Healthyer Eggnog Recipes

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HEALTHY EGGNOG



Healthy Eggnog image

Want to enjoy eggnog without all the guilt? We've developed a homemade eggnog recipe that will leave you satisfied and without a gut bomb. While it's not a health food per say, it's got way less fat and sugar than traditional eggnog. Plus, we've cooked our eggs so that there are no raw eggs in this eggnog! You're going to love this tasty healthy eggnog that is safe for the whole family.

Provided by Natalie Monson

Categories     Drinks

Time 15m

Number Of Ingredients 6

6 large egg, yolk
1/3 cup maple syrup, pure
3 cup milk
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

Steps:

  • Whisk eggs, maple syrup, and milk in a medium saucepan, and then place on a burner over medium heat. Whisk regularly until the mixture reaches 160* F or so and coats the back of a metal spoon slightly.
  • Remove from the heat and allow to cool for 10 minutes. Then mix in the spices and vanilla.
  • Chill in the fridge for a few hours or overnight.
  • Whisk well before serving.

Nutrition Facts : Calories 267 kcal, Carbohydrate 28 g, Protein 10 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 295 mg, Sodium 94 mg, Sugar 26 g, ServingSize 1 serving

OVERNIGHT EGGNOG



Overnight Eggnog image

For best flavor, make the night before and let the eggnog set overnight to let it cool down and thicken.

Provided by Anna Stadlman

Categories     Eggnog

Time 8h25m

Yield 8

Number Of Ingredients 8

4 cups whole milk
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
1 teaspoon ground cloves
12 large egg yolks
1 cup cane sugar
1 pint whipping cream
1 ½ teaspoons ground nutmeg

Steps:

  • Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
  • Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
  • Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
  • Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
  • Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 17.7 g, Cholesterol 401 mg, Fat 32.9 g, Fiber 0.7 g, Protein 9.2 g, SaturatedFat 18.5 g, Sodium 84.4 mg, Sugar 14.4 g

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