My husband and son love eggnog. I wanted to make it sugar-free. A seasonal favorite with an autumn flair. Microwaveable. (Unfortunately, not low-fat ... yet.) Enjoy hot right away or cold the next day. I like to add it to my coffee.

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Recipe Summary

prep:
6 mins
cook:
4 mins
total:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

274 calories; protein 7.7g; carbohydrates 10.6g; fat 23.2g; cholesterol 264.5mg; sodium 112.5mg. Full Nutrition
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