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Ingredients10 m servings 274 cals
Original recipe yields 2 servings
- Pour half-and-half into a microwave-safe measuring cup. Add cinnamon, clove, and nutmeg. Heat in the microwave for 1 minute. Stir. Microwave for 1 minute more.
- Mix eggs yolks in a bowl using a fork; add sucralose sweetener. Add 1 teaspoon of the half-and-half mixture to the egg yolk mixture. Repeat until all half-and-half has been incorporated. Remove clove and discard. Add pumpkin puree and pour eggnog back into measuring cup.
- Heat eggnog in the microwave for 30 seconds on low. Stir. Repeat heating and stirring 3 more times until slightly thickened.
Per Serving: 274 calories; 23.2 g fat; 10.6 g carbohydrates; 7.7 g protein; 265 mg cholesterol; 112 mg sodium. Full nutrition