurt
  • 2 egg yolks
  • 1 pinch of salt
  • 1 teaspoon of vanilla extract
  • 1  teaspoon of ground nutmeg
  • 5 egg whites
  • 1/2 cup of sugar

Directions

  • In a large mixing bowl, combine milk, yogurt, egg yolks, salt, vanilla and nutmeg
  • Whisk until light and foamy
  • In a separate large mixing bowl, combine egg whites
  • Whisk until soft peaks form (about 5 minutes by hand, or 1-2 minutes by hand held mixer)
  • Add sugar to egg whites
  • Whisk until sugar dissolves, about 5 more minutes
  • Gently fold egg white mixture into milk and yogurt mixture
  • Serve cold with a light sprinkle of nutmeg on top

Optional: you can add a half ounce of bourbon to each glass to make this holiday drink an adult beverage.

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