It is certainly an acquired taste, but I love Eggnog! Sure it’s not be for everybody, but each holiday season I head straight to the refrigerated section of the grocery store and stock up on the Eggnog. It somehow has the magic of being delicious in cold winter weather, but not even close to appealing for the rest of the year (of course that is just me). However, if you haven’t checked the nutritional label of your Eggnog, it is far from healthy. Complete with high amounts of fats, saturates, and sugars, it’s pretty much a couple of buttery cookies in a cup. In my own search to find a way to continue my Eggnogging tradition without hurting my fitness and nutrition regime, I once again found solace in a FoodNetwork recipe. This healthy take on my holiday favorite is a delight and sure to get you in the holiday spirit with just a few sips!
Ingredients:
- 2 cups nonfat milk
- 2 large strips orange and/or lemon zest
- 1 vanilla bean
- 2 large eggs plus 1 egg yolk
- 1/3 cup sugar
- 1 teaspoon cornstarch
- White rum or bourbon (optional)
- Freshly grated nutmeg, for garnish
Recipe:
- Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
- Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.
Per serving (1/2 cup): Calories 90; Fat 2 g (Saturated 1 g); Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g
