Ingredients2 h 20 m servings 238
- 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.
- Just before serving, stir in dark rum, if using.
Per Serving: 238 calories; 6.6 14.8 11.1 145 133 Full nutrition
ReviewsRead all reviews 4
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 ...
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.
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 fa...