Nonfat Eggnog Recipes

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

LOW-FAT EGGNOG

Steps:

• In a large bowl, combine the milk and vanilla. In another bowl, combine dry pudding mix, sweetener and nutmeg. Whisk into milk mixture until smooth. Refrigerate until serving.

EGGNOG LATTE

Steps:

• Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.

LOW-FAT EGGNOG

Steps:

• 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.

EGGNOG

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.

NON-FAT EGGNOG - 4 POINTS

Steps:

• Combine all ingredients except spices in blender.
• Blend until mixed.
• Pour in glass and add a dash of nutmeg and cinnamon.

EASY HOMEMADE EGGNOG (NON ALCOHOLIC)

Steps:

• Beat 1/3 cup sugar into egg yolks. Add salt, stir in milk, and heat on medium heat to make the custard.
• Stir frequently as the mixture heats for approximately 15 minutes. Do not allow mixture to boil. It will thicken slightly until it lightly coats the spoon. Remove from heat and allow to cool.
• Beat whipping cream and maple syrup together until peaks form. Set aside.
• Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
• Add egg whites, vanilla, and half the whipped cream to custard and mix thoroughly.
• Chill 3-4 hours before serving.
• Garnish with additional whipped cream and a dash of nutmeg, if desired.

HOMEMADE EGGNOG

Steps:

• In a medium mixing bowl whisk the egg yolks, 1/2 cup sugar, and pinch of salt together until light in color and smooth.
• In a large saucepan heat the milk, heavy cream, and vanilla bean over medium heat, stirring frequently, until it starts to bubble around the edges. You want to scaled the milk but not boil it.
• Use a ladle to slowly pour some of the scalded milk mixture into the egg yolk mixture, whisking continuously as you pour. Continue with a second ladle of the hot milk mixture.
• Pour the warmed egg yolk mixture back into the saucepan with the remaining warm milk. Heat, over medium low heat, until the mixture reaches 160℉, about 5 to 7 minutes, stirring continuously. If you don't have a thermometer, this temperature is hot but you can still touch it without getting burned. Remove the saucepan from the heat and let cool. Add the freshly grated nutmeg.
• In the bowl of an electric mixer fitted with the whisk attachment or using a handheld mixer, beat the remaining 2 tablespoons of sugar and the egg whites until a ribbon-like texture begins to form. Do not allow the mixture to become stiff and forms peaks.
• Gently pour the egg whites into the saucepan and fold into the mixture.
• Place the eggnog in the refrigerator to chill and thicken for at least a couple of hours. Prior to serving, remove vanilla bean and scrape out as many of the seeds as possible. Stir or shake well before serving. I prefer to store in a mason jar with a lid so I can easily shake.

SUGAR-FREE/FAT-FREE HOLIDAY EGGNOG

Steps:

• In a bowl combine the pudding mix with 2 cups fat-free milk, tiny pinch nutmeg (if using) vanilla or rum extract and sugar substitute (to taste) mix on low speed using an electric mixture until thickened (adjust the sugar substitute to taste if needed).
• Pour into a large container with a tight-fitting lid; add in 3 cups milk, cover with lid and shake vigorously.
• Add in evaporated milk with remaining 2 cups milk and shake well again.
• Chill and shake again before using.
• Delicious!

NONFAT EGGNOG

Steps:

• Combine the Egg Beaters, 2 1/2 cups milk and the sugar in a saucepan. Cook, stirring, over medium heat until the mixture thickens.
• Remove from heat and stir in remaining ingredients, including the rest of the milk. Transfer to a bowl or container, cover and chill at least two hours before serving.