As I’m sure some of you already know, I really LOVE eggnog. (Maybe you could even say that I’m all agog about eggnog?!)
If I’m honest, I don’t know if it’s necessarily the eggnog itself that rocks my world? Maybe it’s because the sight, smell, and taste of really good homemade eggnog evokes all sorts of lovely festive memories for me. Either way, I’m a fan, and as such, I’m keen to share a handful of my favorite eggnog recipes with you in the hope that you’ll catch my ‘eggnog fever’!
Unfortunately, one can’t simply drink all the scrumptious eggnog she likes throughout the year and still fit into her favorite Christmas dress! Sometimes there have to be adjustments made, and this particular low fat eggnog recipe is one such adjustment. However, I promise you that it’s super-delicious, even while being mindful of calories. If you are not counting calories or fat content on this particular day, be sure to try our classic eggnog recipe as it is a real tasty treat.
A low-fat diet is only a small portion of your whole being.
Eat wholesome, nourishing foods.
Drink water to hydrate.
Move your body whenever you can.
Allow yourself enough sleep and ‘me time’ – mental health matters!
I’m sure you will enjoy this low fat eggnog recipe as much as I do. As such, I’d love to hear your feedback, so please leave me a message in the comments section.
Until next time!
Love & skinny eggnog, Bx
Low Fat Eggnog Recipe
- 4 cups low-fat milk
- 4 egg whites
- 2 eggs
- ½ cup honey
- 1 teaspoon ground nutmeg
- 4 tablespoons rum, brandy, or whiskey
- In a medium saucepan over a low heat, bring the milk to a gentle simmer.
- In a medium bowl, whisk the eggs, egg whites, honey, vanilla extract, and ground nutmeg together.
- Temper the egg mixture – which is really the only tricky part to the whole recipe. However, if you try to rush this step, you might just suddenly discover that you've made scrambled eggs! Delicious, no doubt, but not really the goal here!!
- Pour about ½ a cup of the simmering milk into the egg and honey mixture and continue to whisk.
- Then slowly keep adding the milk to the egg and honey mixture until approximately half of the milk has been added to the bowl.
- At this point, we're hoping that you have a lovely consistency and not something chunky that you might serve atop hot, buttery toast on Sunday morning!
- Continue whisking.
- Now gently pour the contents of the bowl (the egg, milk, and honey mixture) into the saucepan.
- Keep whisking!
- Turn the heat up a little bit while continuing to whisk.
- You’re wanting to thicken the eggnog mixture until it can coat the back of a spoon. That will take around 6 – 7 minutes.
- While the eggnog is thickening, you will need to prepare an ice bath (only for the eggnog – not for you!).
- To make an ice bath, fill a large bowl with ice cubes. Rest a slightly smaller bowl on top of the ice – making sure that it's relatively stable.
- When the eggnog has thickened, carefully pour the mixture into the top bowl, ensuring the top bowl doesn't over-balance. The ice bath will cool rapidly cool the eggnog and help it to thicken some more.
- If you have gone for the brandy, rum, or whiskey option, stir those 4 tablespoonfuls in just after the eggnog has cooled. (If you add it while the eggnog is hot, the alcohol content could be diminished.)
- Once the eggnog has chilled, pour it into glasses and dust the top with a light sprinkling of the ground nutmeg to garnish.