Egg Beaters Eggnog Recipes

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"EGG NOT" (EGGLESS EGGNOG)



I developed this recipe because of my love for eggnog and my dislike of the thought of drinking raw eggs. I spent quite a long time and much trial and error before being confident enough to finalize this recipe. Tastes just like the real thing! Enjoy!

Provided by Robert Waters

Categories     Drinks Recipes     Eggnog Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

5 cups milk, divided
½ cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 ½ teaspoons rum-flavored extract
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger

Steps:

  • Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 31 g, Cholesterol 12.2 mg, Fat 3.1 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 234.2 mg, Sugar 28.6 g

EASIEST EGGNOG



Easiest Eggnog image

Would the night be complete without egg nog?

Provided by sal

Categories     Drinks Recipes     Eggnog Recipes

Time 5m

Yield 3

Number Of Ingredients 5

2 eggs, beaten
3 tablespoons sugar
2 ⅓ cups low-fat milk
1 teaspoon vanilla extract
1 dash ground nutmeg

Steps:

  • Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 22.1 g, Cholesterol 156.5 mg, Fat 7.4 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 119.3 mg, Sugar 22 g

EGG BEATERS SUGAR-FREE EGGNOG



Egg Beaters Sugar-Free Eggnog image

I used a recipe for Egg nog a few years back and couldn't find it again! So I scoured the internet and found something similar, based on my recollection. I adapted it to fit what I remember making before. I hope you enjoy it!

Provided by FluteDiva64

Categories     Beverages

Time 1h10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 9

6 cups skim milk, divided
8 ounces Egg Beaters egg substitute
1/2 cup Splenda granular, sugar substitute (or more to taste)
1 teaspoon vanilla
1 teaspoon rum extract
1/4 cup brandy (optional)
1 tablespoon whipped cream (optional)
ground nutmeg (garnish) (optional)
ground cinnamon (garnish) (optional)

Steps:

  • In large saucepan, over medium heat, heat 5 cups milk, Egg Beaters and sugar until thickened, stirring constantly.
  • Remove from heat; stir in vanilla and rum extract.
  • Cover; chill.
  • Just before serving, stir in brandy if desired; thin to desired consistency with remaining skim milk.
  • Sprinkle with nutmeg and cinnamon.

Nutrition Facts : Calories 78.7, Fat 0.5, SaturatedFat 0.3, Cholesterol 3.7, Sodium 109, Carbohydrate 10.4, Sugar 0.1, Protein 7.3

EGG BEATER'S EGGNOG



Egg Beater's Eggnog image

From: "366 Low-fat Brand Name Recipes", this yummy eggnog is low in fat and cholesterol but still tastes good.

Provided by KitchenCraftsnMore

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup Egg Beaters egg substitute (Egg substitute)
1 package Equal sugar substitute
12 ounces evaporated skim milk
3/4 cup skim milk
1 teaspoon vanilla
1 teaspoon rum flavoring
ground nutmeg

Steps:

  • Whip Egg Beaters and Equal together and combine with two types of milk and flavorings.
  • Mix well.
  • Chill overnight if possible.
  • Pour into tumblers and dust with nutmeg.

Nutrition Facts : Calories 91.7, Fat 0.3, SaturatedFat 0.2, Cholesterol 4.3, Sodium 125.2, Carbohydrate 12.6, Sugar 10, Protein 8.2

SUGAR-FREE KETO EGGNOG RECIPE



Sugar-Free Keto Eggnog Recipe image

This EASY keto eggnog recipe is rich, creamy, and tastes just like the real thing, without sugar. Add bourbon to sugar-free eggnog to turn it into a holiday cocktail!

Provided by Maya Krampf

Categories     Drinks

Time 3h15m

Number Of Ingredients 8

6 large Egg yolks
1/3 cup Besti Powdered Monk Fruit Allulose Blend ((or 1/2 cup if you want it very sweet))
1 1/2 cups Unsweetened almond milk ((or coconut milk beverage for nut-free))
1 1/2 cups Heavy cream ((or coconut cream for dairy-free))
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 cup Bourbon ((optional))
1 tsp Vanilla extract

Steps:

  • Use a hand mixer to beat the yolks, until light yellow in color. Add Besti a little bit at a time, beating constantly, until dissolved. Set aside.
  • In a medium saucepan, combine the almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil, stirring occasionally. Remove from heat immediately once it starts to boil. Stir in the vanilla.
  • While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a thin stream. This is called tempering.
  • Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F (71 degrees C). Do not let it boil. It will thicken more as it cools.
  • If you want to add bourbon, add it now. (This is not required, but your eggnog will keep for longer if you do.)
  • Pour the sugar-free eggnog into a bowl, bottle, or pitcher, cover, and refrigerate for at least 3-4 hours, until cold, or longer until ready to serve.
  • Serve with sugar-free whipped cream, cinnamon and nutmeg for garnish.

Nutrition Facts : Calories 271 kcal, Carbohydrate 2.8 g, Protein 4.6 g, Fat 26.9 g, SaturatedFat 1.7 g, Cholesterol 184.5 mg, Sodium 89.5 mg, Fiber 0.3 g, Sugar 2.1 g, ServingSize 1 serving

EGGNOG



Eggnog image

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 6 to 7 cups

Number Of Ingredients 7

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Steps:

  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
  • Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  • Whisk the egg whites into the mixture. Chill and serve.
  • Cook's Note: For cooked eggnog, follow procedure below.
  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  • In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

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