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Skinny Holiday 101: How to Make Low-Fat Eggnog
I’ll be the first to admit that full fat eggnog is delicious with a capital “d”, but it is also packed with calories. Since I only have a moderate sense of self control over the holidays I usually make this lower fat version instead. It is still not a diet drink, per se, but it is lower calorie then the truly authentic version. I find that with each cup I get the delicious taste of rum, vanilla and cinnamon, but it is not quite as thick as the kind made with whipped egg whites. I happily serve this to friends and often find that they can’t tell it is low-calorie at all. One of the nice things about this for parties is that it isn’t super filling so guests can drink it without ruining their appetite. It also means that when they wake up the next morning their jeans will still fit!
Low-Fat Eggnog
2 cups 1% milk
1 vanilla bean
2 large eggs, plus 1 egg yolk
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup rum
1 pinch nutmeg
Pour the milk into a saucepan set over medium heat. Slice open vanilla bean and add it to the milk and allow it to simmer for about 5 minutes. Whisk together the eggs, egg yolk, sugar and cornstarch until frothy and yellow. Then, add a little bit of the warmed milk to the egg mixture to temper the eggs. Once the eggs have warmed, pour them back into the saucepan and stir the mixture over medium heat until it thickens. Quickly whisk in the rum and nutmeg and serve!
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1 Comment
LiztheChef commented on Nov 14 11 at 7:55 pmLove this and wondering if I can consider the eggs “cooked” as we can’t eat raw eggs in our family…Thanks for a winner here.
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