A light yet completely traditional and satisfying eggnog. Enjoy some holiday cheer!

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.

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  • Just before serving, stir in dark rum, if using.

Nutrition Facts

238 calories; protein 11.1g 22% DV; carbohydrates 14.8g 5% DV; fat 6.6g 10% DV; cholesterol 145.4mg 49% DV; sodium 132.9mg 5% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/03/2009
Tastes awesome. Have made it a few times and it's better with higher fat milk of course but also if the yolks are tempered with the hot milk/Splenda mixture instead of stirring them in at the beginning. This eliminates having to strain the scrambled egg bits out of the drink later on. Very custardy and rich. The addition of the rum is just OMG good. Read More
(14)

Most helpful critical review

Rating: 1 stars
11/28/2011
Since I love eggnog I really tried to like this. Even tried waiting the next day to let flavors settle in but was way too sweet. If you make this try using less sugar and it might be okay. Read More
(6)
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/03/2009
Tastes awesome. Have made it a few times and it's better with higher fat milk of course but also if the yolks are tempered with the hot milk/Splenda mixture instead of stirring them in at the beginning. This eliminates having to strain the scrambled egg bits out of the drink later on. Very custardy and rich. The addition of the rum is just OMG good. Read More
(14)
Rating: 1 stars
11/28/2011
Since I love eggnog I really tried to like this. Even tried waiting the next day to let flavors settle in but was way too sweet. If you make this try using less sugar and it might be okay. Read More
(6)
Rating: 4 stars
12/07/2012
Instead of Splenda I used equal amounts sugar. To get the rum flavor without the alcohol (because my kids love eggnog just as much as I do) I added a tablespoon of pure rum flavoring. For a fake-it eggnog this is actually pretty tasty. This makes a GREAT DIY coffee creamer. To store it I just poured the hot "eggnog" into Ball jars and let it cool in the fridge. NOTE: Make sure you stir this before you serve it. Read More
(1)
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Rating: 4 stars
11/18/2018
This turned out pretty good. I used real sugar instead of sweetener and after reading the reviews I decided to use a lot less than the recipe called for. Glad I did because it was plenty sweet. I did use the rum and that made it the perfect consistency. Without the rum it would have been thicker than I like it. Overall a good recipe and one I would make again. Read More