Low Fat Eggnog Recipe
As I’m sure some of you already know, I really LOVE eggnog so a low fat eggnog recipe is a must for me during the festive season. (Maybe you could even say that I’m all agog about eggnog?!) This recipe is a cooked eggnog recipe which is full of rich flavor and body, but low in calories and fat content.
I’m sure that at least part of my love of eggnog is because is reminds me of the festive season. The sight, smell and taste of really good homemade eggnog evokes all sorts of lovely memories for me. Anyway, because of that, 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!
Ingredients – What You Need
- Low-fat milk. The lower the fat content of your milk, the lower the calorie count in the eggnog. I tend to use 2% (or ‘reduced fat’) milk, but you can also use skim milk (ie, 0% milk).
- Egg whites and eggs. To keep the overall fat content low, we’re using mostly egg whites, but also two whole eggs to give the eggnog some ‘body’.
- Honey. Just a little of nature’s sweet stuff to let us know it’s a treat!
- Ground nutmeg. I love the festive smell and flavor of nutmeg, but if you’d prefer to use cinnamon, that’s fine. Or a combination of both!
- Vanilla extract. Just a dash (half a teaspoon) of vanilla extract brings all the flavors together perfectly.
How To Make Low Fat Eggnog
My low fat eggnog recipe is a cooked eggnog which builds richness into the flavor.
- Bring the milk to a gentle simmer over a low heat.
- In a bowl, whisk the remaining ingredients.
- Temper the egg mixture with the milk. (See recipe card below for full and detailed tempering instructions.)
- Whisk.
- Return all ingredients to the saucepan.
- Whisk while reheating the eggnog while it thickens slightly (6 or 7 minutes).
- Prepare an ice bath.
- Pour eggnog into a medium bowl resting in the ice bath to cool the eggnog.
- Stir in any alcohol you may wish to add (whiskey, brandy, rum) AFTER the eggnog has cooled.
- Once chilled, pour into glasses and serve with a small sprinkle of ground nutmeg on top to garnish.
Variations – Options To Personalize My Recipe
This recipe is an easy one to personalize, depending on your preferences and circumstances.
- As mentioned above, you can replace the ground nutmeg with ground cinnamon. OR use half a teaspoon of each.
- You can add 4 tablespoons of whiskey, brandy or rum to the eggnog after it cooked and cooled. (If you add alcohol to the eggnog while it is still hot, the alcohol content might evaporate.)
Please remember to let your guests know if you add alcohol to any recipe! - Try serving the eggnog in martini glasses and using cinnamon sticks to garnish!
If you loved my low fat eggnog recipe, please let me know! Share it on social media using the buttons below and tag me in your posts. I’d also appreciate it if you could leave a rating or review to help others discover this delicious recipe.
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Until next time!
Love & skinny eggnog, Bx
Low Fat Eggnog Recipe
Equipment
- stove
- ice
- large bowl
- medium bowl
Ingredients
- 4 cups low-fat or no-fat milk
- 4 egg whites
- 2 eggs
- ½ cup honey
- 1 teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Optional
- 4 tablespoons rum, brandy, or whiskey
Instructions
- 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.
This does not give the amount of vanilla extract.
Hi Theresa, oops, you are correct, thanks for mentioning that. I am updating the recipe now, but you should use half a teaspoon of vanilla extract!
Thanks for sharing this recipe, it looks gorgeous!
How long will it last in the fridge, and will it freeze well?
Hi Nicky, Thanks! It should last 3 days in the fridge, but I have not tried freezing it, so I would not like to make a recommendation on that one!
This is great, we made this low fat eggnog on the weekend and it was fantastic. Definitely going to make it again and again this Christmas.
THIS is everything I need right now – THANK YOU!!!
You’re very welcome 🙂
I was not sure how this would go with the low fat milk but I made this yesterday and it was absolutely fantastic! I will definitely use this recipe in the upcoming holiday season, thank you so much for posting this.